Onions
ONIONS
Allium cepa
“A humble vegetable, but a very important one – almost every meal begins with the peeling of an onion”
Riverford A-Z Veg.
The common onion is the most widely cultivated species of the genus Allium. Close relatives include: garlic, scallion, shalot, leek, chives, Chinese onion and Walking onions (also known as Egyptian Tree onions).
Interesting facts:
They’re ancient:
Onions have been a part of the human diet for more than 7,000 years. Archeologists have discovered traces of onions dating back to 5000 B.C., found alongside stones from figs and dates in settlements from the Bronze Age. Ancient Egyptians worshipped onions, believing their spherical shape and concentric circles within symbolized eternity.
They’re useful:
In the Middle Ages, onions were an acceptable form of currency, and was used to pay for rent, goods and services — and even as gifts! And apparently sliced onion can sooth insect bites and burns on the skin. In addition, when combined with crushed aspirin and little water, slices of onion are also used as a folk treatment to cure warts.
Why the way you cut them matters to the flavour:
Cutting an onion from pole to pole rather than along the equator influences flavour. Specifically, cutting an onion from pole to pole will result in a less pungent taste/odour and more mild and sweet flavour. That’s because cutting an onion releases flavour compounds, and how you slice—with or against the grain—releases more or fewer compounds.
Also the choping style itself depends on which dish you’re cutting them for:
There is some good advice on this link – How to cut an onion 🌰
I’ve had a little less time for research today (or the late nights researching are catching up on me!). I may add some more information later in the month.
Recipe
I made Delia Smith’s French Onion Soup with my pile from the fridge, and with more of the huge Christmas Lancashire cheese on the crouton.
It was pretty good and sweet with the long sticky caramalisation (and the cheese with it was excellent combination) but perhaps too much stock (or was it the wine) and perhaps a longer (or stronger) reduction needed.
Sources:
https://www.foodnetwork.ca/fun-with-food/photos/cool-facts-about-onions/
https://www.riverford.co.uk/a-to-z-of-veg/onions
https://www.tastingtable.com/cook/national/how-to-cut-onion-flavor
Relishing Life - Eating Well 