When Those Purple Onions Sprout!

Pino had warned me not to hang the braids of purple onions over the stove: “troppo caldo – spunteranno” (“too hot – they’ll sprout”).
Of course, i knew he was right – but I loved the onion and garlic braids dangling over the stove.

Not a good idea to hang onions over the stove: they’ll sprout!

The other day, I decided to eliminate the sprouted purple onions – if possible, in a tasty way.
I diced the onions, both the now-softened bulbs and the green sprouts and then I covered the diced onions in salt, leaving overnight.
The next morning, I washed well the onions (two rinses) and then set to work on sauces.

Onions and green sprouts diced

Next step: covering generously with salt

Onions remain in salt overnight

Here are the two sauces I made:

Apple/Purple Onion Condiment (easy and tasty!)

Cover saucepan with extra-virgin olive oil and when hot, add diced onions, chopped green apples. Simmer until apples soft. (Optional: add raisins, a handful of pinenuts while simmering – and/or almonds, chopped walnuts).

(This tasty sauce will accompany Pino’s Thanksgiving turkey this year – in the place of cranberries, not known here in Italy).

Apple/Purple Onion Condiment

Tangy Purple Onion/Tomato Sauce (another easy, tasty one)

Cover saucepan with olive oil. When hot, lightly brown diced celery (use about 3 stalks), then add purple onion and simmer. As celery, onions begin to soften, add diced ripe tomatoes, a few green ones, too if you wish. Add a handful of olives.

Optional: add a few capers and season generously with oregano.