"It's hard to imagine civilization without onions." Julia Child
Onions may bring a tears to your eyes, and leave your breath a bit strong, but their intense flavor enrich every recipe they touch. They are a beloved part of the cuisine of almost every region of the world.
In Egypt, onions were an object of worship and symbolized eternity. According to the bible, onions were eaten by Israelites. India celebrates the onion as medicine - a diuretic, good for digestion, the heart, the eyes and the joints. The Greeks used onions to fortify athletes for the Olympic Games. Before competition, athletes would consume pounds of onions, drink onion juice and rub onions on their bodies. Later, the first Pilgrims brought onions with them on the Mayflower. However, they found that strains of wild onions already grew throughout North America. Native American Indians used wild onions in a variety of ways, eating them raw or cooked, as a seasoning or as a vegetable.
Globe shaped onions can be divided into two categories of: spring/summer fresh onions and fall/winter storage onions. Onions come in three colors - yellow, red, and white.
Spring/summer fresh onions are available March - August. Fresh onions can be identified by their thin, light-colored skin. Because they have a higher water content, they are typically sweeter and milder than storage onions. With its delicate taste, the spring/summer onion is an ideal choice for salads & other fresh/ lightly-cooked dishes. Included in this group are Maui Sweet Onion, Vidalia and Walla Walla.
Fall/winter storage onions are available August - April. Storage onions have multiple layers of thick, dark, papery skin. Storage onions have an intense flavor and a higher percentage of solids. Storage onions are the best choice for savory dishes that require longer cooking times or more flavor.
Yellow onions are full-flavored, they turn a rich, dark brown when cooked. They give French Onion Soup its tangy sweet flavor. The red onion, is a good choice for fresh uses or in grilling and char-broiling. White onions are the traditional onion used in classic Mexican cuisine. They have a golden color and sweet flavor when sautéed.
In addition to these large onions, there are also smaller varieties such as the green onion, or scallion, and the pearl onion.
Onions are a major source of both phenols and flavonoids, phytonutrients that many studies have shown are protective against both cardiovascular disease and cancer. In general, the most pungent onions delivered many times the benefits of their milder cousins. Onions are a very good source of vitamin C, chromium and dietary fiber. They are also a good source of manganese, molybdenum, vitamin B6, folate, potassium, phosphorus and copper. Onions help maintain healthy bones and several anti-inflammatory agents in onions make them helpful in reducing the severity of symptoms associated with inflammatory conditions such as: arthritis, allergic inflammatory response of asthma, and the respiratory congestion of the common cold. In addition, quercitin and other flavonoids found in onions work with vitamin C to help kill harmful bacteria, making onions an especially good addition to soups and stews during cold and flu season.
Choose onions that are clean, well shaped, have no opening at the neck and feature crisp, dry outer skins. Avoid those that are sprouting or have signs of mold. Soft spots, moisture at their neck, and dark patches, are all indications of decay.
Store your whole onions in a cool, dry, ventilated place - not in the refrigerator. Do not store whole onions in plastic bags. Lack of air movement reduces storage life. Chopped or sliced onions can be stored in a sealed container in your refrigerator for up to 7 days. Scallions should be stored in a plastic bag in the refrigerator for about one week. All onions should be stored away from potatoes, as they will absorb their moisture & ethylene gas, causing spoilage. To freeze onions you need to wash, peel and chop onions (freeze raw or blanch for 2.5 mins). Cut onions should be wrapped tightly in plastic or in a sealed container.
While many people love to eat onions, preparing them can bring tears to the eyes. If cutting onions irritates your eyes, here are a few tricks:
- Chill the onions for at least 1 hour prior to cutting. This slows the activity of the enzyme that produces tears.
- Use a very sharp knife and always cut the onions while standing; that way your eyes will be as far away as possible.
- Do not cut off the root of the onion (or do it last), as the root of the onion has a higher concentration of enzymes.
Get cooking with Onions: Recipes & “how to’s”
