Everything You Need to Know About Onions
By Mandy Major
Pickled into a bright pink Mexican garnish; simmered until soft for French-style soup; minced and folded into a doughy Indian kulcha-whatever the preparation, onions are one of the most beloved cooking staples around the world. In America, we can't seem to get enough of them: According to the National Onion Association, they're our country's third largest fresh vegetable crop, with individuals consuming around 20 pounds per year.
Varieties
Like its bulb brethren (including garlic, chives and shallots), onions are used to impart flavor and texture in an array of savory dishes-sharp and crisp when raw; aromatic and soft when cooked. They vary in size, shape, color and potency. The most common is the yellow onion, which accounts for 88 percent of America's crop. Outfitted with a darker, heavier skin than others, they are ideal for roasting or caramelizing and using in soups and stews. (They also have the highest sulfur content, so be prepared for tears when slicing!) Red onions make up 7 percent of U.S. crops and can easily be spotted because of their purplish-red skin. Lighter and a bit sweeter than the others, they're a great option for serving raw or grilled, on dishes like burgers, pizzas and tacos. White onions make up the last 5 percent; these tend to be the largest of the onions, with thin papery skin and a strong flavor, making them common in Mexican dishes and ideal for sautéing and roasting, which mellows their robustness.
Availability
Although onions are available year-round, they do vary based on the season: Spring and summer onions (also known as sweet onions) are available March through August and are more delicate, mild and thin-skinned. Fall and winter onions (also known as storage onions) are in season August through April, and have darker, thicker skin and more intense flavor.
Selection
Mike Martin, president of Texas-based Rio Queen Citrus, a produce shipping company, says the most important factor when shopping for an onion is firmness. It should be firm all around, particularly near the neck, where the green top used to be. Any softness is a sign of rot. "Decay will start in the center and work its way up and out," he says. Black mold on the outer skin is also something to avoid, though small surface patches of discoloration are OK. "Onions have quite a bit of sugar in them, but they also have lots of acid; some varieties have a lower acid content, so sometimes, if there's been moisture [exposure], some mold will start growing under that first layer of papery skin," Martin says. "But it doesn't necessarily hurt the onion."
Find out when to opt for organic or conventionally grown produce.
Storage
Properly stored and left intact, onions can last up to six weeks. Keep them in a cool, dark place that has little moisture. Another trick: place the onions in pantyhose, tying a knot in between each one-even better if you can hang them up, so no moisture can accumulate underneath them. "Onions need air," Martin says. "The pantyhose separate them from each other so that air can circulate and keep them dry."
If you need to store part of a cut-up onion, slice or dice the leftovers and place them in a plastic container or zip-top bag and store in the fridge. They'll typically keep for about a week. Onions can also be frozen, however freezing changes the texture, so it's best to use them only when cooked in a recipe. To freeze, chop and place them in a single layer on a cookie sheet. Once frozen, remove and place in a sealable freezer bag or plastic container.
Preparation Tips
Keeping those bitter tears at bay while you chop is a common concern for home cooks. While some onions are naturally more potent than others (yellow storage onions the most; sweet onions the least), there are some things that can help. Kim Reddin, director of public and industry relations for the National Onion Association, recommends using a sharp, straight-edge knife. "A sharp knife will cause less damage to the onion tissue, thus releasing less of the compound [sulfuric acid] that causes our eyes to water," she says. "Also make concise cuts. The more cuts you make, the more compounds you will release into the air." Reddin adds that, when possible, the root-end should be cut last. "The highest concentration of sulfuric compounds are concentrated near the root," she says. Chilling the onion for 30 minutes in the fridge can also help reduce tearing.
Original article appeared on WomansDay.com
Related articles on WomansDay.com:
