Layer Up with Onions This Winter

As the days get shorter and cold weather approaches, it's time to step back into the kitchen and rediscover those favorite wintertime meals.

A must-have ingredient for the season is the humble, yet flavorful onion. Known for their bold, robust, flavor, onions this time of year are perfect for adding a comforting and savory dimension to virtually every meal.

Available September through April, yellow, red and white onions grown in the United States and harvested in the fall/winter have less water content than spring/summer varieties. Less water results in onions with a more pungent flavor and the ability to keep longer when stored in a cool, dry, well-ventilated place.

Often referred to as storage or cooking onions, fall/winter varieties can be used in any recipe, but are ideal for soups, roasts or slow cooked dishes. For raw applications like salads and sandwiches, they can be soaked in cold water overnight to lessen their pungency.

Classic Onion Soup is one of the National Onion Association's favorite cold weather recipes. Topped with bubbly melted cheese and served with a crisp green salad or fresh raw veggies, this makes a simple and delicious noonday or evening meal.

For a hearty, satisfying dinner, try Oniony Meatloaf. Sauteed onions give this traditional recipe an extra layer of savory flavor. And, since the recipe makes two loaves, it is perfect for a crowd or for making meatloaf sandwiches for an easy, delicious second meal.

After a cold, busy day, warm up over a plate of Pasta Italiano with Onion and Pork. The combination of cumin, chili powder, onions and tomatoes give this Italian-inspired dish a zesty twist while convenient ingredients keep the cooking easy and inexpensive.

For more recipes using onions, send a stamped, self-addressed envelope to the National Onion Association, Department W08, 822 7th Street, Suite 510, Greeley, CO 80631 or visit www.onions-usa.org/recipes.

Classic Onion Soup

4 large yellow onions (about 9 to 11 ounces each), sliced

6 tablespoons butter or margarine

1 tablespoon sugar

2 quarts reduced sodium chicken broth

1/2 cup brandy (optional)

Salt and pepper to taste

1/2 baguette French bread, sliced, toasted Grated Romano cheese

Directions: Melt butter in large saucepan that holds at least 4 quarts. Add onions; cook over medium heat 12 minutes, or until tender and golden. Stir often. Add sugar and cook, stirring for 1 minute. Add broth; cover and bring to a boil. Reduce heat; simmer 12 minutes. If desired, add brandy; cook 2 minutes longer. Season with salt and pepper. To serve, ladle soup into bowl; float toast on soup. Sprinkle with cheese. Makes 6 servings.

Oniony Meatloaf

6 cups diced yellow onions

2 tablespoons butter

1 teaspoon salt

1/2 teaspoon black pepper

2 teaspoons dried thyme leaves

2 cups regular oatmeal

3/4 cup milk

1/4 cup minced Italian parsley

3 eggs

3/4 cup ketchup

2 tablespoons soy sauce

1 tablespoon beef base

1 tablespoon minced garlic

1/4 cup steak sauce

4 cups lean ground pork (2 pounds)

4 cups lean ground beef (2 pounds)

Directions: In a saute pan, combine onions, butter, salt, pepper and thyme. Saute over medium heat about 8 minutes until onions are tender and golden. Remove from heat and set aside to cool slightly. In large bowl, combine oatmeal and next eight ingredients. Mix well to combine. Add cooled onions to oatmeal mixture, and stir well. Add ground meats and mix until well combined.

Divide mixture evenly between two 9x5-inch loaf pans. Pat down top of loaves to shape. Bake in a 350 degree oven for 50 minutes to one hour until internal temperature reads 165 degrees. Let sit 15 minutes at room temperature before serving.

Makes 12 servings.

Pasta Italiano with Onion and Pork

1-1/4 pounds pork loin sirloin chops or pork shoulder blade steaks 2 teaspoons each ground cumin and chili powder 2 tablespoons olive oil 1 medium onion (10 ounces), cut into narrow wedges 1 can (14 1/2 ounces) Italian recipe stewed tomatoes 1 package (9 ounce) fresh linguini pasta Grated Parmesan and fresh or dried minced herbs.

Directions: Trim fat from the chops or blade steaks. Trim the meat from bones, and cut into small cubes. Dust pork with cumin and oregano. Heat oil in skillet over medium-high heat. Add onions and pork and saute until cooked through, about 8 minutes. Add tomatoes and heat. Cook linguine in boiling water about 2 minutes or as package directs. Drain and serve with pork-onion sauce on top. Sprinkle with cheese and herbs. Makes 4 servings.

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