Skip, boiled, grilled, baked, pickled, roasted, steamed or even raw, as it is served. Onion, one of the basic ingredients in the kitchen world, and almost never lacking in our daily diet, he accompanied the man for more than 5,000 years providing the nutrients needed to live. It is said that the origin of the onion is located in Central Asia, where they are located now Iran and Pakistan. Touched American soil in the second voyage of Columbus, although there were other American wild species, but did not have the intense flavor and strength of the new European product.
The Allium Cepa is a bulb that grows under land, with the characteristic that adapts to various soils where it is grown, which is why there are plantations of onions in nearly everyone. There are over 300 varieties of onions, which changes its shape, color and
flavor intensity, being the most common in our environment, or English onion, either white, yellow or purple, the latter with a higher content sugar, plus onions, also known as green onion or scallion, characteristic not form a bulb and which also uses the stem.
also have leeks, similar to chives, with a stem plus width and thickness, owner of a more subtle flavor, shallots or shallots, with a faint purple color, smaller size and a garlic-like flavor
(the latter are more difficult to achieve, not to be characteristic of the area), so I could write whole pages mentioning the varieties of this precious product.
Many people shun cutting onions, for the well-known effect of this in our eyes, but what is exactly what happens? Very simple. Between the fibers of the onion flow its natural fluids, among which is a kind of sulfur which, when the knife breaks the fibers, This is released into the environment and contact with the tear film of our eyes, it produces a chemical reaction that ends up irritating our eyes and making
mourn. And as if it were an urban myth, there are an infinite number of "remedies" that claim to solve our tears without sadness, some exceeding the border between the logical and the ridiculous. From turning on a tap while cutting the onion, cut near an open window, and even placed a slice of bread on his head, are some of the homemade solutions to this problem. I honestly do not know if it works, but using logic, the more I think that might work is that of cut near an open window, because with a little ventilation, the less likely that the sulfur reaches our eyes, but I have a solution I've found that it works. It consists of two variables: a young onions, without being beaten, and a sharp knife to actually cut rather than tearing or crushing, thereby avoiding the green onion juices. What
cook with onions? What I would say no? If virtually everything we eat contains or may added to them. But I want to recommend some recipes to enjoy full flavor of the onion. Someday they will make a roast (one of my favorite cooking and soon I will devote an article), prepare two or three onions, remove the stem and roots, place them individually on a sheet of aluminum foil large enough to cover it completely, add olive oil, a squeeze of lemon, season and add an herb of choice, cover with foil and bring the grill for about half an hour turning periodically. Just be surprised. In leek
can make a delicious cream, cutting it into rings and sauté in butter, then adding chicken stock or vegetable, herbs, spices and seasoning. After about 15 minutes of cooking over medium heat, blend and bring back the fire to finish with a little cream. Serve with grated parmesan cheese and croutons. To add the onions I can recommend almost all dishes, raw or slightly cooked. Brings freshness and taste incredible. I hope
try and experiment with the benefits of onions and their relatives, and continue to make that delicious flavor to their dishes, plus all the nutrients, minerals and trace elements it contains.
