July 23 ~  Beautiful Reductions 30-Minute Meals

"The work was like peeling an onion. The outer skin came off with difficulty...but in no time you'd be down to its innards, tears streaming from your eyes as more and more beautiful reductions became possible." ~ Edward Blishen, Donkey Work

Food and Wine Recipes British author Edward Blishen used the onion metaphor to describe the painstaking layer by layer process of editing his books.

The versatile onion, Allium cepa, is used in its green stage as a scallion, or green onion, and in its mature stage as a bulb. A tightly packed globe of food storage, its leaves contain the volatile oil that is the source of the onion's pungent flavor.

Whether broiled, boiled, battered and deep fried, onions accompany most dishes with zest.

Thought to have originated in Asia, the onion has been cultivated since ancient times. Onions contain mild antibiotics and were used to clean wounds during the Civil War.

Celebrate LifeLife, an onion, boasts of flavors, innards and beautiful reductions.