So, I started a batch of pasta sauce. A little olive oil in the pot & some onions to sweat on low heat. Added a bit of salt (NOT Iodized salt). After the onions got nice & translucent I added the garlic. I usually buy peeled garlic clove & these were chopped & added to the pot with the onions. And… Voila!! Blue onions!
I have to say the picture does not reveal the true color of these blue onions which is somewhere between Teal & Aqua. A bit of research reveals that I have inadvertently bought garlic from China. So - I wonder what they treat that garlic with to maintain its freshness on it’s long journey?
The onions, garlic & I will be making a visit to my supplier in the morning. No doubt to hear some ridiculous explanation.