Iprobably cut onions almost daily. It is such an essential ingredient in my cooking! So when I am thinking about what to write for my column, my inspiration is often something that I have in my hand.
I usually use sweet onions, but the basic types are either pungent or sweet. The sweet varieties are named by where they are grown, such as Vidalia (Georgia), Maui, or Walla Walla (Washington). They are sweeter and milder in flavor than the pungent ones, which have more sulfur and burn when eaten raw.
When you cut the onion crosswise, or parallel to their center, the onions will soften faster when cooked. When you cut them lengthwise, from the stem to root, they will retain their shape even after cooking for a long time. The onions will also have a milder flavor cut this way.
When a recipe calls for onions, that usually means you should use the pungent ones. A recipe will be specific if sweet onions are called for.
Store onions in a cool place out of direct or sunlight or you will hasten sprouting. I use them quickly so that is not a problem. Do not store onions near potatoes as the potatoes will spoil faster and also absorb the onion flavors.
Any leftover onion can be placed in a ziploc bag or wrapped in plastic wrap and placed in the refrigerator for a couple of days. If sliced or diced they will turn sour and have an unpleasant flavor so it is better not to cut them up but just store them in larger pieces.
When planting, the foliage dies down and the outer layers become dry and brittle.
This is when the onions are harvested and dried. Onion must be stored properly to ensure enhanced flavors. Moisture must be removed to reduce rotting and increase shelf life.
In the fields the onions are spread in a single layer, exposed to the sun and fresh air. This lasts for several days to a few wells, depending on the weather at that time. It is not a good crop for Hilo as rain will result in rotting.
The onions are then transferred to well-ventilated barns, suspended on mesh bags for proper air circulation.
There are other methods for drying, but most processes take up to 3 weeks.
Onions are high in vitamin C and are a good source of folic acid, dietary fiber, calcium, and iron. They are rich in quercetin, an antioxidant compound that may reduce the risk of heart disease, cancer and other illnesses.
The sulfur in onions prevents the growth of tumors and cancer development by protecting cells from mutating.
Onions contain 25 different flavonoid compounds that benefit from lowering the effects of histamines. Eating fresh yellow onions also helps lessen insulin resistance and hyperglycemia in breast cancer patients who are undergoing chemotherapy.
Rich in prebiotics as well as dietary fiber, onions help promote good digestion and enhance bacterial balance. Oliogofructose in onions, a soluble fiber, promotes good bacteria in the intestines and improves overall digestive health, and fights free radicals which reduces the risk of developing gastric ulcers.
Antioxidants in onions lower oxidative stress, increase antioxidant levels, and reduce bone loss. Also, a substance called GPCS helps fight bone loss.
The strong flavor and odor of onions caused by thiosulfate and flavonoids helps maintain blood consistency and the sulfur decreases cholesterol levels.
Eating raw onions contain allyl propyl disulfide compound, which is linked to reduced blood sugar levels in people with type 2 diabetes.
The antibacterial properties in onions help prevent the growth of bacteria in our bodies, such as quercetin which prevents the growth of antibiotic-resistant bacteria.
Quercetin also strengthens our immune system by reducing allergic reactions by eliminating histamine production.
Now that there are no Outback Steakhouses, you can make the onion blossoms at home.
Onion
Blossoms
Serves 4
Batter:
1/3 cup cornstarch
2 teaspoons minced garlic
1 teaspoon salt
1-1/2 cups flour
2 teaspoons paprika
2 teaspoons ground black pepper
Mix well, add and combine:
12 ounces beer
Seasoned flour:
2 cups flour
2 teaspoons garlic powder
1/2 teaspoon cayenne pepper
4 teaspoons paprika
1/2 teaspoon ground black pepper
Mix well.
Cut 3/4 inch off top of:
4 sweet Maui onions
Peel and cut each onion into 12-16 vertical wedges, but do not cut through the bottom root end. Remove about 1 inch of the petals from the center of the onion.
You may want to separate the petals slightly, but not too much.
Dip in seasoned flour and shake off excess.
Dip into batter, separating petals to ensure the onions are thoroughly coasted. Dip into seasoned flour again.
Heat oil to 375 degrees F. Gently place the onions into the fryer basket and deep fry for 1-1/2 minutes on each side. Remove the onions from the fryer and drain on paper towels.
Place the onion upright in a shallow bowl and remove the center core with a circular cutter or apple corer. Serve hot with Blooming Onion Sauce.
Blooming Onion Sauce
1/2 cup mayonnaise
1/2 cup sour cream
3 tablespoons ketchup
2 tablespoons prepared horseradish
1 teaspoon paprika
1/2 teaspoon kosher salt
1 teaspoon granulated garlic
1/2 teaspoon dried oregano
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
Combine all ingredients in a medium bowl and mix well until sauce is smooth.
Cover and refrigerate for at least 30 minutes before serving.
Email Audrey Wilson at audreywilson808@gmail.com.
