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Posted by on Aug 16, 2011 in Ingredients, Korean Food | 2 comments

Koreafornian recipes for National Onion Month

Koreafornian recipes for National Onion Month

August is National Onion Month, an invented excuse to eat lots of the bold bulbs. Raw, sauteed, caramelized, boiled or baked, any onion is a good onion.

However, a light touch with the flame will help your onions retain more nutritional value in the final dish.

American columnist Elizabeth Robins Pennell wrote:

Banish [the onion] from the kitchen and the pleasure flies with it. Its presence lends colour and enchantment to the most modest dish; its absence reduces the rarest dainty to hopeless insipidity, and the diner to despair.

“The Incomparable Onion.” The Delights of Delicate Eating.
University of Illinois Press: 2000, p. 155. Originally published in 1896.

Here are a few Koreafornian recipes to “lend … enchantment” to your kitchen this month.

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