The Splendid Table: Tuesday Night Kitchen

Tuesday Night Kitchen
Your weekday Web guide to feeding yourself and the people you care about.

Onions — October 15, 2002

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In Foodtalk
"Nearly everything benefits from [onions]. I even like super-sweet onion slices on a peanut butter sandwich."
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Tuesday Night Recipes
Roasted Onions with Cream Cheese, Chiles, and Lime
from Lynne

The Rosengarten Report
This week: "Forget vintage port, Say I. Treacly Tawny's the Ticket!"

Tuesday Night Kitchen Archive
Aug. 27—Summer Pastas
Sept. 3—Salads
Sept. 10—Salad Dressings
Sept. 17—Grilled Vegetables
Sept. 24—Two Grains
Oct. 1—Lentils
Oct. 8—Mediterranean Flavor Tricks

This week Lynne looks at the onion as a main-dish meal, and leaves us with a recipe for Roasted Onions with Cream Cheese, Chiles, and Lime. David Rosengarten of The Rosengarten Report introduces us to the inexpensive and delicious tawny port, and we talk with forum regular Julia about the difference between red, white, and yellow onions.

From David Rosengarten: Forget vintage port, Say I. Treacly Tawny's the Ticket!
If you're a lover of Port—the great, sweet, fortified wine from Portugal, which has many different sub-types—you are supposed to love vintage port above all. This week, David pleads his case for the eschewed tawny port as his favorite. Read his recommendations, from The Rosengarten Report.

Tuesday Night Tips: Onions
1. An onion’s flavor is determined by its variety.

2. Sniff onions before you buy to determine their heat.

3. You can tame an onion's heat by soaking cut slices in iced water.

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