Onion

Onion

Short Description

Onion, also known as, the bulb onion or common onion is a biennial plant, but is usually grown as an annual one. It is the most widely cultivated species of the genus Allium. The family name is Amaryllidaceae.

Onions are cultivated and used around the world. As a food item, they are usually served cooked, as a vegetable or part of a prepared savoury dish, but can also be eaten raw or used to make pickles or chutneys. They are pungent when chopped and contain certain chemical substances which irritate the eyes.

Translations

Language

Name

Pronunciation

English Onion ˈənyən
Hindi प्याज pyaaj
Tamil வெங்காயம் Veṅkāyam
Arabic بصلة basila
Spanish cebolla

 

Season:

Available year-round

How to select:

Dry onions are any common onion (yellow, white, or red) that does not require refrigeration. This distinguishes them from green onions, which will perish quickly when stored at room temperature.

Dry onions come in various shapes and colors, none of which is a reliable indicator of taste or strength. Choose firm dry onions with shiny, tissue-thin skins. “Necks” should be tight and dry. If they look too dry or discolored or have soft, wet spots, they aren’t fresh.

 

Dry bulb onions should be firm for their size and have little to no scent. Avoid bulbs with any cuts, bruises, or blemishes. Fresh-cut onions should be purchased before the expiration date.

How to store:

Cooking onions and sweet onions are better stored at room temperature, optimally in a single layer, in mesh bags in a dry, cool, dark, well-ventilated location. In this environment, cooking onions have a shelf life of three to four weeks and sweet onions one to two weeks.

Sweet onions can be stored refrigerated; they have a shelf life of around 1 month. Irrespective of type, any cut pieces of onion are best tightly wrapped, stored away from other produce, and used within two to three days.

 

Variances and uses

Yellow Onions                        

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Yellow Onions are full-flavored and are a reliable standby for cooking almost anything.Yellow onions turn a rich, dark brown when cooked and give French Onion Soup its tangy sweet flavor.

 

Red Onions

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 Red Onions, with their wonderful color, are a good choice for lots of fresh uses or for grilling, charbroiling, and roasting.

White Onions

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White Onions are often used in prepared salads, white sauces, and is the traditional onion for classic Mexican cuisine. They have a golden color and sweet flavor when sautéed.

 

Preparation Tips:
1. Cut onions as close to cooking or serving time as possible. Onion flavor deteriorates and its aroma intensifies over time.
2. High heat makes onions bitter. When sautéeing onions, always use low or medium heat.
3. Chopped or sliced onions can be refrigerated for up to 7 days in sealed containers.

 

 

 

 

 

 

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