Onion
Cultivated for over 5000 years, the onion is one of
the oldest and most used vegetables in the world. It was introduced
in the New World by Christopher Colombus in 1493.
The onion is a vegetable composed of successive concentric
layers of leaves. These fleshy and juicy layers of skin are wrapped
in a last layer of paper-thin peel that changes colour when the
onion is dried. There are many different varieties of onions with
colours ranging from white to brown, to red, to purple.
In Quebec, the most plentiful are yellow onions which are the
strongest, Spanish onions which have a smooth sweet taste, white
onions which are mildest, and red onions which are both mild and
sweet. In peak season, there are also green onions or new onions
that are sold in bundles and differ from green shallots or
scallions because they have bigger bulbs. Both the bulbs and the
stalks of new onions are used.
There are also small white onions and pearl onions, which can be
white, brown or red; these are used to make marinades or cooked and
served as a condiment or accompaniment. They impart great flavour
to simmered dishes like beef Bourguignon.
- Serve onions raw or cooked.
- There are no limits to the uses of onions!
- Very strong raw onion can be sliced and dipped in boiling water for a few minutes to weaken their bite. They should quickly be rinsed under cold water to stop the cooking process.
- The onion is the main ingredient in the savoury Provençale tomato tart pissaladière as well as in onion pie and onion marmalade.
Is it humanly possible to cut an
onion without crying?
Although the phenomenon differs depending of the variety of
onion and the chef's sensitivity, it is difficult to recommend one
specific method. Here are few tips :
- Cut onion in two and dip in salted hot water.
- Cut onions in water.
- Stick a piece of bread at the end of your knife.
- Use a serrated knife or bread knife to cut the onion.
- Use a pizza cutter to cut the onion.
- Hold a wooden match between your teeth with the incandescent end towards the cutting surface.
- Cut the onion under the hood of your stove or near an open window.
- Light a candle near the cutting surface.
- Only breathe with your mouth while cutting the onion.
- Chew gum while cutting the onion.
- Place onion in freezer for ten minutes before cutting.
Different varieties of onions are available year-round in METRO supermarkets.
The onion contains potassium, vitamins C and B6 and folic acid. Its medicinal benefits include being diuretic, antiscorbutic (anti-scurvy), stimulant and expectorant.
The onion can be stored for up to two months in a cool, dark and dry area.