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ONION COOKING LESSON
The amazing onion provides layers of flavor, color, and texture to a wide variety of dishes and cuisines. But, their appeal goes beyond flavor when you consider their role in history and our health.
Flavors and Knowledge
Mar 23

{Image Attribution via Get Savoury}

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“Banish (the onion) from the kitchen, and the pleasure flies with it. Its presence lends color and enchantment to the most modest dish; its absence reduces the rarest delicacy to hopeless insipidity and dinner to despair.” {1}

– Elizabeth Robbins Pennell

Onions are a staple vegetable used in many different cuisines around the world. They come in various shapes, sizes, and colors, and each type of onion has a unique flavor and culinary uses. There are less than 1,000 onion farmers in the US. A single serving has only 45 calories. There are 125,000 acres of cultivated onion in the country. Sulfuric compounds bring tears to your eyes. Each American consumes 20 pounds of onion per year. According to an old English Rhyme, the thickness of an onion skin can help predict what?
The severity of the winter. Thin skins mean a mild winter is coming, while thick skins indicate a rough winter ahead.

Italy Food Tours 23-24

Here are some of the most common onion varieties:

1.    Yellow onions: Yellow onions are the most common type of onion and are often used as a cooking onion due to their strong flavor and intense aroma. They have thick, papery skin and a white, fleshy interior that becomes yellow when cooked. They are versatile and can be used in various dishes, such as soups, stews, and sautés.

2.    Red onions: Red onions have a mild, sweet flavor and a distinctive, deep purple skin. They are often used raw in salads or as a garnish on sandwiches or tacos. They can also be used in cooked dishes, but their color tends to fade when heated.

3.    White onions: White onions have a milder flavor than yellow onions and are often used in Mexican and Southwestern cuisine. They have thin skin and a white, fleshy interior that is sweeter than yellow onions. They are great for use in salsas and guacamole and can be grilled or roasted.

4.    Shallots: Small, oblong onions with a milder, more delicate flavor than others. They have thin, papery skin and pinkish-white flesh. They are often used in French cooking and are a vital ingredient in sauces and dressings.

5.    Vidalia onions: Vidalia onions are a type of sweet onion that is grown exclusively in Georgia. They have a very mild, sweet flavor and light golden skin. They are often used raw in salads or as a topping for sandwiches and burgers.

6.    Spring onions: Spring onions are also known as scallions and are young onions that have not yet developed a bulb. They have a mild, slightly sweet flavor and a green, hollow stem. They are often used in Asian cuisine and can be used raw or cooked.

Each type of onion has unique flavor and culinary uses, so choosing a suitable variety for your dish is essential. Whether you’re sautéing onions for a soup, grilling them for a burger, or slicing them for a salad, an onion variety is perfect.

Lastly, the most asked question: How do I stop crying when slicing onions?

To cut down on the crying, chill the onion and cut it into the root end of the onion last. The process will considerably impact the release of sulfuric compounds.

Salisbury Steak with mushroom and caramelized onion gravy recipe from Madalina

© 2023 Chef Walters Cooking School

 

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