Onions, one of the oldest vegetables known to mankind, are found in a bewildering array of recipes and preparations, spanning almost the totality of the world's cultures; they are nowadays available in fresh, frozen, canned, pickled, and dehydrated forms. Onions can be used, usually chopped or sliced, in almost every type of food, including cooked foods and fresh salads, and as a spicy garnish; they are rarely eaten on their own but usually act as accompaniment to the main course. Depending on the variety, an onion can be sharp, spicy, tangy and pungent or mild and sweet.
Onions pickled in vinegar are eaten as a snack. These are often served as a side serving in fish and chip shops throughout the United Kingdom. Onions are a staple food in India, and are therefore fundamental to Indian cooking. They are commonly used as a base for curries, or made into a paste and eaten as a main course or as a side dish.
Don't cry any more!
Some really useful tips to stop your eyes stinging when you cut onions.
To minimize tears, chill onions before you cut them. This slows the release of the tear-producing compounds.
Use a sharp straight edge knife, versus a serrated edge, This will help reduce tearing because it will cause less damage to the cells of the onion. Remember: when you chop onions in a food processor, more cells are bruised than when you mince by hand – so the flavor will be stronger and could even produce a bitter taste.
This information is specifically for countries in the northern temperate zone of the Northern Hemisphere; particularly the United Kingdom, however it should be applicable for northern USA, northern Europe, Canada, Russia, etc.
Onions are at their best and in season during the following months:
July, August, September & October.
We have recently started to take delivery of a weekly organic fruit and vegetable box which has of course heightened our interest in the 5 a day fruit and vegetable regime. This simple app will show you what makes up one of your 5 a day portions of vegetables. You'll be surprised how small the quantities are in some instances. You'll be able to eat healthier and feel all the better for it.
Select a fruit or vegetable from the picker below to see what its daily portion consists of
What are you waiting for? Pick your fruit and veg now!
3 heaped tablespoons of tinned Ackee
2 Globe Artichoke hearts
7 spears of tinned asparagus
5 spears of fresh asparagus
One third of an Aubergine/Eggplant
3 heaped tablespoons of barlotti beans
3 heaped tablespoons of black-eyed beans
3 heaped tablespoons of broad beans
3 heaped tablespoons of butter beans
3 heaped tablespoons of cannellini beans
4 heaped tablespoons of French beans
3 heaped tablespoons of kidney beans
3 heaped tablespoons of pinto beans
4 heaped tablespoons of runner beans
3 heaped tablespoons of soya beans
2 handfuls of fresh bean sprouts
3 whole bottled beetroot
3 whole fresh baby beetroot
2 spears of broccoli
8 Brussels sprouts
3 heaped tablespoons of butternut squash
2 handfuls of sliced cabbage
3 heaped tablespoons of shredded cabbage
3 heaped tablespoons of tinned carrots
3 heaped tablespoons of fresh carrot slices
8 florets of cauliflower
3 sticks of celery
3 heaped tablespoons of chickpeas
One fifth of a head of Chinese leaves
Half a large courgette
5 cm (2 inch) piece of cucumber
4 heaped tablespoons of curly kale
Half a karela (bitter melon)
1 leek (white portion only)
3 tablespoons of lentils
1 cereal bowl of lettuce (mixed leaves)
1 handful of mange-tout
3 heaped tablespoons of marrow
3 tablespoons of frozen mixed vegetables
2 tablespoons of dried mushrooms
16 medium Okra
1 medium Onion
3 heaped tablespoons of pak choi (Chinese cabbage)