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Onions - All About Onions
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One large onion = about one cup chopped onion. One medium
onion =
about 3/4 cup chopped onion.
Nutritional Values: Serving Size: 1 medium onion (148g)
Amount Per Serving
%
of Daily Value
Percent
Daily Values are based on a 2,000 calorie diet. Buying & Storing OnionsWhen buying onions, choose those that are heavy for their size with dry, papery skins, and that show no signs of spotting or moistness. Avoid onions that are soft or sprouting. Young onions are sweeter than old ones. They should have absolutely NO SMELL whatever. If they do, they are probably bruised somewhere under the skin and are on their way out. Store onions in a cool dry place with good air circulation for up to three months. Green Onions vs. ScallionsA green onion can be classified as a type of scallion. Both can be used interchangeably. True scallions are identified by the fact that the sides of the base are straight, whereas the green onion is usually slightly curved, showing the beginnings of a bulb. They should be stored, wrapped in a plastic bag, in the vegetable crisper section of the refrigerator for up to 5 days. Onion BreathTo get rid of "onion breath" - eat several sprigs of vinegar or salt-dipped parsley. You can also chew on fennel seeds or coffee beans. You now have a "different" breath! Linda's Favorite Onion Recipes:
Baked
Sweet Onions
Roasted Balsamic Onions |
The bigger and firmer the onion, the easier it will be to cut. A wet onion is easier to peel than a dry one. Use a sharp knife—a dull knife can slip and will mash rather than slice through the onion. Use a straight-edge chef’s knife, if you have one, rather than a serrated knife, for cleaner cuts. Be sure your cutting board is positioned securely on the counter. If necessary, place a damp kitchen towel underneath to keep the board from sliding around. If cutting onions ahead of time, pack them in a plastic zipper-lock freezer bag, squeezing all the air out, then enclose in a second plastic zipper-lock freezer bag, and refrigerate, to keep everything in your fridge from tasting like onions. When you need only a small portion of an onion, do not peel the whole onion. Cut off the size you need and peel it. The remaining portion will keep longer with the skin on it in the refrigerator. Use pre-cut onions within 2 days. Save onion trimmings, including the papery brown skin and add to soup stock for golden color, store in a well-sealed plastic zipper-lock freezer bag in your freezer.
If you need the
juice of an onion, squeeze half an onion with the skin on it.
Use a lemon squeezer. Sweet Onions
How about eating a raw onion that is almost as sweet as an apple? Certain fresh onions, called sweet onions, are known for their mild, even sugary, taste. These onions contain more sugars and fewer sulfur-containing compounds than other onions do. They are often named by geographic origin and described as being sweet. The best known are:
The above onions are available from February to August. Because their individual seasons are short, they often command premium prices. Look for sweet onions that are light golden-brown in color, with a shiny tissue-thin skin and firm, tight, dry necks. (Ordinary storage onions are darker and have a thicker skin.) When cut into, sweet onions should have a creamy white interior. Avoid onions that have soft spots or surface bruises. How to tell in the market whether an onion is sweet - Sweet onions have a thinner, lighter color skin than storage onions and tend to be more fragile. Signs in produce sections usually differentiate between sweet onions and storage onions. Another indication is price - sweet onions are a premium product that can range anywhere from 79 cents a pound and up. Sweet onions are high in water and sugar content so they require more care when storing; treat them gently to avoid bruising. Store away from potatoes because they'll absorb water. Generally, sweet onions will keep for 4-6 weeks or longer. Cut onions should be wrapped tightly in plastic wrap and refrigerated. Favorite ways to store "sweets":
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