Onions: benefits and facts about the most versatile vegetable in the kitchen
The onion: some people like it cooked and some prefer it raw, some blond and some red, but in any case it is the main protagonist in kitchens all over the world.
It has an unmistakable taste and scent that add that 'extra' to dishes and even if it sometimes makes us cry, we always forgive it... because it's too good!
In short, if there's onion in the dish, you can feel it. But let's get to know it better 👇
The Onion - identity card 🪪
The onion is a spherically shaped edible bulb, formed by many thin layers on top of each other. It is no coincidence that the saying 'the head is like a veil of onion' exists!
Its origins are very ancient and seem to date back over 5,000 years in Mesopotamia, from where its cultivation spread throughout the world: Egyptians, Greeks, Romans appreciated not only its taste but above all its beneficial virtues.
Today, it is one of the most widely grown and cultivated vegetables in the world.
But what is so 'precious' about this onion? Let's see.
Complex carbohydrates such as starch, fibre and natural sugars that are a source of energy Dietary fibres that support digestion and promote satiety.
Dietary fibres that support digestion and promote satiety
High water content that contributes to hydration and juicy texture Vitamins in particular C, B6, B1 and folate that have strong antioxidant power and support the immune system and metabolism.
Minerals such as potassium, calcium, magnesium and phosphorus that contribute to cardiovascular and bone healt
Sulphur compounds responsible for the aroma and with antioxidant and anti-inflammatory properties
Flavonoids in particular quercetin, powerful antioxidants that combat stress and reduce inflammation.
The 5 benefits of onions
All these nutrients make the onion a true concentrate of beneficial properties for our body. Among the many benefits, there are five worthy of note:
1.the high antioxidant content effectively combats oxidative stress and inflammation, protecting cells from free radical damage and reducing the risk of developing chronic diseases
2. the onion's anti-inflammatory properties help fight chronic inflammation, which is a risk factor for cardiovascular disease, diabetes and some forms of cancer
3. the onion is a valuable ally for heart health: its antioxidants help reduce the oxidation of LDL (the 'bad') cholesterol, improving the overall lipid profile. In addition, certain compounds in the vegetable help reduce blood pressure and optimise vascular function.
4. its active compounds prove effective against various bacterial strains, including those responsible for respiratory and digestive infections
5. the presence of vitamin C is crucial in strengthening the body's natural defences and promoting an optimal immune response.
To every dish its onion 🧅
It's lunchtime. Today you really feel like preparing a nice, sophisticated dish, maybe a saffron risotto. You prepare all the ingredients and realise that all you have in the cupboard is red onion.
Yeah, what the heck... One onion is as good as another. But no!
You should know that choosing the right onion variety can make all the difference in the final result of your recipe because each type has specific characteristics that are best suited to certain preparations.
That is why you should take a moment to read this short article explaining which onion to choose for your recipes, to avoid any 'culinary mishaps' (which we will tell you about later...).
Trust us, you'll thank us!
White onion With a delicate, sweet flavour, white flesh that does not stain, it melts easily when cooked.
When to use it: perfect for stir-fries, broths and preparations where a neutral base is needed without altering the colour of the dish.
Ideal dishes: white risottos, light sauces, plain fish, delicate sauces, soups.
Golden onion (yellow)
With a balanced flavour between sweet and spicy, excellent cooking performance, caramelises well.
When to use it: the most versatile in cooking, suitable for practically everything.
Ideal dishes: sauces, roasts, stews, omelettes, pizza, focaccia, caponata.
Red onion
With a sweeter taste than the others when raw, lively colour, loses colour intensity when cooked.
When to use it: ideal raw for its scenic appearance and intense but not overly spicy flavour.
Ideal dishes: salads, bruschetta, sandwiches, tartare, marinades, pickles, burgers.
Tropea onion
Very sweet, not very spicy, characteristic elongated shape.
When to use it: raw in salads or cooked in preparations where you want to enhance the sweetness.
Ideal dishes: summer salads, focaccia, sweet preserves, savoury jams.
Shallot
Aromatically flavoured and finer than other onions.
When to use it: to add flavour without overpowering.
Ideal dishes: sauces, vinaigrettes, gourmet dishes, flavoured butter, risottos.
Giarratana onion
Very large in size, delicate and sweet in flavour.
When to use it: for preparations requiring large pieces or to be stuffed.
Ideal dishes: stuffed onions, grilled, baked, stewed whole.
Practical tips for choosing the right onion
For frying and sautéing: prefer golden or white onions as they have less sugar and do not burn easily.
For caramelising: golden onions are perfect due to their balanced sugar content.
For marinating: red or Tropea onions, which keep their crispness and sweetness even after hours of resting.
For long cooking times: all varieties are fine, but golden offers the best value for money.
For a bit of a laugh 👚
The 'shocking pink' risotto
You have guests for lunch and decide to impress them with an elegant risotto with porcini mushrooms. You use red onion for the sauté and... surprise! Your risotto turns a bright pink, more reminiscent of a beetroot smoothie than a gourmet dish.
Remember: For delicate risottos, always white or golden onions. Red is only good if you want a special colour effect.
😭 The 'tearjerker' salad
In summer, there is nothing fresher than a tomato and mozzarella salad for a light lunch. You use thick-cut raw golden onions and start tearing and coughing after the first bite. The salad is inedible.
Remember: For dishes requiring raw onion, prefer red or Tropea onion, always finely chopped and softened in ice water.
How to store onions to make them last longer
You've been given a nice crate of fresh onions... That's lucky! Now, however, be careful how you store them, otherwise you risk finding some nice surprises in the cupboard.
You may not know that proper storage of onions can extend their shelf life by up to several months, so if you want to save money and avoid waste, read on.
If the onion is whole and unpeeled, store it at room temperature in a cool, dry and ventilated place in the house (cellar, pantry, garage), preferably in wooden crates, jute bags or onion nets.
If the onion is peeled or cut, you have two alternatives (refrigerator or freezer). Whole you can store it in the fridge wrapped in cling film or in an airtight container; it lasts 7-10 days. Cut, you can store it in an airtight container in the vegetable drawer; it lasts 3-5 days. Trick: put a slice of bread in the container to absorb excess moisture
If you decide to freeze cleaned onions, peel them, cut them into pieces and put them in freezer bags; they will last up to 12 months. Remember, however, that the texture changes and you can only use it for sautéing and cooking (but not for raw use).
The basic rules for storing onions:
- Never in plastic bags (they encourage mould and sprouting)
- Away from potatoes (they accelerate mutual sprouting)
- Check periodically and remove those that start to sprout
- Do not pile up: they must 'breathe
Traditional braiding method Braid
the onions still with the dry leaves and hang them in a ventilated place. This is a scenic and functional method that makes it easy to check the state of preservation.
No more tears when slicing onions
Have you ever wondered why we cry when we slice onions? The answer lies in chemistry, but we will try to explain it in a simple way.
When we slice the onion, we break its cells, releasing an enzyme called alliinase that reacts with the sulphur compounds in the vegetable.
This chemical reaction produces an irritating gas that diffuses in the air and reaches our eyes.
When the gas comes into contact with the tear film of the eye, it turns into dilute sulphuric acid, which irritates the ocular surface. Our body reacts immediately by producing tears in abundance to dilute and wash away this irritant, thus protecting the eyes from damage.
The most effective methods against cutting tears:
- Put the onion in the refrigerator for 30-60 minutes before cutting it: the cold slows down the chemical reaction that produces the irritant gases. Putting the knife in the freezer for 10 minutes also helps.
- Cut under water. Soak the onion and knife in a bowl of water while cutting. The water captures the gases before they reach your eyes.
Leave the root intact. Never cut off the root part until the end Reason: That is where most of the irritating compounds are concentrated.
What to know in an emergency: post-cutting remedies
If the rush to cook got the best of you and you just didn't think to put the onion in the fridge, don't despair! There are tips that are best learned when it is too late and you have already started to cry.
Try one of these remedies:
- Rinse your eyes with cold water
- Step outside in the fresh air for a few seconds
- Chew fresh parsley to neutralise the smell in your mouth
The clever tip: remove the onion smell from your hands
While it is true that onions are good and tasty, there is one fact that cannot be overlooked: the strong smell that remains on your hands after slicing. Fortunately, there are always the dear old grandmother's remedies that help us find solutions for these little household inconveniences!
1. Stainless steel: rub your hands on a stainless steel object (such as a spoon, an unsharpened knife or the steel sink) under cold water for 30-60 seconds.
2. Lemon juice: rub your hands with half a lemon or lemon juice. Leave for a minute and then rinse. Caution: may irritate if you have cuts or sensitive skin.
3. Baking soda and water: make a paste of baking soda and water and massage it into your hands. Leave for a couple of minutes, then rinse.
4. Coffee grounds: use some used coffee grounds to scrub your hands. It removes the smell and also acts as a scrub.
5. White or apple vinegar: rub a little vinegar on your hands, then rinse with soap and water. It neutralises odour compounds.
Onion: curiosities from the past
- In various peasant cultures, the onion was used to predict the weather: it was sliced, salted and left out in the open. The amount of moisture collected indicated how much it would rain.
- An ancient belief says that if you dream of an onion, you are 'peeling' a hidden truth
- It is said that Roman gladiators massaged themselves with onion juice to strengthen muscles or reduce pain after fights.
- Ancient theatre actors used to rub an onion near their eyes to cry on command during dramatic scenes.