Onions
About Onions - Allium cepa
Allium is the ancient Latin name for the garlic family, and cepa is an old Latin term for the onion. Because the onion bulb is a single united entity rather than separate cloves as in garlic, it was referred to by the Romans as union or unionem, meaning “united,” which is the derivation of our English name.
The onion comes from central Asia, believed to have been propagated by the Indo-European tribes in their separate migrations. A member of the lily family, the onion family itself has about 325 members and is one of the oldest vegetables known to humans, its use going back many millennia. It is arguably the most universal seasoning used in any cuisine.
The compact and modified leaves of the onion form the edible bulb. This is the plant’s nutrient storage for the following years growth. Our common bulb onions are reddish-purple, white or yellow, with a tan skin. The purple and white onions tend to be sweeter and milder, while the tan skinned storage onion is the most pungent. The pungency of an onion is directly related to the amount of sulfur in the soil in which it was grown. A sulfur compound within the onion turns into sulfuric acid when in contact with the water in the eyes, causing those all too familiar tears!
Storage
Bulb onions will store for several months in a cool, dry ventilated place. Warmth and moisture will cause sprouting. Once an onion is cut, it should be stored in the refrigerator in an airtight container to avoid transference of flavors to other foods. Use it as soon as possible.
Preparation Tips
To subdue the fumes that cause tears, chill onions thoroughly in the refrigerator before chopping, or cut under running water. The longer an onion cooks, the milder it becomes; for strongest flavors and medicinal benefits, use onion raw or only lightly cooked.
Onions are very versatile; almost any cooking method is appropriate: steam, boil, sauté, stir-fry, braise, bake, grill, or roast.
Boil onions until tender, 15 minutes for small, 30 minutes for large. Top with butter, chopped herbs and a sprinkle of Parmesan cheese.
Bake or roast to bring out sweetness and caramelize natural sugars. Try surrounding a roasting meat or chicken with small to medium yellow onions.
Add chopped onions to a hearty homemade bread or biscuit dough or cornbread batter.
Add generous amounts of chopped or diced raw onions to soups, stews, stuffing, casseroles, sauces, egg dishes and stir-fries.
Try topping a pizza with diced raw or caramelized onions.
Don’t forget to add to sandwiches!
Add to veggies for pickling.
Medium to large onions can be stuffed and baked for an interesting side dish.
Make onions rings (see recipe below).
Sources: “Whole Foods Companion,” Dianne Onstad, 2004 and “Asparagus to Zucchini, A Guide to Farm-Fresh Seasonal Produce,” Madison Area CSA Coalition, 2003.
Nutrition Facts
Onion is very low in saturated fat, cholesterol and sodium. It is a good source of dietary fiber, vitamins B6 and C, folate, and manganese.
(1 cup chopped raw onions)
Calories 67
Total Fat 0g
Cholesterol 0g
Sodium 5mg
Total Carbohydrate 16g
Dietary Fiber 2g
Sugars 7g
Protein 1g
Vitamin C 17% RDA
Vitamin B6 12% RDA
Iron 2% RDA
Calcium 4% RDA
Potassium 10% RDA
Folate 8% RDA
Manganese 11% RDA
Potassium 7% RDA
Source: www.nutritiondata.com.