Hi, I’m Nathan Derry with JohnHart Real Estate, and not only do I LOVE to cook, but I also have a borderline obsession with onions. Seriously, I probably use them at every opportunity because they just make everything taste better. I mean, is it even a meal if there’s no onion involved?

But here’s something you may not know: onions taste different depending on how you cut them! Yup, that’s right—whether you slice, dice, mince, or chop, the way you break down an onion changes its flavor profile.

The Onion Science: Why Cutting Matters

So, why does this happen? It all boils down to sulfur compounds and enzymes in the onion. When you cut into it, you break the onion’s cells, causing a chemical reaction that releases these sulfur compounds. The more you cut and disrupt those cells, the stronger the onion flavor becomes.

• Slicing or Dicing: When you slice onions, you're creating fewer cuts, which means fewer cells are broken, and as a result, you'll get a milder, sweeter flavor. That’s why sliced onions are great for salads or caramelizing.

• Mincing or Chopping: Now, if you really go to town on that onion, chopping or mincing it, you’re releasing more sulfur, making it pungent and sharp. Perfect for dishes where you need the onion to pack a punch!

So, the next time you’re cooking, think about how you want your onions to contribute to the flavor. Want a subtle sweetness? Slice them thin. Want to add some zing? Chop those bad boys up.

Two Must-Try Onion-Based Recipes for the Holidays

Now that we’ve gotten the science out of the way, let’s get to the real reason we’re here: recipes! I’ve got two onion-based dishes that are perfect for the upcoming holidays. Trust me, you’ll want to whip these up, whether you’re hosting or just looking to impress the in-laws.

French Onion Pot Pie

This dish is like your favorite bowl of French onion soup—only in pie form. It’s comforting, rich, and perfect for a holiday dinner!

Ingredients:

• 2 large yellow onions, thinly sliced
• 2 tbsp butter
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 2 tbsp flour
• 1 cup beef broth
• 1/2 cup red wine (optional, but come on, it's the holidays)
• 1/2 tsp thyme
• 1 cup shredded Gruyère cheese
• 1 sheet puff pastry
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F.
2. Heat butter and olive oil in a large pan. Add the onions and cook on low heat, stirring frequently, for about 20-30 minutes, until caramelized and golden brown.
3. Add garlic and cook for another minute.
4. Sprinkle in the flour, cook for 2 minutes, then slowly add the broth and wine, stirring constantly.
5. Simmer until thickened, then season with thyme, salt, and pepper.
6. Pour the mixture into a baking dish, top with Gruyère, then lay the puff pastry on top.
7. Bake for 15-20 minutes, or until the pastry is golden brown and puffy.
8. Let it cool for a few minutes before digging in!

Onion Jam and Goat Cheese Rugelach

Rugelach is traditionally a sweet treat, but we’re going savory with this version—perfect as an appetizer for any holiday gathering.

Ingredients:

• 1 large red onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tbsp brown sugar
• 1/2 cup goat cheese, softened
• 1 sheet puff pastry
• 1 egg (for egg wash)
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a pan over medium heat. Add the onions and cook until soft and caramelized, about 20 minutes.
2. Stir in the balsamic vinegar and brown sugar. Cook for another 5 minutes, then season with salt and pepper. Let the mixture cool.
3. Preheat your oven to 375°F.
4. Roll out the puff pastry and spread the onion jam evenly over it.
5. Crumble the goat cheese on top.
6. Roll the dough into a tight log and cut it into 1-inch slices.
7. Place the slices on a baking sheet, brush with egg wash, and bake for 15-20 minutes, or until golden and crispy.
8. Serve warm and watch them disappear!

Onions Are the Unsung Heroes of the Kitchen

Onions are the backbone of so many dishes, and now that you know why they taste different based on how you cut them, you can start experimenting with your recipes. The best part? Whether sliced for a salad or diced into a stew, they’re always guaranteed to add that perfect depth of flavor.

So, as you gear up for the holidays, remember: onions aren’t just the supporting cast—they’re the star! Whether you’re making a French Onion Pot Pie or some savory rugelach, these dishes are sure to make your holiday gatherings even more delicious.

And if you need any advice on real estate or finding your dream kitchen for cooking up these recipes, I’m always here to help!

Happy cooking!
Nathan Derry
JohnHart Real Estate

📍JohnHart Real Estate

📞(424) 303-0440

📧 nathan@jhagents.com

👨🏽‍💻 itsnathanderry.com

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