Mes oignons

My onionsI am here today to tell you all about onions. Mes oignons that is – mine, not yours.

Yours would not be at all appropriate. According to French wisdom, I must mind my own onions, which is to say my own business.

So here are my onions. Rather cheeky, no? There they were, all tressed up so prettily, until I started using them up and – voilà! Was inspired to take a photo that set them off in all their glory.

Ah, the onion. Such a wonderful member of the Allium family. So humble, yet so strong. Along with leeks, garlic, chives…this family is one like my own. Outspoken, atypical, memorable – if at times rather overpowering. The French favour the shallot, l’échalote, for its gentler, more subtle flavour. At least it doesn’t make me cry.

I love how the onion has all those intricately packed layers, hard yet soft, and a papery outer skin. I love its bulbousness. I love how it melts, how it browns and most of all, how it caramelizes. I love the onion in so many ways: pissaladière, onion tart, with tomatoes, potatoes, eggs, fish and, most memorably of all, cheese.

My favourite onions are red. Most often enjoyed raw, they’re also lovely on the barbeque, in a stir fry or combined with other kinds of onion. Here they are featured in one of my favourite winter dips – when it gets cold, I am a still a North American at heart.

I also love the French expression for minding your own business: Occupe-toi de tes oignons. Why onions? I looked it up and, lo and behold, there is a reason. It would seem that the French woman was first given a small measure of independence in being allowed to cultivate a portion of the garden as an onion patch, which she could then take to market and sell to make a bit of money. You can read all about it here (in French).

And let’s not forget that sometimes onions produce beautiful flowers.

Do you have a favourite onion? Or it that any of my business?