Onion
Varieties
The onion is a biennial vegetable cultivated as an annual; it is made up of numerous concentric layers of fleshy, juicy whitish leaves, which are covered by several outer lavers of paper-thin skin. When the onion dries, pigments in the skin cause it to turn white, purple, yellow, brown, or red, depending on the variety.
Onions are consumed fresh, semi-dry, or dry, and vary in shape, size, and flavour. Climate and variety determine how sharp or mild the onion will be. Spanish onions are among the mildest, while white onions are mild and sweet, and red onions are the sweetest. Certain varieties known as scallions, eschallots, green onions, or spring onions are often sold fresh in bunches.
Onions can be harvested before the bulb has had a chance to mature, while it is still green and very small (as in the case of green onions), or once the bulb has reached maturity and dried, when the surface leaves begin to yellow and wilt.
Some people have difficulty digesting onions, particularly raw onions. Onions also tend to linger on the breath, which can be freshened by throwing on a few sprigs of parsley, a mint leaf, or a few coffee grains. The pungent taste that is characteristic of the onion is produced by its volatile oils, which are rich in allyl sulphide.
The belief that onions can aid in the prediction of weather comes from the Gaul's, who held that many layers of skin signalled the coming of a harsh winter. The onion has been an essential cooking ingredient and vegetable since the Middle Ages, particularly in the northern European Countries. Christopher Columbus is responsible for introducing onions into the New World upon his second voyage in 1493. One of the most universal flavouring ingredients, onions are cultivated in many countries, including China, India, the United States, Russia, Turkey and Australia.
Onion is also available in dried form, either as flakes or as plain or seasoned powder (such as onion salt). Although practical, seasoned onion powder is not always a good buy, as it often contains more salt than onion.
Strong onions that do not have high water content, such as the yellow onion, have better keeping qualities than the white onion. Yellow onions will keep for 2-3 mouths in a cool, dry place, while red onions will keep for only 2-4 weeks. A good way to store onions is to hang them in a basket in a well-ventilated, cool dry place. Do not store them in the refrigerator, as their odour tends to spread to other food, in addition, keep onions away from potatoes: they absorb their moisture, causing them to rot and sprout.
Once cut, onions should be consumed promptly, as they tend to lose their vitamins and oxidize quickly. Green onions can be stored in the refrigerator for about one week. Although it is possible to freeze onions, they tend to become soft and to lose some of their flavour, making it necessary to increase the quantity needed to flavour dishes. Before freezing, simply peel and chop the onion; blanching is not necessary.
Onions can be dried very easily: cut the onion into thin slices and place it on a cookie sheet in the sun for 2-3 days.85 Then place it in a 85ºC oven for about 10 minutes, or put it in a dehydrator for a few hours (30-35ºC).
Yellow onions are an essential ingredient in numerous classic dishes, including onion quiche, pizza, onion soup, and dishes a la soubise and a la nicoise. Onions are also frequently baked au gratin, fried, stir-fried, creamed, or stuffed. They are a widely popular condiment in a multitude of both hot and cold dishes, where they are used raw or cooked, chopped, minced, or sliced. Studded with cloves, a whole onion can also be used to add flavour to stews and stocks. Small onions are often glazed or pickled; they are also added to stews and simmered dishes, such as the classic beef bourguignon.
Onions are consumed fresh, semi-dry, or dry, and vary in shape, size, and flavour. Climate and variety determine how sharp or mild the onion will be. Spanish onions are among the mildest, while white onions are mild and sweet, and red onions are the sweetest. Certain varieties known as scallions, eschallots, green onions, or spring onions are often sold fresh in bunches.
Onions can be harvested before the bulb has had a chance to mature, while it is still green and very small (as in the case of green onions), or once the bulb has reached maturity and dried, when the surface leaves begin to yellow and wilt.
Some people have difficulty digesting onions, particularly raw onions. Onions also tend to linger on the breath, which can be freshened by throwing on a few sprigs of parsley, a mint leaf, or a few coffee grains. The pungent taste that is characteristic of the onion is produced by its volatile oils, which are rich in allyl sulphide.
History
A garden plant native to central Asia and Palestine, the onion is widely appreciated both as a vegetable and as a condiment, in addi¬tion to having many medicinal properties. Cultivated for over 5000 years, the onion was held in high esteem by the Egyptians, who used it to pay tribute to their gods and as a form of payment to the slaves during the building of the pyramids. Onions were also placed in tombs for use in the after world; remains of onions were discovered in the tomb of the Egyptian king Tutankhamen.The belief that onions can aid in the prediction of weather comes from the Gaul's, who held that many layers of skin signalled the coming of a harsh winter. The onion has been an essential cooking ingredient and vegetable since the Middle Ages, particularly in the northern European Countries. Christopher Columbus is responsible for introducing onions into the New World upon his second voyage in 1493. One of the most universal flavouring ingredients, onions are cultivated in many countries, including China, India, the United States, Russia, Turkey and Australia.
Nutritional Value
Onions contain potassium, vitamin C, folic acid, and vitamin B. Cooked onions have more or less the same vitamin and mineral content as raw onions. The onion has been credited with so many medicinal qualities that it can almost be called a panacea. It is notably said to prevent scurvy and to be diuretic, antibiotic, a stimulant, and an expec¬torant. It is also used in the treatment of colds, intestinal parasites, gallstones, diarrhoea, and rheumatism.Buying
When buying dry onions, look for firm specimens with a dry, smooth, crisp outer skin and a small neck. There should be no signs of sprouting or mold. Onions are often treated by irradiation to prevent sprouting: this is rarely indicated on packaging, despite the fact that most countries have laws requiring producers to mention it.Onion is also available in dried form, either as flakes or as plain or seasoned powder (such as onion salt). Although practical, seasoned onion powder is not always a good buy, as it often contains more salt than onion.
Storage
Most dry onions enter a period of dormancy after harvesting, which explains why they can usually be stored for several weeks without sprouting. Their keeping qualities depend on the variety. It is a well-known fact that the sharper the onion, the longer it will keep; this is because the compound responsible for the onions pungency-also helps to preserve it.Strong onions that do not have high water content, such as the yellow onion, have better keeping qualities than the white onion. Yellow onions will keep for 2-3 mouths in a cool, dry place, while red onions will keep for only 2-4 weeks. A good way to store onions is to hang them in a basket in a well-ventilated, cool dry place. Do not store them in the refrigerator, as their odour tends to spread to other food, in addition, keep onions away from potatoes: they absorb their moisture, causing them to rot and sprout.
Once cut, onions should be consumed promptly, as they tend to lose their vitamins and oxidize quickly. Green onions can be stored in the refrigerator for about one week. Although it is possible to freeze onions, they tend to become soft and to lose some of their flavour, making it necessary to increase the quantity needed to flavour dishes. Before freezing, simply peel and chop the onion; blanching is not necessary.
Onions can be dried very easily: cut the onion into thin slices and place it on a cookie sheet in the sun for 2-3 days.85 Then place it in a 85ºC oven for about 10 minutes, or put it in a dehydrator for a few hours (30-35ºC).
Preparing
Preparing onions can be a teary business, the tears are caused by the rupture of the onions cells when it is cut; these cells release their sulphurous contents which, on contact with the air, create a new molecule, allyI sulfate, which is irritating to the eyes. The stronger the onion, the more it irritates. Here are a few hints to help reduce the tears:- Use a very sharp knife and keep your face as far away from the onion as possible, by standing up while cutting it, for example.
- Cool the onion for an hour in the refrigerator or 15 minutes in the freezer before cutting it, to reduce the effect of the enzyme.
- Wear something over the eyes such as goggles or glasses to avoid direct contact with the irritating substance.
- Cut the onion under a stream of cold water: this dissolves the irritating molecules.
- To make it easier to separate the layers, completely remove the fibrous part of the base.
- While a finely chopped onion will cook more quickly, it will also tend to have less flavour.
- Avoid preparing onions too far in advance, since they tend to lose their juice when cut, and it is absorbed by countertops and wooden cutting surfaces.
- To remove the odour of onion from the hands, rub them with lemon juice or vinegar.
- Avoid chopping onions in a food processor, which tends to turn them into a puree.
Cooking
Onions become sweeter and lose their sulphurous enzymes during cooking, making them milder. Onion is more flavourful if it is sweated in a little fat until it is slightly soft but not coloured.Using
Onions can be used in an endless variety of ways; they are indispensable in almost everything but desserts! They are used both raw (especially when mild) and cooked. To moderate the sharpness of raw cut onion, blanch it for a few minutes (rinsing it with cold water afterward to halt the cooking process), or soak it in cold water or vinegar: note, however, that this causes a very slight loss of nutrients.Yellow onions are an essential ingredient in numerous classic dishes, including onion quiche, pizza, onion soup, and dishes a la soubise and a la nicoise. Onions are also frequently baked au gratin, fried, stir-fried, creamed, or stuffed. They are a widely popular condiment in a multitude of both hot and cold dishes, where they are used raw or cooked, chopped, minced, or sliced. Studded with cloves, a whole onion can also be used to add flavour to stews and stocks. Small onions are often glazed or pickled; they are also added to stews and simmered dishes, such as the classic beef bourguignon.
First Principles Cookbook