Onions
Onions are a staple in kitchens all over the world. They come in two categories: storage onions (shown here), which are always available in cooler months, and fresh types, such as sweet Vidalias, which are harvested in spring and summer. Yellow onions have a strong flavor and are the most common storage type. White onions have a bright pungency and are often eaten raw. Red onions and flat, saucer-shaped cipollini are milder in flavor. Pearl onions are white or red onions picked very small.
Health Benefits: The phytochemicals in onions improve the working of Vitamin C in the body, thus gifting you with improved immunity. Onions contain chromium, which assists in regulating blood sugar. For centuries, onions have been used to reduce inflammation and heal infections. Do you enjoy sliced onions with your food? If yes, rejoice! Raw onion encourages the production of good cholesterol (HDL), thus keeping your heart healthy.
A powerful compound called quercetin in onions is known to play a significant role in preventing cancer. Got bitten by a honeybee? Apply onion juice on the area for immediate relief from the pain and burning sensation. Onions scavenge free radicals, thereby reducing your risk of developing gastric ulcers. Those bright green tops of green onions are rich in Vitamin A, so do use them often.
How to Buy: Look for firm onions that feel heavy for their size, with dry, tight, shiny skin. Avoid any with soft spots, blemishes, or sprouting.
How to Store: Store onions in a cool, dry, dark place and use them within two months.
How to Cook: Even the sharpest-tasting onions become sweet, mellow, and almost meaty in flavor when cooked slowly over low heat until they are browned, or caramelized; serve them on crostini, pizza, pasta, burgers, or alongside a juicy steak. Try pickling red onions in a little fresh lemon juice and salt — they keep for up to two weeks and are a great addition to salads and sandwiches. Diced, raw white onions are traditional in salsas like pico de gallo, and make a great sandwich, chili, or taco topping. Cook whole cipollini and pearl onions in stews or alongside roasts