Winter Recipes are Knocking: Hello Onions

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Story Updated: Nov 7, 2012

(NewsUSA) - Cooking without onions is like trying make a BLT without the tomato -- it's possible to fill the void with something else, but you'll probably feel like you're missing something. Plus, now that it's time to put on layers and nestle up to a fire, winter recipes are a'brewing, and they're full of tasty onions.

Yellow onions, in particular, that are harvested during cold weather months are perfect for roasts, soups, slow-cooked dishes and other winter favorites. Specifically, yellow onions are ideal for these applications to help build flavor profiles because of their robust, savory taste.

Whether headlining a dish, such as french onion soup, or playing a more subtle, supporting role, like meatloaf with onions, this vegetable lends itself to a variety of uses, making onions about as flexible as a yoga master.

Regardless of how you use the staple vegetable, onions offer a great deal of nutritional value, and they are associated with lower risks of heart disease and cancer.

Try out a new recipe from the National Onion Association -- it's easy, affordable to make, and rich in cumin, onions and tomatoes.

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

Trim the 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 sauté 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.

Find more recipes at www.onions-usa.org.

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