I figured out how to use topset "Egyptian" heirloom Onions !

I always KNEW that these prolific and beautiful plants which were traditionally given as wedding presents on the prairie and in Europe were IMPORTANT for cooking ... but I never could figure out how to successfully use them except as scallions all winter and early spring ...and to springle their flower buds on salads in April .  

Well I just figured it out !  The tops ( which are conveniently wrapped in tender red skin that does NOT need to be peeled ) can be thin sliced just like a shallot and used in stir fries .

The tops look and taste almost exactly like shallots , just a bit stronger . Like shallots , they can be used as onions or as garlic ... theyre kind of like a cross  between the two and a wonderful blend of  the flavors which is why shallots command such a high price in every grocery store .

The tops can also be split into their  individual bulblets and sliced and cooked that way .. and the skins keep their beautiful red coloring  through the cooking process .  Lovely in stir fries ! Since I figuredthis out I haven't bought a single bag of onions or a bulb of garlic  for  SO many months lol ! 

You can also make a great onion soup using the stems ..just make sure you cook them thoroughly as they are quite woody and super hot this time of year . 

good for you.

I was gone for a week almost and scared to even go to the garden when I got home.  but we had asperagus beans for supper, picked some greenbeans to be put up for soup, the tomatoes are starting and blackberries to freeze.  Eggplant, peppers, kale, chard and all doing well.  Squash and cukes are about over.  I will miss the cukes but I'm not sure we can give away much more squash.