Chapter 149: Sergeant Beefsteak, Part 2

The first of the flavor enhancers for my planned Sergeant Beefsteak is onions.

In Latin American and Caribbean cuisine, beefsteak usually comes in the form of bistec encebollado, which involves onions. And lots of them.

I can source the onions from Canada, since they are of high quality and are relatively cheap, at roughly $1.50 per kilogram wholesale. The same goes for potatoes, and I love their poutines, by the way.

But one horror story I've read recently is the spike in prices of onions in the Philippines.

Onions are integral in Filipino cuisine, and the Filipino version of bistec encebollado naturally has them.

Based on what I've read from my Filipino contemporaries, native-grown onions, which are different from the typical ones found here in the United States, are now being sold at a staggering $12 per kilogram! This is absurd!