Lilies of the Kitchen
Text and Photos
By:
Füsun Atalay ~ Copyright 2004
"Onions may be among the vegetables that will be prized not only for their addition to our cuisine, but for their value-added health characteristics."
~ Irwin Goldman, Associate Professor of Horticulture, University of Wisconsin-Madison ~
Can anyone picture a kitchen without the distinctively pungent aroma and taste of onions complementing the flavours of almost every international cuisine imaginable? They may bring a tear to your eye, and a pungency to your breath, but onions will almost invariably delight your tastebuds in whatever form they appear.
Christopher Columbus is the one to be credited with bringing onions to the West Indies, and from there, their cultivation spread throughout the Western Hemisphere. Today China, India, the United States, Russia, and Spain are among the leading producers of onions. Yellow storage onions are available throughout the year, but sweet varieties have a much more limited growing season and are available only a few months out of the year.
The word onion comes from the Latin word unio for "single," or "one," because unlike its cousin, the garlic, that produces many small bulbs, the onion plant produces a single bulb. The name also describes the union (also from unio) of the many separate, concentrically arranged layers of the onion.
Onion is a member of the Lily Family of which here are about 4000 species including edible plants such as asparagus, onions, garlic, leeks, and chives. Low in calories yet abundant in flavour, onions are sodium, fat, and cholesterol free; and they provide dietary fiber, vitamin C, vitamin B6, potassium, and other key nutrients.
Onions have been around for a long time. Translation of Babylonian cuneiform tablets at Yale University Library reveal recipes using onions, leek and garlic. Cooks over much of the world would be lost without the onion because onions are one of the most versatile vegetables. They are eaten raw in salads, are cooked or pickled in a variety of ways, and are used as a flavouring or seasoning.
Dehydrated onion products provide popular flavourings for soups and stews.
Higher intakes of fruits and vegetables have, for quite a while, been associated with a variety of health benefits. Research shows that onions may help guard against many chronic diseases because they contain generous amounts of a flavonoid called quercetin as well as a variety of other naturally occurring chemicals known as organosulfur compounds which have been linked to lowering blood pressure and cholesterol levels.
In addition to quercetin, onions contain the phytochemicals known as disulfides, trisulfides, cepaene, and vinyl dithiins. These compounds have a variety of health-functional properties, including anticancer and antimicrobial activities.
Onions produce the chemical irritant known as syn-propanethial-S-oxide which stimulates the eyes' lachrymal glands so they release tears. Scientists used to blame the enzyme allinase for the instability of substances in a cut onion. Recent studies from Japan, however, proved that lachrymatory-factor synthase, (a previously undiscovered enzyme) is the culprit for the inexplicable tears.
Onions range in size, color and taste depending upon their variety. There are generally two types of large, globe-shaped onions classified as spring/summer or storage onions. Spring/summer onions include Vidalia and Maui Sweet onion that are grown in warm weather climates and have characteristic mild or sweet taste.
Storage onions are grown in colder weather climates and, after harvesting, are dried out for a period of several months. Generally they have a more pungent flavor and they are named by their color: white, yellow or red. In addition to these onions, there are smaller varieties such as the green onion (scallion) and the pearl onion.
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Maple Baked Onions
6 large sweet onions, sliced 1/2 inch thick
1/3 cup maple syrup
1/4 cup butter or margarine
Christopher Columbus is the one to be credited with bringing onions to the West Indies, and from there, their cultivation spread throughout the Western Hemisphere. Today China, India, the United States, Russia, and Spain are among the leading producers of onions. Yellow storage onions are available throughout the year, but sweet varieties have a much more limited growing season and are available only a few months out of the year.
The word onion comes from the Latin word unio for "single," or "one," because unlike its cousin, the garlic, that produces many small bulbs, the onion plant produces a single bulb. The name also describes the union (also from unio) of the many separate, concentrically arranged layers of the onion.
Onion is a member of the Lily Family of which here are about 4000 species including edible plants such as asparagus, onions, garlic, leeks, and chives. Low in calories yet abundant in flavour, onions are sodium, fat, and cholesterol free; and they provide dietary fiber, vitamin C, vitamin B6, potassium, and other key nutrients.
Onions have been around for a long time. Translation of Babylonian cuneiform tablets at Yale University Library reveal recipes using onions, leek and garlic. Cooks over much of the world would be lost without the onion because onions are one of the most versatile vegetables. They are eaten raw in salads, are cooked or pickled in a variety of ways, and are used as a flavouring or seasoning.
Dehydrated onion products provide popular flavourings for soups and stews.
Higher intakes of fruits and vegetables have, for quite a while, been associated with a variety of health benefits. Research shows that onions may help guard against many chronic diseases because they contain generous amounts of a flavonoid called quercetin as well as a variety of other naturally occurring chemicals known as organosulfur compounds which have been linked to lowering blood pressure and cholesterol levels.
In addition to quercetin, onions contain the phytochemicals known as disulfides, trisulfides, cepaene, and vinyl dithiins. These compounds have a variety of health-functional properties, including anticancer and antimicrobial activities.
Onions produce the chemical irritant known as syn-propanethial-S-oxide which stimulates the eyes' lachrymal glands so they release tears. Scientists used to blame the enzyme allinase for the instability of substances in a cut onion. Recent studies from Japan, however, proved that lachrymatory-factor synthase, (a previously undiscovered enzyme) is the culprit for the inexplicable tears.
Onions range in size, color and taste depending upon their variety. There are generally two types of large, globe-shaped onions classified as spring/summer or storage onions. Spring/summer onions include Vidalia and Maui Sweet onion that are grown in warm weather climates and have characteristic mild or sweet taste.
Storage onions are grown in colder weather climates and, after harvesting, are dried out for a period of several months. Generally they have a more pungent flavor and they are named by their color: white, yellow or red. In addition to these onions, there are smaller varieties such as the green onion (scallion) and the pearl onion.
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Maple Baked Onions
6 large sweet onions, sliced 1/2 inch thick
1/3 cup maple syrup
1/4 cup butter or margarine
Layer onions in a flat greased baking dish.
Combine syrup and butter; pour over onions.
Bake, uncovered, at 425F for approximately 45 minutes or till tender.
Serve with meat, poultry, rice or potatoes.
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Vichyssoise (Leek and PotatoSoup)
6 leeks
2 medium-sized onions
1/2 cup butter
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Vichyssoise (Leek and PotatoSoup)
6 leeks
2 medium-sized onions
1/2 cup butter
8 litres chicken broth
2 medium potatoes, peeled and diced
salt and pepper, to taste
1/2 cup unsalted butter
1 cup half and half
1 cup half and half
1/4 cup chopped chives
Clean leeks and peel the onions. Chop leeks and onions and saute lightly in butter, watching that they don't brown. Add chicken broth and potatoes. Season to taste with salt and pepper and cook slowly until potatoes are soft. Press through a sieve or blend in a blender. Add cream. Chill in the refrigerator. Serve with a sprinkling of finely chopped chives. Serves 6.
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French Onion Soup
750 g sweet yellow onions
250 g small red onion
4 Tablespoons butter
4 Tablespoons flour
1 Tablespoon honey
1 Tablespoon Worcestershire sauce
1/2 teaspoon fresh ground pepper
2 15-ounce cans beef broth
Peel and slice onions; separate onions into rings. In a large Dutch oven, saute onions in butter over low heat until caramelized, about 15 minutes. Add honey, Worcestershire sauce and sprinkle in flour and pepper. Stir and cook for 1 minute over medium heat. Stir in beef broth. Simmer for 30 minutes.
Serve on toasted French bread in bottom of soup bowl. Reheat soup and ladle over bread. Top with grated Jarlsberg, Gruyere, or Swiss cheese. Place under preheated broiler until cheese melts.
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Onion Pie
3 cups sliced onions
2 Tablespoons butter
1 pound cottage cheese
1/4 cup heavy cream
1 - 9 inch pie crust
salt
pepper
cayenne
Saute onions in butter until soft. Blend cottage cheese with cream and season to taste.
Pour into pie shell. Spread onions over cheese. Bake at 400 degrees for 15 minutes.
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Sweet Onion Relish
3 cups finely chopped Vidalia Onions
1/2 teaspoon oregano, crushed
1 clove garlic, minced
1 1/2 teaspoon sugar
2 Tablespoon water
1/2 cup tomato sauce
3 Tablespoon ketchup
1/4 teaspoon crushed red pepper flakes
In 2 quart pan combine onions and water. Bring to boil, reduce heat. Add tomato sauce, ketchup, sugar, oregano, garlic and crushed red pepper flakes. Simmer 20 minutes or until onions are just tender. Serve hot or cold with meats, great with hot dogs or burgers. Stores in the refrigerator up to two weeks.
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Copyrighted Material ~ Copyright © 2006 ~ All Rights belong to Füsun Atalay
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French Onion Soup
750 g sweet yellow onions
250 g small red onion
4 Tablespoons butter
4 Tablespoons flour
1 Tablespoon honey
1 Tablespoon Worcestershire sauce
1/2 teaspoon fresh ground pepper
2 15-ounce cans beef broth
Peel and slice onions; separate onions into rings. In a large Dutch oven, saute onions in butter over low heat until caramelized, about 15 minutes. Add honey, Worcestershire sauce and sprinkle in flour and pepper. Stir and cook for 1 minute over medium heat. Stir in beef broth. Simmer for 30 minutes.
Serve on toasted French bread in bottom of soup bowl. Reheat soup and ladle over bread. Top with grated Jarlsberg, Gruyere, or Swiss cheese. Place under preheated broiler until cheese melts.
---------------
Onion Pie
3 cups sliced onions
2 Tablespoons butter
1 pound cottage cheese
1/4 cup heavy cream
1 - 9 inch pie crust
salt
pepper
cayenne
Saute onions in butter until soft. Blend cottage cheese with cream and season to taste.
Pour into pie shell. Spread onions over cheese. Bake at 400 degrees for 15 minutes.
-------
Sweet Onion Relish
3 cups finely chopped Vidalia Onions
1/2 teaspoon oregano, crushed
1 clove garlic, minced
1 1/2 teaspoon sugar
2 Tablespoon water
1/2 cup tomato sauce
3 Tablespoon ketchup
1/4 teaspoon crushed red pepper flakes
In 2 quart pan combine onions and water. Bring to boil, reduce heat. Add tomato sauce, ketchup, sugar, oregano, garlic and crushed red pepper flakes. Simmer 20 minutes or until onions are just tender. Serve hot or cold with meats, great with hot dogs or burgers. Stores in the refrigerator up to two weeks.
~~~~~~~~~~
Copyrighted Material ~ Copyright © 2006 ~ All Rights belong to Füsun Atalay
