Cooking with Onions is Nothing to Cry About
According to Randy Sell, a Research Associate from the Department of Agricultural Economics, North Dakota State University, onions rank in the top 10 vegetables produced in the United States. They are believed to have originated in Asia and were cultivated in the United States since 1629. Many researchers agree onions have been around for thousands of years.
Onions are not only loved world-wide, medical studies suggest they provide many health benefits. They are a natural antioxidant, and have been proven to help decrease the incidence of osteoporosis, cardiovascular disease, cataracts and many forms of cancer.
Onions are best stored in a cool, dark place that is well-ventilated. It is not recommended to store them in plastic or refrigerators because it shortens their freshness. Refrigerate only after an onion has been cut open, and even then the onion does best its skin still left on.
Onions are known to produce gases when cut, creating a strong smell and have the knack for creating watery eyes. However, you should never smell an onion that has not been cut open, and that’s how you know it’s “good”.
You can reduce the chances of tearing eyes, by running cold water over an onion before cutting it. Also save the root for cutting last, because the root end has the highest concentration of sulphuric compounds which create the gases that make you cry. Alternatively, you can chop onions in a food processor, or you can reduce the smell while cutting by using a sharper knife or simply try holding your breath.
To remove the smell of onions from kitchen utensils or your hands, simply use lemon juice or salt and rinse with cold water after washing.
If you love raw onions in your salads or adorning your burgers, you don’t have to worry about onion breath if you eat parsley afterwards.
Onions come in a variety of sizes, and types each with its unique flavor and characteristics to enhance soups, casseroles, stir fry, barbecue, pasta, roasts, and an endless list of recipes. The most common onion, is the yellow variety, wrapped in paper thin layers of golden skin. Yellow onions are full flavored and versatile.
Spanish onions, which resemble yellow onions, are larger and milder than its counterpart.
Red Onions, which are also called Bermuda Onions, have a sweet yet mild taste and are both tastefully and colorfully added to salads. They are popular in many Mediterranean recipes and also commonly used in shish kabobs.
Cipollini are a white onion with a somewhat flattened bulb and have a higher water content. They are a slightly sweet onion with an almost nutty flavor, so they add an interesting flair to many dishes.
Pearl onions are small and mild and retain their shape well both when cooked slowly and pickled. They vary in color, from red, white, or yellow skinned. They are about 1 inch diameter in size.
Shallots are one of the smallest varieties of the onion family. They are an irregular shaped bulb with a shade of violet color and they separate into 2 or 3 smaller bulbs, which are called cloves. It is a mildly sweet onion with a hint of garlic taste. Shallots are firm and have intense flavor, but are not as harsh as garlic or most onions. Many chefs enjoy using shallots to flavor soups, stews, meats and sauces. Grated or finely chopped shallots provide stronger flavor, because more essences are released. If a recipe calls for one Shallot, it generally refers to the whole bulb.
Green Onions, also known as scallions are a young onion with a very slender white bulb, barely shaped into a bulb and more like a base that hasn’t been fully developed. It has straight green leaves and both the white base and the leaves are edible, raw or cooked. Unlike most of its onion counterparts, the scallion is best stored in a plastic bag and refrigerated. The green leaves of the scallion can be chopped to add both color and mild onion flavor to stir fry and make a wonderful garnish to salads and meat dishes.
Spring Onions are green onions that have been harvested early. They have pear shaped bulbs that vary in color, red and white, and long green stems. Part of the bulb extends and blends into the stem, similar to green onions, except spring onions are generally much thicker in diameter. They are often used in salads and kebabs.
Leeks look like larger scallions and have an earthier and sweeter flavor than its counterpart Leeks can be sliced lengthwise and layers separated. Because they grow in gritty sand, you want to spend extra time washing them. Leeks are often used in potato and creamed soup dishes..
Cocktail Onions, are generally white small onions, such as pearl onions, that have been pickled or cured in brine and used in cocktail recipes, such as martinis. These type of onions have been called White Bermuda or a Crystal Wax.
Many of the well known sweet onions have names that reflect the region they come from. The Vidalia onion comes from Vidalia Georgia. The Walla Walla comes from Washington. The Maui comes from Hawaii. Imperial from California. Carzalia from New Mexico
The average American eats 21 pounds of fresh onions a year. Next time you are in the grocery store, check out all the marvelous onions and try something new. After all, there is truth to the old saying “Variety is the spice of life”.
