Ingredient Name: Onions (Fresh)
Traditional Chinese Name: 洋蔥 (yáng cōng)
What is this?
- The onion is a vegetable
- It is virtually found in dishes and recipes in every culture around the world
- Onions come in a variety of sizes (small ones are called shallots) and colours (like the red or yellow onion)
- Onions are durable vegetables and will store for up to 1 month in the fridge
How do I prepare it?
- Peel the dried outer skins of the onions until you reach the white portions
- For soup usage, slice into large bite-sized cubes
Where can I buy this?
- You can buy fresh onions in any supermarket
- Maybe you can go knock on your neighbour’s door and see if they have any to spare!
What is the cost?
- A bag of roughly 10 medium-sized yellow onions cost around $1.50 – $2.00 CAD
- Other onions (red or spanish) are usually sold individually and can cost more
- Onions are a good source of antioxidants
- It is said that onions are beneficial to women (especially those going through menopause or are at risk for osteoporosis) by destroying osteoclasts so they do not break down bone
- Onions contain sulfides (similar to those found in garlic) that may help lower blood pressure
- Onions are highly versitile in growth. They can be grown virtually anywhere (even your own backyard!)
- Excess consumption can lead to stomach distress and irritation which can result in nausea and/or diarrhea
- Onions secrete an acid, which leads to the stinging of eyes when the onion cells are cut. To avoid this, you can either cut onions submerged in water, under running water or semi-frozen
Onions do add significant flavour to soups and they become soft and tasty when boiled over a period of time. I am a big fan of onions, whether its raw, cooked, diced, sliced or boiled. A must have in every kitchen.