Did you enjoy Red Torpedo and sweet onions through the summer? Unfortunately at this time of the year, in October, those wonderful onion bulbs are no longer available.

Do you know why Walla-Walla, Widalia, Red Torpedo onions, and other sweet varieties are seasonal and cannot be stored for many months unlike other varieties, like Copra, that can be stored for up to ten months?

The reason may be explained with the amount of sulfur that some onion varieties draw from the soil. Particularly some European varieties, and the Red Torpedo and the Spanish White and Yellow varieties belong to this group, do not draw much sulfur.

You can use them before it is too late. Just feel for the core to be firm. The spoiling starts at the core of the bulb. You can feel how the core is starting to form a hole - that's the beginning of the rotting process.

If you dedect the spoiling in time, you can remove the inner layer that is starting to rot and safely use the rest of the sweet onion.

Slice the onions in half-inch chunks and cook them for an hour or two on slow flame in chicken stock. Add a pinch of sea salt to flavor.

The sweet onions have a distinct flavor, milder than traditional onions. You should try the difference. The soup is easy to make and can be frozen for winter dinners.

Bring the chicken stock to a boil, add a couple spoons of olive oil, a pinch of Italian spices and the onions cut in chunks. Cook on medium to slow flame for an hour or two. You be the judge of the consistency.

Serve with a layer of grated mozzarella (it will melt - no baking necessary) and a few slices of toasted Turano bread.

Please tell me how you like it. Click here to email. Please mention Ref. N0341 so I know the source of your comments.

Looking forward to meet you at the Harbor MarketPlace on market day.

Your friend

Curzio