The starting point of so many dishes, the onion is invaluable to cooking. There are many varieties, differing in color, size and strength of flavor, from mild yellow onions to stronger-flavored white onions.
They have amazing antiseptic, antibiotic and anti-spasmodic properties. And are great detoxifiers, removing heavy metals and parasites from the body. They help to reduce asthma spasms.
Suggestion: In almost every meal!
How to Choose Onions
Older onions have thin, almost papery skins that should be unblemished. The onions should feel firm and should not be sprouting.
There are many different types of onions, be sure to choose the appropriate variety for each recipe. For salads, or when onion is to be used raw, choose red or mild white globes, which have a sweet, mellow flavor.
Large Spanish onions have a mild flavor, too, and are a good choice when a large quantity of onion is called for in a recipe.
Baby onions are perfect for adding whole to stews, or for serving as a vegetable dish on their own.
You may be lucky enough to find young fresh onions in markets. These are sold in bunches like large, bulbous spring onions, complete with their leaves. They have a mild flavor and can be used for pickling or in salads.
How to Store Onions
They will keep in the fridge for three or four days, but should be wrapped tightly to prevent their smell pervading everything else.
They quickly deteriorate once cut, so buy assorted sizes, then you can use a small onion when the recipe calls for only a small amount. Stored in a dry, airy place, onions will keep for several weeks. You may also chop them and store them in the freezer after putting in a fridge bag.
How to Cook Onions
For most cooked dishes, onions should be sliced or chopped, but for salads they are sliced into very thin rings. Large onions can be stuffed with minced meat and herbs or cheese, and baked.
Onions; like garlic, are good for tenderizing and flavoring meat and are a staple in many recipes, salads and garnishes. Sauteing for a couple of minutes brings out their sweetness.
In Mediterranean cooking, onions are sometimes browned, which can give them a caramelized taste, but they are generally sweated gently in olive oil to add a mellow flavor to a multitude of dishes.
The quercetin, which is one of nature’s most powerful antioxidants, is concentrated in : the dry brown outer skin of the onion. So simmer the onion skins along with other ingredients in any broth, and skim them out after cooking.
Nutrients and Calories
They come in so many different colors and varieties, but all contain quercetin, vitamin B9, potassium, calcium, phosphorus, magnesium and beta-carotene. Are high in vitamin C and E. calcium, iron, magnesium, potassium, phosphorus, quercetin, folic acid and beta-carotene. Rich in fiber and low in calories, they are a basic addition to recipes from all around the world.
Tips and Notes
Some onions are easier to peel than others. The skins of red and yellow onions can be removed without much difficulty, but white onions may need to be plunged into boiling water for 30 seconds to make peeling easier.
- FOR THE CARE AND HEALTH OF THE BODY, onions are not helpful in cases of heartburn and high stomach acidity, but they have numerous medical benefits.
- As a DETOXIFIER, to cleanse all the organs of the body from the residuals of medications, antibiotics, too much alcohol, coffee, or processed food.
- ANTI-RHEUMATIC, helping to eliminate Uric Acid.
- ANTISEPTIC, ANTIBIOTIC, AND ANTISPASMODIC, very soothing to the digestive system.
- Beneficial for ASTHMA sufferers, by helping reduce spasms and alleviate coughing and bronchial secretions. Lower cholesterol and triglycerides in the blood, to mitigate against THROMBOSIS and STOMACH CANCER.
- Help regulate the MENSTRUAL cycle.
- Help combat DIABETES, because of its high content of Glucoquinina. (an Hypoglycemic substance)
- Reinforce the NERVOUS SYSTEM, useful against insomnia and depression.
- ONION TONIC: Boil two big onions (with the skin) in a quantity of water for 20 minutes. Strain, drink the broth: As a diuretic, (or eat them raw or cooked).