Onions are rich in flavor, long-lasting, and versatile. They can be used as a seasoning or as a main dish, making them a staple 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 to know about onions.
Onions with Wood Ear Mushrooms
Thicker flesh in spring and summer, spicier in autumn and winter
In the spring and summer, you can buy fresh onions. These have thinner outer skins, thicker flesh, more moisture, and a milder flavor. Onions sold during colder months are typically storage onions, which are more pungent, have thicker skins, and contain less moisture.
Store them in a dark place. When buying onions, choose ones that feel heavy in your hand, with dry, tight skin, no bruises, and no smell (onions release an odor when bruised or cut). Store purchased onions in a cool, dry, dark, and well-ventilated place. Never store onions in a plastic bag—this will cause even a long-lasting onion to spoil quickly.
Purple onions are spicy, white onions are sweet
The common types of onions are purple and white. White onions have tender flesh, high moisture content, and a sweet taste. When cooked for a long time, they develop a golden color and rich sweetness, making them suitable for eating fresh, baking, or stewing. Purple onions have reddish flesh and a strong pungent flavor, making them ideal for stir-frying or in salads. Purple onions are also more nutritious.
Sear them a bit for a richer flavor
Onions bring a rich, primarily sweet flavor and a beautiful caramel color to dishes. The key to achieving this is slow cooking. The method is: heat a little oil in a pan, add chopped onions, and cook over low heat to allow them to slowly and fully release their sugars. Stir occasionally to prevent sticking, and cover the pan to retain heat and moisture.
Raw onions provide a cooling sensation
Raw onions have a strong flavor, but it's these compounds that give them excellent health benefits, such as anti-cancer properties. To get the most health benefits from onions, eating them raw or in a salad is best. When eating rich, fatty foods like beef or mutton, pairing them with raw onions can cut through the richness and provide a refreshing, minty sensation.
Cold Onion Salad
Salad can eliminate "onion breath"
The sulfur compounds in onions are beneficial for health, but they have an annoying side effect—they can 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 these sulfur compounds and eliminate the bad breath.
When to use onion powder. Besides pepper and ginger powder, onion powder has also appeared on supermarket shelves. However, its uses are limited—it lacks the rich flavor and sweetness of fresh onions. It can be used when you don't want to use fresh onions, such as for breading, making a dipping sauce, or baking cookies.
How to cut onions without crying
As soon as an onion is cut, its sulfur compounds react, causing tears. Here's a simple trick: chill the onion in the refrigerator for 10-15 minutes before cutting. Also, the sharper the knife you use, the less likely you are to cry. Additionally, cut the root last, as it has the highest concentration of sulfur compounds.
Scallion and Egg Pancake
Onions also have these relatives
Scallions (Green Onions): Many chefs only use the white and light green parts. They are less pungent than onions and have a milder flavor when cooked. Chives: A small amount added to omelets or soups can provide a hint of onion flavor and a fresh aroma. Garlic: Has less moisture and more sugar than onions. They share similarities with onions in terms of flavor and health benefits.