I AM OBSESSED WITH ALLIUMS, like Obsessed. I use them in almost every dish I make.
The Allium family is a group of flowering plants that includes a variety of edible vegetables, such as onions, garlic, leeks, shallots, scallions, and chives. These vegetables are known for their distinctive and pungent flavors, and are used in many different cuisines around the world. They are also commonly used for their medicinal properties, as they contain compounds that have been shown to have health benefits such as reducing inflammation and supporting heart health. The Allium family also includes some ornamental plants, such as ornamental onions and garlic, which are grown for their attractive flowers.
They are a staple ingredient in many dishes and are featured prominently in the following cuisines:
Mediterranean cuisine: Alliums are commonly used in Mediterranean dishes such as Italian pasta sauces, Greek salads, and Middle Eastern stews.
Indian cuisine: Garlic and onions are commonly used in Indian cooking, often as a base for spices and sauces.
Asian cuisine: Alliums are an important ingredient in many Asian dishes, such as stir-fries, soups, and stews. In Chinese cuisine, for example, scallions and garlic are often used as flavorings and garnishes.
Mexican cuisine: Alliums, particularly onions and garlic, are frequently used in Mexican cooking as flavorings for dishes such as tacos, salsas, and guacamole.
French cuisine: Leeks, shallots, and onions are commonly used in French cooking, particularly in dishes such as soups, stews, and sauces.
These are just a few examples of cuisines that feature Alliums. These versatile vegetables are also used in many other cuisines and play an important role in adding flavor and depth to dishes.
Alliums are used in almost all cuisines because they offer a unique flavor profile that complements a wide variety of dishes. They are often used as a base for sauces and stews, adding depth and complexity to the dish. They are also used as a flavoring ingredient, providing a pungent and slightly sweet taste that adds balance and enhances other flavors in the dish.
In addition to their versatility in cooking, alliums also have a long shelf life, making them a convenient ingredient to have on hand in the kitchen. They are also widely available and relatively inexpensive, making them accessible to people around the world.
Finally, alliums have been used in cooking for thousands of years and have been embraced by many different cultures, which has contributed to their widespread use in cuisines around the world. The combination of their distinctive flavor, versatility, and cultural history has made alliums an indispensable ingredient in many different cuisines.
Very rarely are they the star of the dish, but today their luck has changed. They are the star!
4 oz butter
2 large yellow onions, rough chop
2 trimmed leeks, rough chop
4-6 shallots, rough chop
1 whole head of garlic, peeled, and rough chop
1 large bunch of green onion, rough chop
salt & pepper
2 cups chicken or vegetable broth
Melt butter in a large pot over medium heat. Add onions, leeks, shallots, garlic, salt and pepper. Cook for 10 minutes or until they release their moisture and start to glisten. Stir occasionally. Then add in the broth, increase heat to high, cover, lower to simmer, and cook for 5-10 minutes.
Transfer to a blender, and blend until smooth. Top with ay desired toppings or enjoy as is.