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Ingredient Profile: The Onion

Believe it or not, I actually hate onions indiscussed. But if you noticed, The top onion
my food. Whenever I detect the sharp andproducer in 2005, according to the UN Food
pungent flavor of an onion in my meal, Iand Agriculture Organization, was China,
cringe to myself a little and slowly pickfollowed by India, who was followed by the
through my food, trying to avoid the onionsUnited States. The third top onion producer,
at all costs. So why am I writing an articleAmericans harvested 3.3 million tons of
about them? Well as it turns out, I'm aloneonions in 2005. Celebrating the Onion
in my opinion on onions...and the rest of youIdaho-Eastern Oregon Onion Festival Why do
Americans and world-class citizens love theonions make us cry? You've probably noticed
bulby oddities. So who am I to deny you anthat when you cut up a raw onion, your eyes
onion education -we wouldn't want you cryingstart to tear. A common problem for every
over an onion, would we? Oh but you alreadyonion chopper, this happens because of the
have. So here's my guide to the onion. I hopeenzymes in an onion. Since the onion is being
you find it helpful as we'll go through somechopped, the cells are being broken -
of its history, some interesting facts, andallowing the enzymes to be released. The
of course - the best of the best onionenzymes in an onion are called allianases and
recipes. The National Onion Associationthey react to the sulfides in the
classifies onions into two categories: springonion-chopping environment to create a
summer fresh onions and the fall/wintersulfuric acid gas. This gas is immediately
storage variety. These fresher onions arecomposed and released into the air, therefore
available April through August while thereaching your eyes. Our eyes' nerve endings
dryer storage onions turn up more oftenare irritated by sulfuric acid, therefore
August through April. Both come in red, whiteinducing uncontrollable "crying." Cooks
and yellow forms, but the spring/summerThesauraus recommends chilling onions first
onions are said to be sweeter, moister, andto avoid tearing. "If you're prone to crying
milder. Therefore used in sweeter dishes, thewhile cutting onions, try chilling them
fall/winter kind is used for savory dishes.first, then peeling them under running water.
The most common onion is the yellow onion.Always cook onions over low or medium heat,
Not only is most of American onion productionsince they become bitter at high
(for more information on domestic oniontemperatures." Onion Recipes Worth Crying
production, click here) focused on yellowOver Onions turn up in all sorts of dishes,
onions, but their full flavor is suitable forfrom appetizers and soups even to desserts.
a wide range of cooking, most notable FrenchThey are one of the most widely used
Onion Soup. Red onions are used more often iningredient, not just across dishes but across
salads, and other fresh uses, or for grillingcultural cuisine. Here are some recipes worth
or broiling, according to the National Oniontrying out: Recipes that focus on onions:
Association. White onions show up quite a bitTandoori Onion Salad Onions Au Gratin
in Mexican cuisine and have a sweet flavorCaramelized Red Bell Peppers and Onions
when sauteed. Others argue All of theseFrench Onion Soup Brown-Braised Onions Baked
varieties range in size - from 1 inch to 4.5Onions Onion Tart (Pissaladiere) Onion Bhajis
inches in diameter. For a more specific guideIndian Pickled Onions Tomato and Onion Salad
to the different varieties of onionswith Tahini Dressing Onion Rings Recipes that
including vidalia, walla walla, and Texas,use onion as a supplement: Onion Meatball
click here. "Onions should be firm and heavySupper Braised Artichokes with Little Onions
for their size. Avoid onions that haveand Bacon Grilled Sirloin and Red Onions with
sprouted or that have an odor, or that haveBlue Cheese Butter Onion Chicken Breasts
green or moldy blemishes," says CooksCranberry Onion Pork Roast Grilled Bratwurst
Thesaurus, who offers up some helpful adviceand Onion Sandwiches Onion-Beef Fettucine
on purchasing and cooking onions. Another wayCorn and Onion Casserole Sources: National
to classify an onion is by its type: bulb,Onion Association Cooks Thesaurus UN Food and
multiplier (a derivation of the bulb onion)Agriculture Organization Hillary Marshak is a
or tree onions. The most common form is bulb,writer and editor for an up and coming
which includes the sweet onions like vidalia,recipe sharing Website.
and all the colored varieties we've just



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