Simple to Savory: Onion Bruschetta; Onion, Pear Gratin

Saul Cruz, manager at , won’t give away trade secrets when it comes to onion rings, but he knows that onions “definitely add flavor and sweetness” to a hamburger whether raw or grilled.

Caramelized, grilled, sautéed or used in soups, sides or main dishes, onions are a staple in any kitchen. San Juan Capistrano's Downtown Farmers’ Market has a variety of onions at bargain prices—two for $1.

It appears that onions are the universal ingredient of cooking, dating back more than 5,000 years. They were beloved ingredients of the Chinese, Egyptians and nearly every culture.

According to the National Onion Association, onions provide more than flavor.  “They also provide health-promoting phytochemicals as well as nutrients.”  The healthy ingredient is quercetin, a flavonoind—a category of antioxidant compounds. 

If onions make you “cry,” the Onion Association suggests chilling the onion for 30 minutes and cutting into the root end of the onion last, since the root has the highest concentration of sulphuric compounds that make the eyes tear.

The three main colors of onions are yellow (used for almost everything because of full flavor), red (used for fresh dishes and grilling) and white (sweet and most often used in Mexican dishes).

As Julia Child said, “It’s hard to imagine civilization without onions.”

They may not be Ruby's tasty onion rings, but here are two mouthwatering recipes from the Onion Association:

Ingredients:

1 French bread baguette (about 8 ounces)

4 oz. light cream cheese

½ cup nonfat or low-fat ricotta cheese

2 tsp dried oregano

2 tsp dried basil

2 cups pizza sauce, canned (or to taste)

1 medium onion, cut into paper-thin wedges

¼ cup Parmesan cheese, grated

Parsley flakes (optional)

Directions:

Split bread in half lengthwise. Pull out some bread from center of each half, leaving a ½-inch shell. Beat cheeses and herbs in bowl with a fork and spread mixture along length of both bread halves.

Place a ribbon of pizza sauce and a single layer of onions over cheese mixture.  Sprinkle with Parmesan and bake on baking sheet at 400 degrees for 30 minutes or until onion is tender and tips are slightly blackened but crust is not too dark.  Sprinkle with dry parsley flakes, if desired. Cut crosswise into narrow strips. Makes eight servings.

Ingredients:

3 ripe Bosc pears

3 tbs extra-virgin olive oil, divided

1 tbs chopped fresh thyme

¼ tsp salt

Freshly ground pepper, to taste

1 cup coarse dry bread crumbs, preferably whole-wheat

1/3 cup grated Parmesan

Directions:

Preheat oven to 400 degrees. Fill a large bowl three-quarters full with water; add a handful of ice cubes. Cut onion into 16 wedges, place in a strainer and lower into the water. Let stand for 20 minutes.

Halve and core each pear; cut each half into six slices. Drain the onion wedges well and place them in a 9-by-13-inch glass baking dish along with the pear slices, 1 tablespoon oil, thyme, salt and a grinding of pepper; toss to combine. Cover with foil.

Roast for 30 minutes, stirring twice.

Meanwhile, combine bread crumbs and cheese in a small bowl. Drizzle with the remaining 2 tablespoons of oil; stir to combine. Remove the pan from the oven, sprinkle the crumb mixture evenly over the gratin, return to the oven and roast until the bread crumbs are well browned, 20 to 30 minutes more. Let cool for 10 minutes before serving. Makes 8 servings.