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  • Writer's picturerev. sarah wells macias

get to know your onions

An onion is not just an onion and like people they are not all the same. Here is a Texas Legend onion and a Red Candy Apple onion, for instance. Here is what our friends down at Dixondale Farms in Carrizo Springs, Texas tell us about these varieties.

The Texas Legends are mild and sweet BUT... they also contain 25 active compounds that inhibit the growth of cancerous cells. Amazing!They also help in combating heart disease, stimulating the immune system, and are antibacterial and anti-fungal which helps to ward off colds and relieve tummy aches. Who knew?

Then there are the Red Candy Apples. What they lack in size, they make up in appearance and flavor. These little guys contain a higher concentration of quecetins, an antioxidant compound that helps delay or slow damage to the cells and tissue of the body.

You can still take your vitamins - but don't forget the onions!

Even though it is summer, the Legends might be nice in this French Onion Soup recipe from the Texas Farm Bureau. Or what might you suggest?

With the Red Candy Apples, I see this on the menu for this weekend.

Roasted chicken with peaches and red onions


1 tablespoon extra-virgin olive oil

1 tablespoon butter

8 pieces chicken (mixture of thighs and legs)

Salt and freshly ground black pepper

½ cup all-purpose flour

4 peaches, cut into thick wedges

3 tomatoes, cut into thick wedges

2 red onions, thinly sliced

2 garlic cloves, diced

¼ cup white wine

¼ cup chopped fresh basil


1. Preheat the oven to 400°F.

2. Heat a large cast-iron skillet over medium heat. Add the olive oil and butter to the hot pan. Season the chicken with salt and pepper, and then dredge each piece well in flour.

3. Add the chicken to the pan and cook until golden brown on all sides, 6 to 8 minutes. Remove the chicken from the pan.

4. Add the peaches to the pan and sear until browned on both sides, 2 to 3 minutes. Remove the peaches from the pan. Repeat with the tomatoes, and then remove them from the pan.

5. Add the red onions to the pan and sauté until tender, 4 to 5 minutes. Add the garlic and cook until fragrant, 1 minute more. Deglaze the pan with the wine and then return the chicken to the pan.

6. Transfer the pan to the oven and roast until the chicken is fully cooked, 10 to 12 minutes. Add the peaches and tomatoes to the pan and cook 3 to 5 minutes more.

7. Garnish with basil and serve immediately.

As regenerative practices are healing the land, we are restored as well.

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Love this! Thanks for sharing the info and the recipe.

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