- 1 can vegetables (any combination green or yellow beans, carrots, corn, mixed, etc.)
- (16 ounce) 1/4 cup onion (chopped)
- 1/2 teaspoon Italian herbs, basil or rosemary (dried, crushed)
- 1 tablespoon margarine or butter
1. Drain vegetables, saving 2 Tablespoons liquid.
2. Place margarine/butter in a small saucepan
3. Cook onion, herbs, and garlic until the onion is tender.
4. Stir in the vegetables and liquid.
5. Cook and stir until heated through.
May use no salt added canned vegetables for less sodium.
May use margarine or vegetable oil spreads in place of butter.
May use Italian herbs in place of dried basil and rosemary
More About Onions
How to Select
Choose onions that are firm and dry with bright, smooth outer skins.
How to Store
Before storage, onions should be dry, with papery skin and shriveled roots. Store whole onions in a cool, dark, well ventilated place for use within 4 weeks. Refrigerate cut onions in a tightly sealed container for use within 2-3 days. Discard, or trim and cook, any bruised onions. Long term: Braid and hang upside-down, store in bags with some holes for ventilation in cold, dry place at 32-40 degrees. Can last up to 8 months. Do not freeze.
How to Prepare
Rinse. Trim off ends. Remove dry, papery skin. Cut in half. Peel away thick outer layer. Chop or slice. Eat raw: Sweet and red onions are milder and can be added to salads and sandwiches. Eat cooked: Yellow and white onions are stronger and great for cooking. Sauté, stir-fry, microwave, steam, boil, or braise. Add to soups, sauces, casseroles, dips, and vegetable, pasta, rice, and meat dishes.
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