Onions have a rich flavor and are durable and long-lasting. They are versatile in preparation, serving as both a seasoning and a main dish. Therefore, onions are a common vegetable found in every household. However, eating a lot of onions doesn't mean you know how to eat them properly. Recently, the American magazine *Cooking Light* published nine essential things you should know about onions.
Onions are thicker in spring and summer, and spicier in autumn and winter. In the spring and summer, we can buy fresh onions. These onions have thinner outer skins, thicker flesh, more moisture, and a milder pungency. Onions available in colder months are mostly stored onions. They have a more intense spiciness, thicker skins, and less moisture.
Store them in a dark place. When buying onions, choose ones that feel heavy in your hand, with a dry, tight skin, no bruises, and no smell (because onions release an odor when bruised or cut). Store bought onions in a cool, dry, dark, and well-ventilated place. Never store onions in a plastic bag—this will cause the durable onions to spoil quickly.
Purple onions are spicy, white onions are sweet. Common onions are divided into purple and white varieties. White onions have tender flesh, high moisture and sweetness, and turn a golden color with a rich sweetness after long cooking, making them more suitable for eating raw, baking, or stewing. Purple onions have slightly reddish flesh, a strong spicy flavor, and are suitable for stir-frying or in raw salads. Purple onions are more nutritious.
Cook them a little longer for a richer flavor. Onions bring a predominantly sweet, rich flavor and a beautiful caramel color to dishes. To achieve this effect, slow heating is the key secret. The method is: pour a little oil into the pan, add the chopped onions, and heat over low flame to allow the onions to slowly and fully release their sugars. Occasional stirring prevents sticking, and covering the pot retains heat and moisture.
Spicy Stir-fried Squid with Onions
Raw onions provide a cooling sensation. Raw onions have a pungent taste, but these very compounds have excellent health benefits, such as anti-cancer properties. To get more health benefits from onions, eating them raw or in a salad is the best method. When eating rich and greasy foods like beef or mutton, pairing them with raw onions can cut through the richness and bring a refreshing minty sensation.
Onion and Wood Ear Salad
A salad can eliminate "onion breath." The sulfur compounds in onions are beneficial health components, but they have an annoying side effect—they cause persistent "onion breath." Brushing your teeth may not be effective in this case. Try a salad instead. The enzymes in raw fruits and vegetables can neutralize the sulfur compounds and eliminate bad breath.
Scallion and Pork Floss Cheese Bread
When to use onion powder. Besides pepper powder and ginger powder, onion powder has also appeared on supermarket shelves. However, the use of this onion powder is very limited—it doesn't have the rich flavor and sweetness of fresh onions. But it can be used when you don't want to use fresh onions, such as for batters, dipping sauces, or baking cookies.
How to cut onions without crying. As soon as an onion is cut, the sulfur compounds inside react, causing people to tear up. Here's a simple method: chill the onion in the refrigerator for 10-15 minutes before cutting. Also, the sharper the knife you use, the less likely it is to make you cry. Additionally, cut the root last, as it has the highest concentration of sulfur compounds.
Onions also have these relatives. Scallions: Many chefs only use the white and light green parts of scallions. Their flavor is milder than onions and becomes more tender after cooking. Chives: Adding a little to omelets or soups provides a hint of onion flavor and a fresh aroma. Garlic: Garlic has lower moisture and higher sugar content than onions. They share similarities with onions in terms of flavor and health benefits.