The humble onion is a supporting actor no more
It’s time to pay attention to one of the most underestimated ingredients: onions.
Onions are both foundation and finishing touch, so common to our cooking habits that to leave them out must be deliberate.
Yet despite this reliance, how often do we summon the onion for its own sake?
Not often enough. Here are some delicious ways to rectify that.
BEETS AND ONION IN UME VINEGAR DRESSING
12 oz small to medium beets
1 small red onion
2 tbsp (30 mL) ume vinegar
1 tsp (5 mL) sesame seeds, preferably raw/unhulled
1 tsp (5 mL) fresh lemon juice
1 tbsp (15 mL) extra-virgin olive
oil
1. Preheat oven to 400 F (205 C).
2. Trim beets’ roots. Wrap each beet in just enough foil to cover with one layer. Place on middle oven rack and roast for 45 minutes to 1 hour or just until tender.
3. Beets are ready when easy to pierce with the tip of a sharp knife. Let cool, which may take up to an hour.
4. Unwrap beets; loosen and discard skins under cool running water. Cut into small wedges or cubes. Transfer to a mixing bowl.
5. Cut onion into thin slices. Transfer onion to the bowl. Add ume vinegar, toss well and let sit for 10 minutes.
6. Toast sesame seeds in a small skillet over medium heat for a few minutes, tossing occasionally, until they darken a shade and smell fragrant. Let cool.
7. Whisk together lemon juice and oil in a large measuring cup until emulsified, then pour over beets and onions, tossing to coat.
8. To serve, spoon onto plates and sprinkle sesame seeds over each portion.