Cutting onions can turn on the waterworks more than wilted flowers on Valentine’s Day. While some people have their tricks, tips, and other food hacks to keep their eyes from watering, there has to be an easier way than wearing plastic glasses. With Sunions, only tears of joy flow over the tastiest dish in the kitchen.
Onions are the basis of flavor in many recipes. From sautéing some onions as the base of a sauce or as an element of texture, both home cooks and chefs always seem to chop onions. Although Food Network programs show how to properly slice and dice produce, many home cooks have learned that cooking techniques are only part of the conversation. Unfortunately, a knife slip isn’t the only thing that causes tears.
Though some people seem immune, others can feel the waterworks flowing as the knife quickly works through that onion. From the first slice to the last chop, those tears begin to flavor the ultimate dish. But as everyone has learned Like water for chocolateTears can be a saltiness that hinders a delicious dish.
What are Sunions and why are they better?
While there are many varieties of onions in the produce department, Sunions have been cultivated for many reasons. One of the reasons these onions get a lot of attention is that there are no tears in the process of preparing them.
Grown only in Nevada and Washington, these onions are not genetically modified, but have been grown without tears for their sweetness and properties. While this concept may seem gimmicky, the reality is that chopping those onions turns off the water company’s faucet. Once a chef slices into these onions, there’s an appreciation for their uniqueness.
While many people will choose Sunions for the tear-free quality, the reality is that flavor is the real reason to slice up another. The inherent sweetness adds a lovely quality to a variety of dishes. From a simple roast to the bottom of an onion tart, the flavor will keep bringing people back.
The mild flavor blends easily into a variety of recipes. At the same time, the texture does not allow them to fade into the background. The subtle qualities add to the versatility of the product.
When people fall in love with Sunions, there is one caveat that needs to be considered with these particular onions. Unfortunately they are only available for a limited season. But from mid-December to March/April, the cuisine is full of sweetness and not the saltiness of tears.
Shouldn’t the only tears in the kitchen be tears of joy? While no one should cry over spilled milk, with Sunions no one will cry over chopping onions either.