For more years than I care to admit, minced onions have been a staple in my pantry. I panic when I run out, as I do with instant coffee.
I use the latter to make brewed coffee stronger and thicker. I use minced onions almost daily, in everything from rice to egg and tuna salad. I have added them to squash, along with brown sugar and cinnamon. My palate tells me they provide balance.
I do not recall my parents or my grandmothers using minced onions. I was introduced to them by my first college roommate, Vivienne. I began using them in omelets, which Vivi and I made nearly daily, and in a cold rice salad she taught me to prepare. Today, even when I add grapes or raisins or pineapple to a cold chicken salad, I also add minced onions.
They add bite to my cole slaw, along with minced green pepper. I've added them to soup, when fresh onions didn't do the trick. (I often use them with fresh onions.) If I want onion bagels (my favorite), but all I can find is plain, I add minced onions to butter, slather the onion, and toast it open faced.
As you can see, they are one of the first things I buy in Paris. This jar survived the trip without being opened, so I brought it home.
What product must you always have on hand?