Philippine Islands – Discover the beauty of its 7,107 islands

Onions, Leeks & Shallots

Selecting: Most variety of onions are in good supply year-round. Select dry onions or shallots for thier bright, thin skins; the bulbs should be firm, thin-necked, and free of blemishes. Store in a cool, dry, well ventilated area. Green onions and leeks should have firm, white bulbs and bright green tops. Refrigerate in a plastic bag to a week.

Preparing: Peel dry onions and swallots. Leave small boiling oinions whole, but cut off ends. Wash green onions and leeks to remove sand. Trim roots and tops, but save 2 to 3 inches of green tops.

Cooking: In a covered pan cook quartered or small whole onions in boiling salted water till tender, 25 to 30 minutes: cook leeks 15 minutes.

Serving: Onions add flavor to many dishes. Shallots are usually chopped and used as a seasoning. Leeks and small onions are often served in cream