Onions

My first experiment with onions.  I think I’ll do it again – easy, inexpensive, and somehow very satisfying.  There must be some part of the human soul that gets deep pleasure and reassurance from these staple crops.  There is nothing else to explain my delight in a handful of onions and a few heads of garlic pulled from my garden this week.

They were tasty, the onions sauteed and then caramelized with balsamic vinegar, and the garlic thrown into a warm broccoli salad with feta.  Yes, maybe it was the balsamic vinegar and the feta that made those meals delicious – or maybe it was the taste of human satisfaction.

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