39 free onion kitchen insights and benefits

Did you know that onions were formerly commonly accepted as a means of money transaction?

• During the Middle Ages, onions were considered a valid kind of currency, and they were used to pay for a variety of things, including rent, goods and services, and even as gifts for close friends and family.
• Our ancient ancestors were already enjoying the flavour of onions much before the practise of farming was ever developed. They were essential components of the nutrition of ancient people. Wild onions flourished in every region of the earth, and early humans often snacked on their delectable roots while they travelled from one place to another in search of meat.
• The onion had a significant role in the preparation of athletes for the arduous athletic competition that took place during the ancient Olympic games that were held in Greece. In the weeks preceding up to the Games, athletes would devour pounds of onions. In addition to this, in an attempt to get their muscles warmed up, they consumed onion juice and smeared onions all over their bodies.
• There are hundreds of different types of onion plants that have been identified around the globe, including both cultivated and wild onions. The colours yellow, white, red, sweet, and pearl are among the most often seen. In addition to onions, some of our other culinary favourites include chives, garlic, leeks, scallions, and shallots. Onions are members of the allium family. It is probable that some member of the onion family will play a significant role in whatever you are cooking, whether it be a stew or a sauce.

Onion nutrition values and health benefits

1. Onions are a good source of several different nutrients, the most notable of which are vitamin C, vitamin B6, folate, potassium, and manganese. Consuming onion will also provide you with a little amount of calcium, iron, magnesium, phosphorus, zinc, copper, selenium, and choline, in addition to providing you with other vitamins and minerals.
2. The calorie and fat content of onion is rather modest, and it also provides a good quantity of dietary fibre. In addition to this, it has a high concentration of beneficial vitamins, minerals, and phytochemicals, all of which contribute to its nutritious density and make it an excellent source of nutrition.
3. Allyl sulphides are potent chemicals found in onions, and they play an important role in the prevention of heart disease. Onion contains vitamin C, which functions as an antioxidant and is good for cardiovascular health. Quercetin, which is an onion flavonoid, lowers blood pressure and inflammation.
4. Additionally, the allyl sulphides that are found in onions give protection against cancer. They are in charge of regulating a number of different pathways that are related with the development of cancer. This involves putting a stop to the cell cycle, stopping cancer cells from migrating, and causing apoptosis.
5. One study published in 2021 included research that looked at onion’s influence on people. The vast majority of laboratory investigations on onion’s effects on weight have been conducted on animals. It was said that a number of studies have linked active chemicals found in onions to decreases in body weight.
6. It has been shown that extract from onion peel may boost the activity of the Hv1 channel, which is an essential component in the functioning of sperm. According to some studies, the benefits of onion peel are so potent, they could even inspire the creation of new treatments for infertility.
7. Inulin is a kind of soluble prebiotic fibre that onions possess. Inulin is known to foster the growth of beneficial bacteria in the digestive tract. In one piece of research, researchers investigated how taking inulin affected both mental function and mood. It was discovered that consuming inulin led to improvements in both short-term memory and recognition. The findings of this study imply that the inulin found in onions may be advantageous for cognitive function; nevertheless, more research is required.
8. Most people who experience allergy symptoms, such as asthma, a rash, or a runny nose, do so after touching onions rather than eating them. However, IgE-mediated anaphylaxis (as with a conventional food allergy) has been reported after eating cooked onions.
9. In certain people, touching or eating onions may trigger an allergic reaction, which might manifest either instantly or hours later. Consult your physician if you develop symptoms consistent with an onion allergy.
10. Cutting onions might cause eye irritation. An onion’s cells are shattered when they are chopped. Propanetriol S-oxide, a sulphur compound created when enzymes that had been separated in the beginning combine with sulfonic acids, drifts upwards, and causes irritation and tears to form in the eyes.
11. Bad breath is a common side effect of eating onions, particularly raw onions. When eaten, onions release sulphurous molecules into the circulation, which may then be exhaled via the pores in perspiration. As a result, after consuming onions, some individuals may feel and smell like they have.

100g of onion has 40 calories (167kj), 1.1g protein, 0.1g fat, and 9g carbs, including 1.7g fibre.

How to store onion and how to buy them

• Onions that are still whole have a shelf life of two to four weeks when stored at ambient temperature and more than three months when stored in the refrigerator. No matter where you choose to store them, onions absolutely need a location with enough ventilation to prevent mould growth.
• Onions that have been cut, sliced, or chopped can keep for four to seven days in the refrigerator. Ensure that they are hermetically packed in an airtight container or freezer bag to prevent them from becoming dry or absorbing any of the odours that may be present in the refrigerator.
• When it comes to the temperature should be cool (but not chilly), and the perfect location for this would be a pantry or a dark cabinet in the kitchen that is located away from the stove. Taking care of the second aspect requires you to make certain that the location is dry and that there are no nearby sources of moisture. Before putting the onions away for storage, be sure not to wash them. The same may be said for their cousins that are not quite as remote as chives and leeks.
• Make sure that the bag the onions are stored in has holes in it so that air can circulate freely around them. If it is a brown bag, you should pierce few holes in it and keep the top open. Alternately, you might move the vegetables to a dish or a container that does not have a cover. Because keeping onions in a plastic bag is not a viable choice, I recommend selecting one of the other available alternatives instead. Additionally, make an effort to avoid piling many layers of onions atop one another. In order to keep the onions nice and dry while they are being stored, there must be enough ventilation.
• After you have sliced or chopped the onions, you should put them in the refrigerator to keep them fresh. Place them inside of a freezer bag or another container that can seal air out. Because of this, the vegetables will not be able to pick up any moisture from their surrounding surroundings, they will not get dry, and their odour will be contained inside the container.
• You may extend the amount of time raw onions have to be used by putting them in the freezer.
  1. To begin, peel the onions and then cut or slice them, according on your own desire, the onions.
  2. To keep them from drying out, seal them in an airtight container or freezer bag, or gently wrap them in aluminium foil or plastic wrap and place them in a plastic bag.
  3. It is possible to keep onions in their raw state in the freezer for a period of up to eight months at a time.
  4. You may preserve onions that have been cooked in the freezer for up to a year at a time if you put them in a container that does not allow air to get in or use a freezer bag.
• Toss an onion if any of the following conditions apply:
  1. It is mushy, slimy, or soft. All of these are indications that the onion has lost water, and if it has reached this stage, it has lost all of its nutritional value. However, if there is just a little soft spot and the rest of it is good and firm, you may often peel away one or two layers to remove the soft region and utilise the remainder of the fruit.
  2. It has a rancid odour. Onions that have not been sliced have a very subtle aroma that might be described as somewhat earthy. If you find that the one you have has a pungent and acrid odour, then it is not fit for consumption. The same thing is true if the onion has a “funny” fragrance to it.
  3. It has significant parts that are mouldy or rotting. As is customary, it is acceptable to cut out with some margin a little portion that is brown, black, or otherwise ruined in appearance. However, if it is greater than that, there is little hope for the onion.
  4. There is a discoloration on the bulb. If, after peeling the bulb, you find that it has a significant amount of discoloration, there is a considerable possibility that it is not edible. In most cases, an onion that has lost its colour will also have an unpleasant odour.

Cooking techniques, secrets, and tips from the kitchen

1. The size, flavour, and colour of onions may vary greatly depending on the variety.
   • The most common kind of onion is the yellow onion, which has a skin that is a light golden colour, flesh that is greenish-white in colour, and a flavour that is somewhat pungent.
   • With its rich purple exterior and reddish-tinged meat, red onions provide a more refined and visually appealing alternative to the more common yellow onion.
   • Shallots are a subspecies of onion that are characterised by their little size and delicate flavour, both of which are essential components of French cuisine.
   • The immature onions known as spring onions are harvested before the bulb has completely grown. You can identify spring onions by the long green leaves that they have. Similar to red onions, they have a mild flavour and are often eaten raw in salads.
2. To prepare first, cut off the top of the onion while keeping the root intact.
   • Next, peel off the papery skin as well as any brown layers that are on the outside.
   • To prepare the onion for chopping, first cut it in half vertically from top to bottom.
   • Place the side that has been cut flat on the work surface, and then make a number of cuts in both the horizontal and vertical directions, taking care not to cut through the root.
   • Cut the onion while firmly grasping it and using your knife.
   • As you go forward, it should break up into smaller bits.
   • Keep chopping until you reach the root, which you can then throw away once you have reached it.
3. Caramelized onions are the result of a naturally astringent vegetable being slowly cooked in fat over low heat, which triggers the caramelization process and results in a deliciously soft and sweet end product with a significantly different texture and flavour from its raw form. Caramelization is the process by which onions are transformed from their raw form into their caramelised form. Onions that have been caramelised are a delicious addition to egg dishes like frittatas and omelettes, as well as to burgers and sandwiches.
4. In order to prepare roasted onions, sliced onions are first seasoned with salt and pepper, then coated in olive oil, and last roasted over a high heat until the edges turn golden brown. When roasting chicken, consider placing onions below the bird so that the onions can take in all of the flavour from the chicken.
5. If you want your onions to brown more rapidly and have a more robust flavour, you could think about sautéing them in a few tablespoons of butter for around ten minutes. This will also give them a deeper colour. They will have a more robust onion flavour as a result of this. When put over steaks or on sandwiches like the patty melt, they are a fantastic addition to the meal.
6. Traditional preparation of French onion soup calls for onions that have been caramelised, beef stock, bay leaves, and thyme as the essential components. To finish off the soup, melted Gruyere cheese that has been smeared over toasted bread is placed on top of the bowl.
7. The base of French onion dip is sour cream, and it is then seasoned with chopped onion, onion powder, and garlic powder. French onion dip is generally served with potato chips as an accompaniment. Consider caramelising the onions before adding them to the mixture for a flavour boost that will take your dip to the next level. Caramelizing the onions will elevate your dip from good to great.
8. The filling of an onion tart, which is similar to the filling of a quiche, consists of caramelised onions, eggs, cream, and cheese. A quiche filling is also an option. The assembly is then baked until the filling is puffed and golden brown. After the filling has been placed in the tart shell, the assembly is then baked.

History of onion from the beginning until today

• There is evidence that onions were cultivated in China at least 5,000 years ago, and they are also referenced in early Vedic texts from India. Records from ancient Egypt show that onions have been cultivated there since 3500 B.C. According to excavations, the Sumerians cultivated onions as early as 2500 B.C. According to ancient Sumerian writings from circa 2500 B.C., someone ploughed up the onion patch of the city governor.
• In the sixth century B.C., the onion was already being used as a diuretic with additional health benefits for the heart, eyes, and joints, as described in the ancient Indian medical text Charaka – Sanhita.
• Like Hippocrates, a Greek physician who flourished in the first century A.D. named Dioscorides touted the health benefits of onions in his writings. The Greeks used onions as a source of strength in the lead-up to the Olympic Games. Before games, athletes would eat pounds of onions, drink onion juice, and cover themselves with onion paste.
• Long expeditions were made to bring onions, a mainstay in Roman cuisine, to the provinces in England and Germany. Pliny the Elder, a sharp observer of Roman society, wrote about the onions and cabbages grown at Pompeii.
• Apicius, a Roman gourmet who is known for publishing one of the oldest cookbooks, is said to have made many allusions to onions in his works (which dates back to the eighth and ninth century A.D.).
• Beans, cabbage, and onions were the three most prominent vegetables in European cuisine by the Middle Ages. Onions were utilised to heal a wide range of conditions, from headaches and snakebites to hair loss, and were eaten by people of all socioeconomic backgrounds. As well as paying rent and buying wedding gifts, they were used for a variety of other transactions.
• The first Pilgrims brought onions with them on the Mayflower so they might spread them over the globe. But they found that wild onion strains have already spread over most of North America. Native American Indians used wild onion in a variety of ways, including as a spice, a vegetable, and a flavouring for other dishes.
• Chopped onions are a staple in many hearty, warming dishes and may even stand on their own as the main attraction, as in onion chutney, onion relish, or French onion soup. They may be cooked in a wide variety of ways, including baked, boiled, braised, grilled, fried, roasted, sautéed, and even raw in salads. After cooking, their layered structure makes it easy to hollow them out, allowing for convenient stuffing in dishes like Turkish sogan-dolma.
• Pickled onions in vinegar are popular as a snack food across the world and as a side dish at British and Commonwealth eateries such as pubs, fish and chip shops, and other eateries. Ploughman’s lunches often include them.