Ode to the Onion

The onion, ready for action

In these early days of 2021 I’m taking a little time to pause and appreciate some of nature’s more mundane gifts. It’s easy to overlook the importance of  unassuming everyday staples.  Consider the ordinary onion: it is always available waiting for its moment to shine, summer or winter. This year the onion is looking even more marvelous in my eyes, thanks to Pablo Neruda’s poetic praise.

Ode to the Onion

by Pablo Neruda

Onion,
luminous flask,
your beauty formed
petal by petal,
crystal scales expanded you
and in the secrecy of the dark earth
your belly grew round with dew.
Under the earth
the miracle happened
and when your clumsy
green stem appeared,
and your leaves were born
like swords
in the garden,
the earth heaped up her power
showing your naked transparency,
and as the remote sea
in lifting the breasts of Aphrodite
duplicating the magnolia,
so did the earth
make you,
onion
clear as the planet
and destined
to shine,
constant constellation,
round rose of water
upon
the table
of the poor.

You make us cry without hurting us.
I have praised everything that exists,
but to me, onion, you are
more beautiful than a bird
of dazzling feathers,
heavenly globe, platinum goblet,
unmoving dance
of the snowy anemone

and the fragrance of the earth lives
in your crystalline nature.

Roasted onion, simple pleasures

How to Roast an Onion

1 medium sweet onion, unpeeled
1 tsp olive oil

Rub the unpeeled skin with olive oil. Bake for 30-40 minutes in hot coals or in 375°F oven, until soft when pressed. The longer it cooks, the softer and sweeter it becomes. Serve hot, cut into smaller wedges. Peel skin ahead or while eating; drizzle with more olive oil,  balsamic vinegar, and salt and pepper.  Enjoy as a side with grilled or roasted entrees.  Serve 1-2.
Use in lieu of caramelized onion in soup, omelets, on pizza or burgers.

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