Onion
Season
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
1
Spanish onion
2/3 cup
milk
1/2 cup
flour
3/4
teaspoon baking powder
1/4
teaspoon salt
Peel
onion and cut into 1/4" slices. Separate into rings. Heat fat or oil to 375
degrees F in a skillet. Beat remaining ingredients together until smooth. Dip
each onion ring into the batter and place into the hot oil. Turn when the bottom
side is golden brown, approximately 2 minutes. Drain on a paper towel.Yields: 4
servings
French Onion Soup
By: TJ
Hill - Appetites Catered
1 cup
Gruyere cheese -- finely shredded
1/4 cup
parmesan cheese -- finely shredded
6
slices French bread
2
teaspoons unsalted butter
1
tablespoon olive oil
6 large
onion -- thinly sliced
1
tablespoon flour
42
ounces beef broth
1 cup
water
1/3 cup
dry red wine
1/4
teaspoon salt -- to taste
1/2
teaspoon freshly ground black pepper -- to taste
Sprinkle grated gruyere and parmasan cheeses onto bread slices. Pass under
broiler, until bread is toasted and cheese melts
remove
from oven and set aside. Heat butter and oil in a stockpot, over a medium- low
flame add onions, heat and stir for 30-40 minutes, until a dark gold-not brown.
Stir in flour, heat and stir for 2 minutes to color further slowly stir in 1 cup
of
broth
to blend with flour. Add remaining broth, water, and wine- mix well. Bring to a
boil, reduce heat, cover, and simmer for 30 minutes. Season to taste with salt
and pepper. Place toasted bread into individual bowls. Ladle soup over bread.
Serve immediately. Yields: 6 servings
Onion Tart
By: TJ
Hill - Appetites Catered
1/2 cup
unsalted butter
1/2 cup
sugar
1 cup
cornmeal
1
teaspoon salt
1 cup
flour
1 cup
onion -- medium dice
2
tablespoons unsalted butter -- melted
3 egg
-- beaten
1 cup
sour cream
1/2 cup
half and half
1/4
teaspoon kosher salt -- to taste
1/4
teaspoon freshly ground white pepper -- to taste
1/4 cup
sun-dried tomatoes
1/4 cup
mozzarella cheese -- grated smoked
Combine
butter and dry ingredients-mix to a mealy texture beat in eggs, one at a time,
until dough comes together. Wrap in plastic and chill until firm. Rollout and
press onto the bottom and up the sides of tart pans. Combine remaining butter
and onions in a skillet, over a medium flame. Heat and stir for 6-8 minutes,
until very soft without browning. Remove from heat, cool. Combine eggs, sour
cream, and half & half-mix well. Season to taste with salt and a small amount of
white pepper. Arrange onion mixture into tart pans. Pour egg mixture over the
onions. Bake at 375 degrees F for 30-35 minutes, until set. Remove from oven and
allow to rest for 15-30 minutes before cutting. Garnish with sun- dried tomatoes
and smoked mozzarella cheese. Serve warm or at room temperature. Yields: 8
servings
This article was originally published at Suite101.com: http://www.suite101.com/article.cfm/15184/105577
Jennifer A. Wickes is the Food and Drink Dean at Suite University, the Food and
Drink Community Manager at Suite101, as well as a freelance food writer and
cookbook reviewer. She has written 5 eBooks, and has had several articles in
printed publications, such as Cooking Pleasures magazine, Cook's Country, The
Gooseberry Patch, Light and Tasty magazine, Ernest and Julio Gallo's Turning
Leaf Wine pamphlet, as well as in the future book "Summer: A Spiritual Journey"
by Gary Schmidt. http://www.suite101.com/profile.cfm/CulinaryJen