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Onions are one of the most widely used ingredient
all over the world. In fact, it is said that the average American
alone consumes over 20 pounds of onions per year! Available in a few
varieties, following is a quick reference for next time you are on
the hunt for a specific onion for your next amazing dish:
Eschalots...look similar to garlic as they have clusters of
bulbs. Offering a mild flavour, they can be found in a variety of
colors: browns, purples or greys. They are also known as French
shallots or Asian eschalots primarily due to these onions being a
huge favourite in French and Asian cooking. They are excellent in
sauces.
Green onions...also referred to as shallots or scallions,
these have small white bulbs and long green shoots. Both the bulbs
and the shoots can be used in cooking. The shoots are very mild in
taste while the bulbs offer a stronger flavour.
Spring onions...while green onions are harvested before the
bulbs begin to develop, spring onions are let to mature a little
longer. The bulbs and shoots are bigger and the entire vegetable can
also be used for cooking.
Pickling Onions...often referred to as "pearl onions", this
variety is basically an immature onion. They are produced by using a
crowding technique where many seedlings are planted in a small area
inhibiting larger growth. Though often found prepared in vinegar or
pickled, they can also be used raw in salads or whole in casseroles.
A popular choice for your next antipasto plate.
Dry Onions...are the large variety that have the dry, papery
skins. These onions that have matured in the ground before
harvesting. Varieties include:
- White onions are mild with a slightly sweet flavour. They
are ideal for both cooking and as a raw ingredient.
- Brown onions have a stronger flavour than white onions and
are better cooked. Great for stir-frys and combined dishes such as
stews and soups.
- Red onions, also know as "Spanish onions" can have a very
spicy flavour. They are excellent in many raw dishes such as salsas,
salads or as a stand alone condiment, however they add a distinct
flavour cooked as well. Excellent for shish kabobs.
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The reason we cry when cutting onions is due to their
sulfur compounds. When you cut an onion these vapours come into
contact with your eye and is converted i nto
a form of sulfuric acid causing the stinging sensation. To avoid
this it is recommended that you chill your onions for a least half
an hour before cutting them. This retards the enzymes that cause
this chemical reaction. Cutting your onions under running water is
another option. Be sure to use a sharp chefs knife as well. This
gives you the advantage of getting the task over with quickly and
with precision. So stop crying and start dicing |
Sweating onions is a technique where onions are
gently cooked to soften their texture, which increases sweetness and
reduces the sulfur content. This gives the onions a milder taste
making them idea for dishes such as rice pilafs and braised meats.
 To
sweat your onions, start by preparing them as directed by the recipe
you are using (i.e: diced, chopped, julienne, etc.) Next, add a
small amount of either oil or butter to cover the bottom of your
skillet. It is important to not add to much of either of these fats
as they tend to smother the onions, effecting the taste. Add onions
and cook over low heat. You do not want them to start browning as
you would with sautéing or caramelized onions (instructions on prior
page). Cook slowly until they turn translucent and soft. You are now
ready to add them as an ingredient to your main dish.
Sautéing Onions is a technique used when you require a firmer
texture and a browned finish. Browning creates a very rich, sweet
flavour which is ideal in a side dish or when used as an added
ingredient such as in pasta dishes, quiche, etc. Sautéed onions are
also excellent as a stand alone condiment for burgers and steaks.
To Sauté your onions, again chop them according to your recipe. Heat
your skillet on high before adding your oil or butter and only use
enough to cover the bottom of the pan. Add the onions and stir
frequently to produce even browning. Cook until tender. Happy
cooking! |
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