Variations

Variations in onions' preparation can change their impact on any dish. Take, for example, a hamburger with onions. Diced onion can be added to the raw hamburger mixture for a sharper flavour. Using a yellow storage onion rather than a white will result in a milder flavour. Using a sweet onion will vary this even further. Or you could change the end flavour by simply sauteeing onion rings in some extra virgin olive oil until soft; Just layer them on top of the hamburger and voila you have a different taste. As you can see, the possibilities are varied and numerous.

Preparation tips

Onions are so simple and versatile that anyone would know how to handle them. Still these tips might be of help:

Prepare onions right before cooking. Their flavour and consistency will deteriorate over time.

Refrigerating onions for 30 minutes or 10 minutes in the freezer before preparation prevents watering eyes.

Be sure to use very sharp, high-carbon stainless-steel knives when
handling onions. Pure carbon steel will tend to discolour the onions.

To get the onion smell off your hands, rub with lemon juice or
vinegar.

To freshen onion breath, chew a little parsley or a coffee bean.

Slicing, Dicing and Chopping: Cut a small slice from the top of the onion and peel the skin off towards the root. For rings cut the onion into slices and separate into rings. To chop the onion, cut it in half lengthways. Place one half cut side down on a chopping board and make four cuts towards the root but not through it, both horizontally and vertically. Then slice the onion and it will fall into dice size pieces.

Types of onions

There are many varieties of onions; those varying in size, those varying in colour and those varying in flavour. Always choose onions that are free of cuts and bruises. They should be firm and reasonably free of blemishes.

Globe onions are the most common onions available on the market. They are a product of England, Spain and Holland.
Spanish onions have a more delicate flavour and are larger in size. These red-skinned onions are used for frying and/or served raw as a garnish to salads.

Italian onions are oval and slightly smaller in size than globe onions. They have a mild but sweet taste. When raw they are red in colour and turn whitepon heating.

Pickling onions are very small button-like onions which are ideal for pickling. They are used in winter recipes whole in stews and casseroles.

Silverskin onions have a silver skin but a white flesh. Although small and perfect for pickling, silverskins are more commonly used as cocktail onions and added to drinks.

Spring onions are usually eaten raw. They are long and thin and are sold together with their stalks and roots. They are an indispensable ingredient in Chinese food preparations where they impart a mild flavour. Spring onions are also used as garnishes in many savoury dishes.

Storage

There is no successful way to preserve fresh onions, such as spring onions for more than a few days. However, all other onions can be kept for weeks, or even months, in a cool, dry well-ventilated place, without loss of vitamins or minerals. Don't store them in a sack though; separating onions by storing them in a single layer will ensure a longer storage life. Avoid direct sunlight as it can cause green spots.

Health benefits

Onions is a rich in antioxidants, sulphur compounds, and other substances thought to promote health. All members of the onion family offer some protection against heart disease. Research shows that oils in onions help protect us from heart disease. It helps maintain LDL (bad cholesterol) low in the blood stream while increasing HDL (good cholesterol.

They are also a good source of fibre and rich in vitamin A, C and folic acid. Chief among onion's health-giving ingredients is a plant pigment called quercetin that is an antioxidant. Foods rich in antioxidants are believed to slow aging, fight cataracts, and possibly lower the risk of many types of cancer.

In addition, quercetin may help relieve asthma, bug bites, eczema, and hay fever by blocking allergic and inflammatory responses in the airways and other areas. It may likewise be beneficial against inflammatory joint conditions, such as rheumatoid arthritis and gout.

Researchers have also found that onions have a mild blood-thinning effect which may help prevent the formation of blood clots, a major cause of heart attack and stroke.

For general health benefits, nutritionists recommend eating at least two onions a week.

The ancient Egyptians used onions as an accompaniment not to a dish, but to a dead Pharaoh. They believed in their healing powers, although they got the time wrong, as they should be consumed before not after dying!

So if the Pharaohs already knew about the health benefits of onions, why shouldn't you take heed of their advice and load your dishes with loads of onions!