HolisticGirl
Arnold
Lara MOnion
December 4th 2007 09:30
The onion is a common food staple dating back as far as 5000 BC and is widely used in cooking today whether in canned, fresh, frozen, pickled and/or dehydrated form.
Cultivated commercially from seed or sets, onions have been bred into many standard or well-known varieties and are generally categorised as brown and white onions, yellow onions and red onions based on their colour characteristics.
Readily available in markets and supermarkets, different types of onions are better suited to a particular cooking method, i.e. red onions are often consumed raw in salads due to its mild and sweet flavour while yellow onions (pungent and strong) are good for soups and onion powder.
The onion is a popular ingredient for many types of foods due to the nature of its taste - mild, sharp, spicy, tangy and sweet - and is usually diced, chopped or sliced before eaten fresh (in salads) or cooked.
In India, onions are essential as a base for many curries while pickled onions are served with fish and chips in the UK. The French onion soup is another recipe with the onion as a mainstay. Deep-fried onion rings is another popular cooking method.
Onions should also be part of one's healthy diet as they are a very good source of chromium as well as being effective against the common cold.
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