A Dish Without Onions Would Be A Crying Shame (NAPSA)—Cooks who know their onionsprefer storage onionsfor creating the mostflavorful dishes. Available in the fall and winter months, storage onions have earned their name because they can be stored longer—for one to three months. When shoppingfor a storage onion, look for bulbs with multiple layers of thick, papery skin free of spots or blemishes. These onions are known to have a more intense flavor than fresh onions. However, when cooked slowly over low heat, storage onions mellow and become rich and savory. Here’s a tasty dish that incorporates sauted storage onions in a savory frittata. This French-style omelet can be tossed together for a quick breakfast, brunch or light supper and is fancy enoughfor guests. FRITTATA WITH ONION, BASIL AND TOMATO 1 large or 2 small onions (about 2 cups) 3 tablespoonsolive oil (divided) 1 cup fresh chopped or canned diced tomatoes”, drained 4% cup choppedfresh basil 6 large eggs “4 cup grated Romano or Parmesan cheese Cut onions into halves, place flat sides down and cut each half into narrow wedges. Heat 1 tablespoon oil in 9- or 10-inch skillet or saut pan. Add onion and saut 8 to 10 minutes until golden. Remove about one-third of the onion from pan and keep warm. Add drained tomatoes andall but Storage onions give this healthy French-style omelet a healthy doseofflavor. about 1 tablespoon basil to pan and cook with onions 1 minute to heat. Beat eggs in bowl with fork. Add oniontomato-basil mixture to eggs, stirring just to combine. Heat remaining 2 tablespoonsoil in skillet. Pour egg mixture into hot skillet. Cover and cook over low heat until set, about 15 minutes. Top with reserved onions and basil; sprinkle with cheese. Let rest 2 or 3 minutes, then cut into wedges to serve. Makes4 servings. *Canned tomatoes can be used to save time. If desired, fire-roasted canned tomatoes will add a nice smoky flavor to the frittata. For more recipes, visit www.onions-usa.org or send a stamped, self-addressed, businesssize envelope to National Onion Association, Department 2006, 822 7th Street, Suite 510, Greeley, CO 80681.
