Onions

Also Known As : French: oignon, German: Zwiebel Italian: cipolla Spanish: cebolla, Arabic: basal, Chinese: choong, Indian: palandu, pe(e)az, piaz, pyaz, Indonesian: bawang merah, daun bawang (spring onion), Japanese: naganegi (spring onion), negi, nira (chive), rakkyo (Chinese onion), tamanegi, Malay: bawang merah, daun bawang (spring onion), Tamil: vungium, vunguim, Thai: hua horm

Vegetarian

Taste Profile

Raw onions have a sharp smell with a pungent and bitter taste along with hints of sweetness.

Usage Tips

Onions are quite versatile and can be used in various ways like they can be eaten raw, boiled, braised, baked, roasted, grilled, fried or sautéed.
French onion soup is a famous onion based dish savoured all over the world.
Pickled onions are considered a great condiment to eat with meals.
Onions are an integral part of curries in India.
Onions should be stored at room temperature, ideally in a single layer, in a dry, well-ventilated place away from direct heat and sunlight. Avoid storing onions next to potatoes, as they produce a gas that causes onions to decay. Cut onions should be put in plastic bags and refrigerated for use within a day or two.

Common names and forms

Chopped onion
Chopped onion
Diced onion
Oignon
Onion
Onion Whole
Sliced onion
Small Onion

Description

The onion is a vegetable most common in every cuisine around the world. It is the bulb of the onion plant that is used as a vegetable. Onion belongs to the same family ( Allium) as shallot, garlic, leek, and chive. These vegetables are known for their pungent flavor. The onion plant consists of green hollow leaves growing upwards and a bulb at its base which swells with time, it also has compressed, underground stems. It also produces pink or white coloured flowers on its stalks. There are fleshy scale-like leaves that surround a central bud at the tip of the stem. At the time of harvest, the plant dies and the outer layers of the bulb turn dry, then it is harvested, dried further and made ready for use. Onions have different varieties that differ in size, shape, color, and flavor. The most commonly available ones are red, yellow, and white onions. The varieties of onions may vary in taste too from sweet to spicy and pungent, determined by the season in which they are grown. Onions add much flavour and aroma to various vegetables and meat preparations. They are also valued for their medicinal properties. Onion cultivation originated in India and then slowly spread across the world. China is the biggest producer of onions globally.

Health benefits

Onions have a good concentration of phytochemicals which stimulate the production of vitamin C in the body. Vitamin C further boosts immune health by fighting disease causing pathogens and thus preventing disease.⁽¹⁾
They contain anti-inflammatory and antibacterial properties that are found beneficial in treating gastric disturbances like an upset stomach.⁽¹⁾
Consumption of raw onions helps prevent oral infections as an onion has germicidal properties whereby it kills germs present in the mouth.⁽¹⁾
They contain a powerful antioxidant called quercetin, which helps in the prevention or reduction of the spread of cancer cells in the body.⁽¹⁾
Sulfuric compounds in onions help lower the chances of asthma and also help in dissolving phlegm in people suffering from severe cough.⁽¹⁾

Selection Guide

When buying onions choose those onions that are firm and dry with shiny, thin paper-like skins. They should not have mould growth nor should they have sprouted.

Resource & Links

(1) https://www.organicfacts.net/health-benefits/herbs-and-spices/onion.html

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