My mom sautéed onions daily, and whenever dining out, she'd say "double the onions, please."
I’m flooded with wonderful memories of my mom daily -- in all aspects of my life. And especially when I cook.
There are so many things I could talk about in my mom’s memory: her exquisite antique collection, the stunning home she designed in Pacific Palisades, and lived in with my dad for over 50 years, the 2,000 plus trees she was responsible for planting in the community, what a loving mother she was and so on.
Here, I'm sharing her love of onions. This might sound like it's a small thing, or odd thing to focus on, but it's not. Growing up, it was a part of every day. And continued to be.
The scent of sautéing onions . . . .
Walking home from Pali High, almost as soon as I'd turn right onto Wildomar St. from Northfield St., I'd start to get a hint of the sautéing onions. And when I'd open the door to the house, that scent wafted all the way up the halls to the front door. This was what happened every single school day.
And when I’d sleep in on the weekends, I’d awake to the delicious smell of the caramelizing onions. Every single weekend.
And every day around five in the afternoon, the scent of the sautéing onions would travel through the hallways, making its way into every room. Every day!
In addition to whatever delicious food my mom was cooking on her beautiful O’Keefe and Merritt stove, which had belonged to my grandmother (her mom), there was always a pan of onions going. Always.
She was simply not in the kitchen without cooking onions. It was the start of every savory dish — the foundation. Of course garlic would likely make its way in eventually, but it was never quite as important as the onions were.
No recipes needed . . .
My mom rarely, if ever, used a recipe. If she did, it was only as a guide, and it featured her own notes penciled into the margins.
Her every dish was spot on. The flavor combinations were always perfectly crafted. We’re talking about the types of flavors you could never get enough of, even if you were full. Second and third helpings were always had in my house. Always.
She cooked with whole, healthy ingredients, and whenever possible, they were from my dad’s backyard garden.
Beginning with onions (of course!), my mom created masterpieces from leftovers. Her meals had many secret ingredients, which were often from the surplus of dipping sauces she would collect from her favorite Thai restaurant, Cholada (specifically the one that came alongside the Kanom Jeep (steamed wontons filled with chestnuts and ground pork and topped with roasted minced garlic). It was smoky, a little spicy and the flavors were deep and rich.
My mom never — never ever — ordered anything in a restaurant without extra onions. Whether it was a pizza, a chicken dish, a salad, you name it, she’d say, “double the onions, please.”
I hope you'll fill your home with the scent of sautéing onions, as my mom would . . . .
Quick Caramelized Onions
Ingredients
- olive oil
- onions, thinly sliced
- salt and pepper to taste
Instructions
- Add enough olive oil to coat the bottom of a heavy-bottomed sauté pan.
- Add thinly sliced onions and place the pan over medium heat.
- Sauté, stirring occasionally, until they are as golden as you’d like. My mom liked them caramelized, but with a bit of a crunch, which for about 2 cups of sliced onions, would be about 15 to 20 minutes.
- Season to taste with salt and pepper. (Here's How to Season to Taste.)
Eha Carr
Words fail but the warmest hugs are travelling the Pacific thanking you for sharing whilst remembering . . . I'll also remember next time there is the opportunity to double the onions!
Valentina
Thanks for the hug, Eha. Enjoy the onions. 🙂 ~Valentina
Dorothy at Shockingly Delicious
Valentina, I missed this originally a year ago, awash in my own similar circumstances, but am so glad to see it now. It's a wonderful remembrance, and I am doubling the onions from here on out, in her honor.
valentina
Awww, thank you so much Dorothy. xoxo
sippitysup
I'll "double the onions" the next time I'm in the kitchen and think of this lovely tribute to a beautiful woman. XOGREG
valentina
Thank you, Greg. xoxo
Kelly
I'm so sorry for your loss Valentina but I know your mom is looking down and smelling the wonderful waft of onions that now you and so many others (including me!) are cooking in her honor. What a nice tribute to amazing woman!
valentina
Thank you so much, Kelly. So appreciate this. Good thing we all love onions! 😉 xo
David
Sweet and loving Post, Valentina. I'm so sorry for you and your family, and am so glad you have so many wonderful memories to get you through this difficult time. I will think of your mom every time I sauté onions now...
One of my closest friends from college suffers from Parkinson's disease, and I am a regular contributor to the Michael J Fox Foundation. I will make my next donation in memory of your mother.
Wishing you peace and light – with big hugs,
David
valentina
David, I'm so grateful we've made such a good connection through the food world. You've been so supportive of my recipe writing -- and on a personal level, too. I wish your friend with Parkinson's well, and my whole family appreciates the contribution. It's been a tough year, but we're all looking towards lighter times. Thank you and much love to you and Mark, Valentina XOXO
David Scott Allen
Almost eight years since I last wrote — hard to believe. I love getting a glimpse into your parents’ home — all the memories must really be so important now.
My friend is still doing pretty well with his Parkinson’s — he had surgery for deep brain stimulation which has been very effective.
I really appreciate our friendship so much… I can’t wait for us to meet in person someday.
Valentina
Hard to believe I first published this 8 yrs ago, when my mom passed away. Thank you for revisiting it, David. I'm happy to hear your friend is doing well. It's so great that there are more and more new treatments to try. I appreciate our friendship, too. One day we'll meet over a delicious meal. 🙂 ~Valentina
Adair @ Lentil Breakdown
I can tell by looking at your mom that I liked her. And her onions, of course! She had to be both a wonderful cook and mother, as the proof is in the pudding and the progeny. XO
valentina
You are so sweet, Adair. Thank you so much. xo
Cathy A
What wonderful memories you have of your mother Valentina. I can only imagine how remarkable of a woman she was. I am so sorry for your loss.
I will saute onions in her honor... and then double it.
valentina
Thank you so much, Cathy. (For sautéing and doubling, too.) xo
Marcellina
I don't know you or your mother but I was moved to write by your post in honour of your mom. I know loss, my mum passed away when I was 9 and my dad pass away 3 years ago after suffering with dementia. It's these moments, the simple frying of onions, that we remember in a special way. While a the time she didn't know it, she was giving you something for when she was no longer here. Talk about her often, remember her always and take care of yourself.
valentina
Hi Marcellina,
Thank you so very much for this note. I'm sorry you lost your dad at such a young age, and how hard it must have been to loose your mom a few years ago, too. Thank you for sharing your thoughts -- I just love what your wrote . . . about how she didn't even know the gift (of a lovely memory) she was giving me all of those times she sautéed the onions. Much love to you, Valentina
Adrienne Salinger
Beautifully written, Valentina. Carole will be missed so much.
valentina
Thank you, Adrienne. xoxo
Julie B.
Valentina, I was so sorry to hear about the loss of your lovely mom. When I think about her cooking what I remember most clearly is her love of chocolate! I still have her handwritten recipe for chocolate cheesecake - delicious and always made with love.
valentina
Julie, I just love that you have her handwritten recipe. She LOVED that cheesecake so much. Thank you. xoxo