Ingredient Spotlight: Onions

“It’s hard to imagine a civilization without onions.” — Julia Child.

Ms. Child couldn’t be more right!  Onions are in fact one of the oldest known cultivated vegetables.  In ancient Egypt the onion symbolized eternity because of its circle within a circle structure.  Egyptian leaders took an oath of office with their right hand on an onion.

During the American Civil War, slices of onion were often placed on open wounds in order to keep the wound “sterile”.

Onions, along with garlic, leek, chives, and shallots are part of the Lily, or Allium Family.  They are made up of layers that are concentric leaves called scales.  There are two divisions of glove onions — storage and fresh.  Storage onions are red, white, or yellow.  They contain a small amount of water, store well and are available all year long.  Fresh onions have a much higher water content and in some cases a higher sugar content as well.  These are considered ‘sweet onions’ and include the Videlia, Walla Walla, and Texas 1015s varieties.

When choosing onions, look for dry, firm, and a thin, shiny skin.  See that there are no sprouts emerging.  The outer skin should be papery and a bit loose.  Avoid onions with dark patches, soft spots, and black mold (usually found on white or red onions).

Store onions in a dry, cool, dark location.  Do not store onions under the skin or with potatoes.  Potatoes give off moisture that can cause onions to spoil.

And remember…

Below are some great dishes from Green Door Hospitality that include Onions.  Simply click on the image to be taken to recipe!