by Jennifer Wickes
History / Geography
There is evidence to support that the ancient Egyptians used to
cultivate onions.
Science
Onions are part of the Lily family.
Varieties
There are many varieties, usually onions are divided into two
types: green or dried, and the dried category typically containing three colors:
yellow, red and white.
-Bermuda: a mild onion, typically white or yellow. Available from March to June.
-Spanish: a yellow onion available between August and May.
-Red/Italian: a red onion available year-round.
-Globe:
a strong flavored onion in the colors yellow, red or white.
-Maui:
From Hawaii. A mild, sweet onion ranging in color from white to yellow.
Available for import from April to June.
-Vidalia: From Vidalia, Georgia. A very sweet onion which works well on
sandwiches. Available in limited quantities from May to June.
-Walla
Walla: From Washington State. Available between the months of June to September.
-Oso
Sweet: a much sweeter onion variety as compared with the Vidalia onion, but
coming from South America. Available in January through March.
-Rio
Sweet: another sweet onion available from October to December.
Other Varieties: pearl onions, boiling onions, chives, leeks,
scallions and shallots.
Season
Depending on which onion you are selecting, you can find onions
all year round.
How to Select
Pick your onions that appear to be heavy for their size. The
skin should be dry and papery. There should be no soft spots of black spots,
indicating mildew from moisture.
Storage
Onions can be stored up to two months in a cool dry place.
Nutritional Qualities
Vitamin C
Trivia
If you
freeze your onions up to 20 minutes, the fewer tears you will get when cutting
it!
Onions
have been tauted to heal anything from ear infections to warts to high blood
pressure!
Wine Pairings
Depending on how you are serving your onions and to what else
you are eating, try a Côtes du Rhône or a Syrah/Shiraz.
Spices
Basil, caraway, celery, cilantro, cloves, coriander, fennel,
garlic, marjoram, nutmeg, oregano, savory, thyme.
Equivalencies
1 small
onion = 1 tbsp. dried minced onions OR 1/2 tbsp. onion powder
1 lb.
fresh onions = 4 medium onions OR 4 c. chopped / sliced onions
1
medium onion = 1 cup chopped / sliced onion
12 oz.
frozen onion = 2 cups chopped onion
Preparation
To
mince an onion, first cut a small portion from root to tip and remove the dry
skin. Lay it on its flat side. This will give youmore control when cutting your
onion.
Slice
the onion vertically, from the end to end without cutting through the root. Make
as many parallel slices as you can.
Then,
do the same technique, but cut the onion horizontally, from end to end, without
cutting through the root.
Now,
you can cut the onion, as you have just created a grid within the onion.
Additional Information (Web Sites)
http://www.onion-usa.org
Gourmet
Passport, By Eve
Carr
"Onions
are Awesome!"
http://www.suite101.com/article.cfm/gourmet_passport/65625
Perennials
"Growing Onions - Beginner Style!"
http://www.suite101.com/article.cfm/perennials/17202
Recipes
French Fried Onion Rings
By:
Jennifer A. Wickes