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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 you more 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
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
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
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
About The Author: This article was originally published at Suite101.com:
http://www.suite101.com/article.cfm/15184/105577
Jennifer A. Wickes - Copyright 2004
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
By pippiherrlein (Guest Post)
03/06/2005
More on onions from the blessed Allium family (which includes garlic!). Another way to reduce "onion tears" is to light a candle and place it in proximity to where onions are being cut. The flame will consume the sulfur, reducing the crying:) Of course, be careful when burning candles-fire safety and all that. Another tip: when I put onions in the crock pot, I lightly saute them first, as this helps them more incorporate into the dish rather than float to the top. For folks who want to saute onions without oil (as oil does break down and become rancid when frying food whether you can smell the rancidity or not) mince your onions. Heat up your skillet-a good seasoned cast iron skillet or no-stick pan is best. Toss your diced onions in and stir attentively so they don't stick. They will actually carmelize and brown nicely. I add water AFTER they have browned some, if needed. It is a learned skill to cook without oil, but it can be done!!
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