Last week I got the following question from a few consumers and thought it would make the perfect post for the week.
Q. Retail onion prices have increased significantly in the last few weeks. Depending on what kind, prices have increased 30-60 cents/pound or more. Do you know why?
A. The answer is supply and demand. Current supplies are less than normal
due to weather complications in a significant production area. The best news? Onions are still readily available and affordable!
Here is a great way to enjoy onions that I just learned about: Onion Pineapple Stacks. It may sound unusual, but they are really refreshing and I can’t get enough of them! They can be served as a snack or a side dish, but you can also chop and enjoy this combination as a salad or salsa!
Onion Pineapple Stacks:
You will need:
1 Yellow and 1 Red onion
1-2 Fresh pineapple(s)
1 tablespoon sea salt
1. Cut 1 yellow and 1 red onion into 1/4 inch thick slices. Do not separate into rings.
2. Cut 1-2 fresh pineapples into 1/2 inch thick slices.
3. To assemble, place one yellow onion slice on a plate. Set a pineapple slice on top of the onion and a red onion slice onto the pineapple. Sprinkle with sea salt and top each stack with a small sprig of mint. Repeat until you run out of onion or pineapple slices.
4. Grill over medium ash-covered coals 10-12 minutes or until grate marks start to form. If you don’t have a grill, place them under the broiler for 8-10 minutes or until the onions are tender.
5. These stacks can also be refrigerated in a sealed container for up to 24 hours and served raw or grilled. With chilling, the salt acts as a tenderizer and the mint flavor becomes more infused into the onions and pineapple.
What are you making with onions this week? I’d love to hear from you!