ONIONS

If there is one ingredient that good cooks worldwide cannot do without, it's the onion.   No one knows exactly how far back the onion was cultivated but there is evidence that the onion has been cultivated for 5000 years or more.  Onions may be one of the earliest cultivated crops because they were less perishable than other foods of the time, they were transportable and they were easy to grow and could be grown in a variety of soils and climates.   I can't think of a cuisine that doesn't use onion as an ingredient -- this accounts for the fact that more than 135 countries grow onions and that worldwide, onion production is an incredible 66 billion pounds a year.  In the United States alone, about 1,200 growers produce approximately 5.5 billion pounds of onions each year. 

Spring/Summer Fresh Onions

These fresh onions are available in yellow red and white throughout their season, March through August.  Fresh onions can be identified by their thin, light-colored skin. They are typically sweeter and milder than storage onions, because they have a higher water content. This higher water content also makes them more susceptible to bruising.

Fall/Winter Storage Onions

These storage onions are available August through April. Also available in yellow, red and white, storage onions have multiple layers of thick, dark, papery skin. Storage onions have an intense flavor.

Nutritional Values

The "5 a Day For Better Health" program supported by the National Cancer Institute and based on USDA Dietary Guidelines, is designed to increase our consumption of fruits and vegetables to at least 5 servings each day.  A higher intake of fruits and vegetables have been associated with a variety of health benefits according to the USDA.  

Onions contain a variety of naturally occurring chemicals that have been linked to lowering blood pressure and cholesterol levels. In addition, onions are low in sodium, add dietary fiber, and provide a source of vitamin C and potassium.

Nutrition per 1 large onion (about 5.3 ounces)

Calories:  60
Protein: 1.74 gm
Carbohydrates: 12.95 gm
Potassium: 235.5 gm
Vitamin C: 9.6 mg
Calcium: 30 mg

ONION TRIVIA

What compound in onions brings tears to your eyes?

    Sulfuric compounds. To cut down on the tears, chill the onion and cut into the root end of the onion last.

How many pounds of fresh and storage type onions does the average American eat per year?

    18.6 pounds

What country boasts the highest per capita consumption of onions?

    Turkey, with 80.7 pounds of onions consumed per person each year.

What cocktail is traditionally garnished with a pearl onion?

    The Gibson -- a gin martini.

According to the Guinness Book of World Records, how much did the largest onion weigh?

    10 pounds, 14 ounces. It was grown by V. Throup of Silsden, England

Roasted Onions w/Porcini Mushrooms and Herbs

 1. Heat oven to 375 F.  

2.  Place onions in a large bowl, cover with boiling water and let stand for 10 minutes. Drain into a colander and when onions are cool enough to handle, peel and return to the empty bowl.

 3. Add melted butter, fresh lemon thyme, rosemary and dried marjoram to onions and toss well. Season with salt and pepper. Transfer onions to a shallow roasting pan and arrange them in a single layer. Put pan in over and roast, stirring occasionally, until onions begin to soften and turn brown (approximately 30 minutes).

 4. While onions are roasting, soak dried porcini mushrooms in 12 cups very hot water for 30 minutes. Remove mushrooms with a slotted spoon and chop coarsely. Strain liquid through a sieve lined with cheesecloth (or a piece of paper towel) to remove any grit. Remove roasting pan from over; pour about 1 cup of the strained mushroom liquid over the onions and stir in the chopped mushrooms.  Return pan to oven and continue roasting, stirring occasionally, until liquid is reduced and onions are soft and brown, for an additional 30 minutes.

 Yield: 8 servings

 Note:  This mixture is delicious served with grilled or roasted meats such as beef,  lamb or poultry.

*Cipollini look and taste like small onions which is why they are also called wild onions, but they are actually the bittersweet bulbs of the grape hyacinth .  Cipollini are becoming more and more available in specialty food stores. They are mostly available in the fall and winter months.

French Onion Soup

1. Heat butter and oil over medium high heat n a large heavy skillet until bubbly but not browned. Add onions and sprinkle with sugar, stirring to prevent burning. Reduce heat and cook onions, stirring occasionally, until very tender and a deep golden brown, about 30 minutes.
2. Carefully stir in 1 ¾ cups beef stock, scraping up the browned bits from the pan. Transfer to a 3 quart saucepan. Add remaining stock, water, bay leaves and peppercorns; bring to a boil. Reduce heat and simmer 30 minutes. Add cognac and simmer 5 minutes more. Remove bay leaves and peppercorns and discard.
3. Heat broiler. Toast bread lightly on both sides. Combine cheeses in a medium bowl. Divide soup and onions evenly among six 1 ½ cup oven-proof bowls. Float one slice of toast on top of each bowl. Sprinkle tops with cheese, completely covering toast, and immediately place under broiler. (note, if allowed to sit, the cheese and bread will sink to the bottom) Broil until cheese is melted and a deep golden brown, about 2 minutes.

 Yield: 6 servings

 Recipe source:  Ladies’ Home Journal Books, 1994

_{Copyright © 2006 Ann Hall Every, CCP}