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Because of the diverse nature of the many different restaurants and chefs Brian Henry has worked under he is highly proficient at a wide range of cuisines.

Brian’s cooking is seasonal, inventive and smart, but in no way unapproachable or fussy. When he is coaxed out of the kitchen and starts talking about food, his passion and knowledge are instantly recognizable.

"Chef Brian Henry cooked a series of delicious appetizers for us as we sat around a table in the kitchen". Thanks

Tony Aspler, Wine writer

“Chef Brian Henry puts one hundred percent of his energy into going all the way.”

Birgit Moenke, Editor Stir Media Read More Reviews

Gastronomically yours,

The Humble Onion

One of the most frequently asked questions that I get is “ How do you chop onions without crying?” The answer is simple… don’t chop onions.

Cutting onions can be one of the most miserable of kitchen chores.  With our sniffly noses and tears streaming down our cheeks we can easily see why onions sulphurous characteristics were originally designed to repel animals from eating them.

The reason that our bodies react in this way is that when you cut through an onion, you release the chemical contents of the onion’s cells. These chemicals combine and create a sulphur-based gas known as lachrymator, which is also an ingredient, found in Tear Gas. When this gas comes in contact with your nose and eyes it turns into sulphuric acid causing a burning sensation and naturally we begin to cry.

To minimize the tearful effects of chopping onions and keeping snot out of your food I recommend that you place your onions in the freezer for 10-15 minutes, as this will slow down the movement of the tear inducing sulphur elements. Another effective yet somewhat awkward method is to try cutting the ends off of your onions under cold running water. Then allow them to soak in cold water for half an hour before chopping them. If your going to be cooking your onions right away, you can try placing them in the microwave for 2-3 minutes on high as this helps release the gasses prior to chopping. Ultimately if you do not want to cry over onions you will need to wear a pair of goggles and a nose plug in your kitchen. Be sure to remove your protective clothing before your dinner guests arrive.

Onions appear in almost every cuisine found on the planet. There are over 500 varieties of onions of which only twenty are used for culinary purposes. They are most often used as a sub-ingredient to help build the foundation for great tasting soups and sauces. On occasion we see onions being used as the primary ingredient in recipes like French Onion soup, Onion bread or onion rings. In these recipes we get to enjoy the true sweet flavour that onions have to offer.

You can use any variety of onion to make the recipe below but I prefer to use red Italian onions as it has a striking purplish red color that is preserved well by the red wine vinegar.

Red Onion Marmalade

3 cups of diced red onions

One cup red wine vinegar

One tbsp. Humble Pie , from The Spice Co. naturally…

2  cups granulated sugar



In a large sized sauce pot combine the diced onions, apple cider, vinegar and sage. Over high heat, bring mixture to a full rolling boil, stirring constantly. Stir in sugar and return to a boil for two to three minutes. Reduce the heat to medium and allow the mixture to simmer for five more minutes stirring occasionally. Remove from heat and allow the onion s to cool. Store the onion marmalade in airtight containers in the refrigerator for up to four weeks.

You can serve the Red Onion marmalade as a condiment to enhance the flavor of a number of dishes. It makes for a light alternative to horseradish in beef dishes and is delicate enough to be served with poached or smoked salmon. I like to pair it with triple creamed Brie some grapes and a baguette.

Humble Pie, from The Spice Co. naturally

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