Country Magic Diced Onions are a great way to avoid the tears of dicing onions yourself! Try the yellow or red diced onions in a variety of ways and dishes noted in our fast facts section.
Yellow onions are full-flavoured and are primarily used in cooking, which tends to soften their sharpness and brings out their sweetness and aroma.
Red onions are generally milder and are often eaten raw when used as an ingredient in many dishes.
Diced onions are available all year at your local grocery store...packaged for your convience in 200 g packs.
Since onions - especially yellow cooking onions - are usually eaten in relatively small quantities, they tend to contribute more to the tastiness of foods than they do to providing our daily vitamin and mineral requirements. However, if eaten in larger portions (1 cup cooked) they are a good source of phosphorous, magnesium and vitamin B6.
Onions and garlic are being studied by food scientists for their "nutraceutical" value (the ability to prevent and/or treat disease) and considerable evidence now suggests that the presence of the antioxidant quercetin in these foods can play an important role in the prevention of cancer. The risk of cardiovascular disease - the #1 killer in the western world - and hypoglycemia are also thought to be lowered with regular ingestion of quercetin-containing foods.
Another flavonoids (active biological compounds) found in onions and garlic - a surface compound called allicin, has been shown to invade/survive in a host. Allicin may therefore help fend off the viruses, bacteria and fungi that attack humans.
Quick Tips on Cooking Onions
1 1/2 pounds (8 - 10 small) onions yield 4 servings
Shopping: Look for firm, well-shaped onions with unblemished, papery skins and no sign of sprouting.
Prepare: Peel onions in cold water (to prevent eyes from watering).
Boil: Heat several inches of water (salted, if desired) to boiling. Add onions. Cover and heat to boiling; reduce heat. Boil small onions 15 to 20 minutes, large onions 30 to 35 minutes or until tender; drain.
Bake: Place large onions in ungreased baking dish. Pour water into dish to 1/4 inch depth. Cover and bake in 350' oven 40 to 50 minutes or until tender.
Sauté: cut onions into 1.4 inch slices. Heat 3 to 4 tablespoons margarine, butter, olive or vegetable oil in a 10 inch skillet over medium-high heat. Sauté onions 6 to 9 minutes or until tender.
Steam: Place steamer basket in 1/2 inch water (water should not touch bottom of basket). Place small white onions in basket. Cover tightly and heat to boiling; reduce heat. Steam 15 to 20 minutes or until tender.
Microwave: Place onions and 1/4 cup water in 2 quart microwave casserole. Cover tightly and microwave on high 6 to 11 minutes, stirring after 4 minutes, until tender. Let stand covered 1 minute; drain.
Onion Tips
1. Add Diced Onions to a stir-fry just before it's done
2. Garnish canned soups with Diced Onions for extra crunch and a fresh, sweet flavour.
3. Freshen up deli coleslaw, tuna and pataato salad with Diced Onions.
4. Mix Diced Onions with grated lemon or lime peel or parsley. Sprinkle over cooked pasta or fish.
5. Stir Diced Onions into mashed potatoes just before serving.
6. Toss Diced Onion into cooked mixed vegetables just before serving.
Perfect Pot Pie - makes 6 servings
1/4 cup salted butter or margarine
1 1/2 cups Country Magic Yellow Diced Onions
1 1/2 cups Country Magic Red Diced Onions
1 cup sliced carrots
1 1/2 cups quartered muchrooms
3/4 cup diced red bell peppers
2 cups diced boneless cooked chicken
1 cup diced celery
2/3 cup white flour
Sauce
1/4 cup wheat beer
3/4 cup cream
1 cup chicken broth
1 1/2 tsp chicken base
1 Tbsp fresh thyme, minced
1/8 cup parsley, minced
2/3 cup fresh basil, chopped
1/4 tsp black pepper
3/4 tsp salt
1 tsp garlic, minced
1/2 cup sliced green onions
prepared piecrust
Combine first set of ingredients, except flour, in a large heavy saucepan. Place over medium high heat and cook for 10 minutes, stirring often. Add flour and stir well to combine with vegetables. Add sauce ingredients and stir very well. Bring to simmer, while stirring frequently. Let cook for 10 minutes after coming to a simmer. Place 10 oz of filling in each of 6 individual baking dishes. Set aside to cool slightly. Place prepared pie crust over tops of cooled filling and crimp around edges to seal. Cut 3 small slits into the tops to let steam escape while baking. When pies are prepared, place in a pre-heated 375° oven for 15 to 20 minutes until hot.
When reheating, you may need to cover loosely with foil to prevent burning the crust.