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  • First off, start with good onions

  • If you, like me, are one of the majority blessed with taste buds and digestive tracts that allow appreciation of the marvelous allium family — in all its varieties and forms of preparation — read on about one of my favorite members: the plain, old, yellow onion.
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  • If you, like me, are one of the majority blessed with taste buds and digestive tracts that allow appreciation of the marvelous allium family — in all its varieties and forms of preparation — read on about one of my favorite members: the plain, old, yellow onion.
    Also known as a "storage onion" for its low-water, high-pungency personality, the yellow globe more likely is found throughout the year than any other in the family. This is the guy you want to use when a recipe calls for long periods of cooking. Its character won't be diminished in the least. The application of low heat, over 45 minutes or more, brings out its sweet and gentle nature.
    But to turn out a delicious onion dish, first you have to start with good onions. Pass over those with soft spots or those that aren't firm around the stem ends. They'll have a grainy, mushy texture and possibly an off flavor.
    The simplest cooking treatment — if your cholesterol count will allow — is the gentle sauteing of diced or sliced onions in butter. We're talking lots of butter, over low heat, for at least an hour. As onion dishes go, this one is worthy of instant gratification: just you, the deep-yellow, caramelized onions and a spoon. Here are detailed instructions for pulling off this terrific culinary maneuver, as well as recipes for a few more favorites.
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