Onion

Nutritional value per 100 g (3.5 oz) Raw Onions

 Description and History

The onion, known scientifically as Allium cepa, is, on the surface, a humble brown, white or red, paper-thin skinned bulb; yet, despite its plain looks, has an intense flavour and is a beloved part of the cuisine of almost every region of the world. The word onion comes from the Latin word unio for "single," or "one," because the onion plant produces a single bulb, unlike its cousin, the garlic, that produces many small bulbs. Onions range in size, colour and taste depending upon their variety. There are generally two types of large, globe-shaped onions, classified as spring/summer or storage onions.

Onions are native to Asia and the Middle East and have been cultivated for over five thousand years. Onions were highly regarded by the Egyptians. Christopher Columbus brought onions to the West Indies; their cultivation spread from there throughout the Western Hemisphere.

Uses

▸Usually chopped or sliced, in almost every type of food including cooked foods and fresh salads and as a spicy garnish

▸Rarely eaten on their own but usually act as accompaniment to the main course

▸Onions pickled in vinegar are eaten as a snack

Storage Tips

Bulb onions can be stored in a cool, dry place for several months. Once cut, onions should be stored in the refrigerator in an air-tight container to prevent their strong aroma from getting into other foods. Green onions or scallions should be wrapped in a moist paper towel or plastic bag and stored in the vegetable crisper drawer of the refrigerator.

Cooking Tips