In so many cultures, in so many dishes, the recipe begins with the words "Take an onion..."
What follows is usually slicing and dicing, frying in an oil or butter of some sort, but the variety has already begun:
- the type of onion;
- how it is cut;
- the cooking medium - usually an oil or fat first, but can be just water or stock.
What follows amplifies the choice again:
- to soften, or to brown;
- to flavour whilst frying, or later;
- whether frying is the beginning, or the end;
- whether the flavour is western or eastern.
And so it goes on.
I can think of no more magical beginnings to a recipe than this:
"Take an Onion..."
This blog is about food in general, be it home cooked or restaurant grade. A common theme will be the humble onion, without which so much food would be so very different.
