Leeks, scallions, golden globe, purple sweet, pure white angelic, cippoline for me-poline. Each one sits in its basket of adornment sending little beckoning love glances my way, and I can not demur. I must have them, have them now and have them as much as I want.
Luckily they are not a love of the sort that means fancy clothes, perfect makeup, a new haircut or a new jewelry in the form of any sort of kitchen thing. My onions take me as I am – they are solid, always there, rarely frowsy, and don’t bite my bank account.
Yesterday I picked up a red-netted bag of plain yellow onions at the grocery store. Their skins were sleek and glowing.
I placed one on the cutting board. Now this particular one was not meant for any starring role. It was merely going to be tossed into the split pea soup that was developing in the pot with some wild abandon, for split pea soup needs an abundance of onions to be what it should be. (What should it be, you may ask? It should be the soup your children demand on a weekly basis – the soup that melds siblings who pick opposite sides of any plane of existence or idea as a way of life – into siblings who agree wholeheartedly – at least for the moment of the life of the pot of soup. That is what split pea soup should be.)
my humble yellow onion
from the red netted bag
was so very full of life
that it cried milky tears when I
struck it with my knife
It was a good soup. It was an excellent onion.
With the rest of the family of red-netted onions will be made some onion soup. Onion soup is most serious stuff. It breathes deep things into those who take their swallows of it, as long as there is not too very much cheese added to the toasted crouton. If you add too much cheese you will be made stupid.
At least for the rest of the afternoon or evening.
Onion biscuits will be made from it – so simple. Caramelized onions, wrapped up in biscuit dough and baked, they are a sort of Simple Simon Onion Tart. Onion biscuits know how to de-materialize very quickly. Various hands will grab them and whoof! Voila. Gone.
Cippoline agrodolce is a must for me, sometime around Thanksgiving. It doesn’t have to be the exact day, but it has to be around the day. It’s not about the day, it’s about the thanks which cippoline agrodolce always inspires.
My list of onion love goes on and on and on.
I do hope you have onion love too.
I’ve posted here an onion love note from Dana Jacobi’s website. Dana writes and cooks both wonderfully, with the bonus that with her recipes you will be aiming towards being healthy rather than otherwise:
Onions in Three Flavors
Fabulous idea. Love made real, in those little bites of flavor!
I need some poetry. Some onion-y poetry to prove my onion love.
Here is one from Sydney Smith (Lady Holland’s Memoir, I, 11, Recipe for Salad)