If you’re in a healthy relationship and you love onions, the only way to keep it healthy is to eat the onions with your significant other. Equally bad breath is just one key to a successful relationship.
Thanks to my parents bringing clumps of bunching onions to Arkansas, we have a multitude of green onions right now. The onions are the same variety that my grandfather brought over in his luggage from Germany. My dad seems to be the only one who can successfully propagate the heirloom variety. They don’t create a single large bulb like the gigantic onions you buy at the store. My neighbor in Nebraska called them scallions. The bunching onion or “multiplier” as my dad calls them, collect some dirt between each bulb, and therefore makes them harder to clean than a regular onion. The resulting multiple bulb looks like a gigantic yellow garlic bulb, without the final extra layer of paper coating, and separate shoots coming out of each bulb.
I got some sweet vidalia onions, and sauteed them with a little green onion. This mixture was baked inside of a loaf of bread. We had some chicken breasts marinaded in green onions and red wine vinegar. Along with some raw green onions, we had a salad of spinach and nasturtium blooms from the garden, along with some carrots and tomatoes. Holy bad breath, Batman, but it was tasty and super healthy.
