Recipe: Silver Onions Oregano| Food and Wine Pairing

Adventures in Eating: Silver Onions Oregano
Rosemarie | December 1984

Several months ago, this column published a recipe for Peach Chutney. No more than a few days had passed, after the newsletter was sent, that I received a phone call from one of our Wine of the Month Club members.

His question was: “When are you going to print a recipe for Oregano Chutney?”

There are a melange of chut­neys (including mint chutney). But an Oregano one? The search was on, and with a chuckle, I attacked my cookbooks (including herb cookery).

Oregano is used as a seasoning in Mexican, Middle Eastern, Latin, Mediterranean, Italian, and probab­ly many other cuisines. I was sure there was no recipe for Oregano Chutney but I determined to find a recipe with Oregano that was good and different.

He called again with the same question. The challenge was on.

The recent Membership Survey surfaced Oregano again. “More recipes with Oregano.” was one of the comments.

Of course it was unsigned, but I knew Lou Olmos had struck again. I have never met this witty fellow, but eagerly look forward to a long promised dinner with him and our son. Lou was young Paul’s boss at Xerox. I knew him to be a tease, but this Oregano thing had to be settled.

Lou, I truly searched my files for Oregano Chutney. Maybe this one will do instead.

I feel the following recipe will be a change of flavors for many of you, plus useful in your holiday menu planning. Oregano especially compliments onions.

 

SILVER ONIONS OREGANO

12 stall silver (or pearl) onions

1/2 t salt

3/4 t dried oregano, crushed fine

2 oz butter, melted

1/4 t white pepper

The only difficult part to this, is peeling small onions (buckets of tears, usually). Bring a pot of water to boil. Turn heat off, add unpeeled onions and soak for 3 minutes. This is one of my tricks. Drain. Now begin to peel the onions. Place peeled onions in a heavy saucepan; barely cover with rapidly boiling water; add salt and pepper. Boil, uncovered over a median flame for 8-10 minutes, or until partially tender. Add OREGANO. Continue boiling another 8-10 minutes, or until tender but not soft. Drain. Small particles of oregano will adhere to onions; do not remove. Add melted butter; stir gently. Serve piping hot as a side vegetable. Serves 4. You can peel the onions ahead, but do not cook them until you are ready to have your meal. If they sit cooked too long they will get mushy.

Lou, I hope you enjoy this. I had fun. When do we have dinner together?

Anybody have a recipe for Oregano Chutney?!

May you all indulge yourselves in good food and conversation and enjoy every bite and word said this Christmas season.

 

 

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