Throughout history, great couples keep making their mark, so it’s about time for a great onion pairing. We’ve found one that may not seem so obvious – cherries, and together, they will melt in your mouth!
Cherry and onion pairing creates powerful punch to your diet
Cherries are usually in season from May to August, but National Cherry Month is about reminding consumers that they’re available all year long – just like the onion. A lot of onions have specific seasons, especially sweet onions, but global trade has allowed all varieties all year long.
Both onions and cherries are packed with nutrition to stop inflammation, help your heart and add immense flavor to your meals. Think about it. One medium onion (1 cup) contains about 4 percent of your daily Vitamin C needs, while 1 cup of cherries contains 18 percent of your daily Vitamin C needs; an onion contains 20 percent of your daily fiber needs, while a cup of cherries contains 10 percent of your daily needs. That’s an onion pairing worth celebrating.
And, they’re both pretty tasty in their own rights. But how about together? To celebrate the month and the massive nutrition both bring, we found the perfect recipe for an onion pairing weekend brunch: Savory Onion and Dried Cherry Scones. Give this recipe a try from valuable cherry and onion pairing for a combined superfood! Both onions and cherries may make a bit of history here.
Savory Onion and Dried Cherry Scones
Ingredients
2 cups flour
1 tablespoon white sugar
3/4 teaspoon salt
2 teaspoons baking powder
6 tablespoons butter, salted and chilled
1 teaspoon lemon zest, fresh minced
2 teaspoons thyme, fresh minced
1 teaspoon black pepper, cracked
1 cup yellow onions, diced 1/4 inch
1-1/4 cup dried sour cherries, coarsely chopped
2 eggs, large, beaten
2 cup heavy cream
1 egg, large, beaten for egg washing tops of scones
additional flour as needed for forming scones
Directions
Preheat oven to 425 degrees. Using an electric mixer combine flour, sugar, salt and baking powder. Mix until combined. Add butter and blend on low speed until mixture resembles cornmeal, with small chunks of butter still visible. Add lemon zest, thyme, pepper, onions and dried cherries. Mix on low speed until just combined. Add 2 eggs and cream and blend on low speed until mixture just holds together as a dough. Remove dough from mixing bowl, and turn out onto lightly floured work surface. Gently fold dough over itself five times. Divide dough into two equal pieces. Form each piece of dough into a seven inch round, about 3/4 inch thick. Cut each round into 6 wedges. Brush tops with egg wash. Place separated wedges onto a baking sheet, and bake at 425 degrees for 20 minutes until golden brown. Remove from oven and place on cooling rack to cool slightly. Best if served warm Yields 12 scones.
*Per serving: 227 calories, 3.5 g protein, 15.3 g fat, 19 g carbohydrates, 0.9 g fiber, 284 mg sodium.*
