The Joys of Vegetables Part VIIII: Onions

I think there must be very few kitchens in the world where an onion is not a feature.

Onions are so versatile that they can be used as a base in many hearty dishes, raw in salads or a key ingredient like Onion Soup or Onion Gratin. They can be pickled or made in to a marmalade. A fresh onion has a pungent, persistent, even irritating taste, but when sautéed, they become wonderfully sweet and much less pungent.

Some Facinating History/Myths and Facts about Onions that I have come across on the internet:

Onions have such a fascinating history. Did you know that bulbs from the onion family are thought to have been used as a food source dating as far back as 5000 BC? The ancient Egyptians apparently worshipped onions, believing it symbolized eternal life. Onions were even used in Egyptian burials, as there is evidenced that onion traces has been founded in the eye sockets of Ramesses IV. Roman gladiators were rubbed down with onion to firm up their muscles. (wouldn’t want to know what they must have smelt like at the end of the day.) In the Middle Ages, onions were such an important food that people would pay their rent with onions, and even give them as gifts. (Source: wikipedia)

I also read that if you want to keep your car windshield from frosting at night, slice an onion and rub the windshield with the onion. The juice will keep it frost-free. I have no idea if this can work and Im not to sure if I am wanting my car to smell like an onion either. Or are you suppose to do the windshield from the outside??? Who knows...

“If you hear an onion ring, answer it.” Anon

Apparently to cure baldness, rub your head with the onion. The onion juice is supposed to cause hair to grow "thick as thistles." When I told my husband about this he immediately asked me if I am still going to sleep next to him. Hmmmm not too sure about this method.

Onions are also packed with Vitamin C which aids in healing and fighting off infections. A Phytochemical called Diallyl Sulphide which is said to lower the risk of Stomach Cancer and Quercetin that fights Cancer and Heart Diseases.

At the Market - When Shopping for Onions:

Onions are available all year round. Spring onions are baby onions, and are found at the refrigerated vegetable section at your local supermarket.

When purchasing onions look for the following: Dry, firm and evenly shaped onions with a smooth, brittle and papery skin. Spring onions should be bright white with a dark green leaves and the roots must be fresh looking. Young onions are sweeter than older ones.

“This is every cook's opinion

No savory dish without an onion,

But lest your kissing should be spoiled

Your onions must be fully boiled.”Jonathan Swift

Stay away from onions that have soft/wet spots, sprouting or have any discolouration on the skin. If they have a smell, stay away it means that they have been bruised and making their expiration date.

At Home - Storing:

Keep onions in a cool dark space that is dry and well ventilated, but DO NOT store them with your potatoes. Potatoes give off moisture and gas which the onions will absorb and become rotten very quickly. Red Onions don’t store well so its best to keep them in the crisper drawer in your fridge. If you purchase spring onions wrap them in plastic and keep in the fridge.

Cooking - The Prep Work: 

When chopped, onions produce a volatile, sulphur-rich oil that makes eyes water. Over the years many cooks have invented many ways to prevent this - freezing onions to ; wearing goggles. You can try chopping onions under running cold water. But the best technique that I find is to chop really fast and not to cut through the root of the onion, as this is where most of the oil is present.

Cooking:

Onions are one of those mulit-versaltile vegetables that can be steamed, microwaved, battered and deep fried, roasted, grilled, pickled or even used raw.

Most of the time onions are sauteed and used a base for soups, stews, sauces, and other varieties of different dishes. I also love to caramalize onions and serving it with a lekker boerie-roll or hamburger. I have also made onion marmalade which also goes so well with a nice grilled steak.

Different types of Onions: 

White onion: They are normally medium to large in size, with a white papery skin and evenly white flesh. They have a really strong flavour . They are excellent for stuffing or baking. Only use raw in salads if you want an assertive onion flavour.

Yellow/brown onion: They are the most commonly used of all the onions. They are an all-rounder good onion, which you can use in any dish. They have a light golden skin and yellow flesh.

Red onion: Red onions are an attractive, milder alternative to the yellow onion with their shiny purple skin and red-tinged flesh. They normally vary in size, but have a distinctive red/purple skin, and the edge of each of its white rings is tinged with red/purple. The flavor is mild and quite sweet. Excellent for salads, marinades, salsas and most definitely roasts.

"Red onions are especially divine. I hold a slice up to the sunlight pouring in through the kitchen window, and it glows like a fine piece of antique glass. Cool watery-white with layers delicately edged with imperial purple...strong, humble, peaceful...with that fiery nub of spring green in the center..." Mary Hayes Grieco, 'The Kitchen Mystic'

 

Shallots: Are a sub-species of onion; they are small and boast a delicate flavour. They are essential in French cooking.

Spring onions: Are undeveloped onions pulled before the bulb is fully formed, and can be recognised by their long green leaves. Like red onions, they are fairly mild and often used raw in salads.

Next week I will show you an easy way in how to slice and dice an onion that you will be able to chop an onion like a pro!