Torpedo, red, and spring are just a few of the varieties of these bulbs that grow abundantly in middle Tennessee.
Gorgeous bundles of onions in a myriad of colors and sizes are abundant late spring to summer at our farmers Markets. Now's the time to cook them up. Here are 5 great ways to do so. From grilling to roasting, take advantage of their bright flavor.
Grilled Spring Onions with Romesco
A vibrant dish that makes a perfect side or starter for summery al fresco meals.
Foil Roasted Beets and Vidalia Onions With Butter, Lime, and Sea Salt
I like to roast beets at the same time as onions and serve them together so that their sweetness complements each other. Georgia’s naturally sweet Vidalias don’t need much sugar—but a...
Beef Carbonnades (Beef with Caramelized Onions and Beer)
Run of the mill stew meat works fine in this long simmered dish, where the beer does it's magic tenderizing the beef. Use a full flavored beer for the best flavor. We used Fat Bottom Brewery Java Jane...
Beef Shawarma Sliders with Pickled Onions
This recipe from Chef Skylar Bush uses spring onions and KLD beef from Plano Produce. It also uses spicy mustard greens and a duck egg aioli for a great take on a burger.
Steak with Radish and Pickled Onion Salad
You can order local grass fed beef online from Porter Road Butcher
Caramelized Onions
In the Edible Kitchen, onion season means caramelized onions. A couple pounds of onions will cook down to velvety, brown sweeteness that's a great addition to pasta, pizza and sandwiches.
