- I know, I should really make it clear that this is NOT a ‘witty’ post. Or maybe it is? *
I Love Onions…the onomatopoeia vibe of the title rolls off the tongue, doesn’t it? 🙂
There’s no denying the fact that onions are delicious. It seems that everyone has their own take on what makes an onion dish good or bad. This could be one of those instances where opinions may differ from person to person. One person might consider an onion dish as a delicious treat, while another might loathe the sight of an onion! In my humble opinion though: An onion dish can be a mere mortal sin if you don’t do it right!
Onions are great for cooking.
Did you know that onions are great for cooking?
Onions are a member of the Allium family, which also includes garlic, leeks and chives. They’re delicious in savory dishes like soups or stews. Sweet dishes like desserts or salads can benefit from their sweetness!
Onions are also good to eat raw.
The book was featured on the front page of the UK’s “The Independent” newspaper and the “Daily Mail” newspaper, as well as the front page of Canada’s “Toronto Star”, and was named one of the Top Ten Books of 2011 by Amazon.com.
Onions are a healthy addition to your diet.
An onion is a healthy addition to your diet.
You may know that onions are good for your eyes, but did you know they are also good for your heart? Onions contain more vitamin C than oranges and nearly twice as much vitamin A as carrots.
Onions are also rich in fiber, which helps prevent constipation by keeping things moving through the digestive system. A special type of fiber in onions called pectin helps break cholesterol down into bile acids and excrete it safely from our bodies.
Onions have value beyond their taste.
Onions are a great source of nutrients, but they’re also good for your health. They’re rich in vitamin C and antioxidants, which help protect against heart disease and cancer. As well as potassium (which helps reduce blood pressure), magnesium (to relax your muscles), manganese (to function your brain)!
As if that weren’t enough to love onions, you can also add them to salads and sandwiches.What’s more? You don’t even need to peel an onion before you cook it—just cut the root end off first!
Onion varieties come in all colors and shapes.
- * *
Onion varieties come in all colors and shapes. There are purple, yellow and white onions; there’s even an orange-skinned variety called a Walla Walla onion that’s popular among chefs. Maui onions are cultivated on Maui in Hawaii by Bob and Susan Clements, who brought back seeds from Europe. These beautiful red-skinned bulbs have a spicy flavor that pairs well with foods like fish or meat dishes.
Top variety for fresh market is White Lisbon.
You may be surprised to learn that the top variety for fresh market is White Lisbon, which is also one of the most popular varieties in supermarkets. It has a sweet flavor and mild aroma with a crisp texture. The bulbs are small, making them perfect for snacking or frying up as side dishes.
When it comes to storage, white onions should be stored in a cool location out of direct sunlight and away from strong odors such as cat urine due to their high sulphur content (which can cause rancidity).
Yellow onions have more flavor than red onions, but both are acceptable for fresh market.
You can’t tell the difference between a white and yellow onion by looking at them, but this doesn’t mean that you should eat them interchangeably. Yellow onions have more flavor than red onions, but both are acceptable for fresh market. The best way to tell if an onion is yellow is by its ring—a circle of skin around its bulbous end. If there’s no ring or if it’s too small, then it’s probably a red onion (which will taste sweeter).
If you want to buy some at the grocery store or farmers’ market and don’t know what color they are, look for dark-skinned bulbs with no green sprouts poking out between their layers of papery skin (and keep in mind that this means they were grown indoors).
Long-term storage of onions is best done whole, peeled and pressed (green pearl).
The best way to store onions is whole, peeled, and pressed (green pearl). This will help to prevent the growth of fungi that can cause rotting or other problems, as well as keeping the onion from turning brown.
The optimal storage temperature is between 50 and 75 degrees Fahrenheit, with an ideal humidity level of 60%. At this temperature range, onion bulbs will last up to three months without refrigeration—but they’ll start sprouting within two weeks if stored at room temperature instead.
Onions are great tasting and nutritious
As a child, I ate onions, but it wasn’t until after I retired that I grew to love them. When you’re retired, nothing beats a hot bowl of soup or stew on a cold day!
Onions are rich in vitamins C and A and other nutrients that help keep your body healthy. They also contain antioxidants that may reduce the risk of heart disease by lowering cholesterol levels (and thus reducing plaque buildup in arteries). One study even suggests they may lower blood pressure by reducing sodium levels in the body—which could be helpful for those who are suffering from high blood pressure or pre-diabetes
- Thousands of cultivars of onions are grown worldwide, but these were selected because they were mentioned in the Bible:
Onion Cultivar Family
- *There are a variety of foods that can be cooked with onions, including onion soup, hamburgers, pizza, chutney, etc.
Read More Never Unfollow Your Followers