Europeans have used onions for food as far back as the Bronze Age, but they most likely originated in Western or Central Asia. The Pentateuch, the oldest section of the Bible, even has references to onions and garlic. The name "onion" is derived from the late-era Latin "cepa," or its diminutive, "cepolla."
The onion can do double duty as a vegetable or a seasoning. Most cuisines around the world afford the onion a fixed place in lots of dishes. Austrians, for example, consume an average of 15 lbs. of this vegetable per person annually.
Varieties of onion vary greatly in form, color and flavor. The mild flavor of the Spanish onion is ideally suited for roasts, as a seasoning ingredient [in combination with other vegetables, to enhance flavors]. The red onion is even milder, and is primarily used in salads. Shallots with their unmistakable, intense onion flavor are a favorite to perfume dishes, with its unique aroma. And, let's not forget scallions [green onions], leek and chives!
An onion's characteristic sharpness comes from its sulphur-containing inherent oils, such as allicin, as well as other flavor properties. The vegetable's high sugar content—up to 8%—accounts for its ability to impart a sweet, delicate flavor to cooked dishes. Onions served as a cooked vegetable are nearly fat-free, and also contain a high percentage of minerals and vitamins. They can enhance metabolism, as well.
Onions can be considered a plant antibiotic, due to their ability to kill germs and prevent inflammation in the mouth and digestive tract. Some sources even ascribe to it healing properties, in such cases as heart ailments, blood clots and cancer prevention. In any event, they fight high blood sugar, work to lower cholesterol and possess antioxidant properties.
The onion exerts its beneficial effects to the whole digestive system. The vegetable stimulates the appetite and fosters the production of stomach, intestinal and gall fluids. The onion is a mild diuretic, and can promote proper bladder function. They have an affinity to the skin, and can aid in wound healing, including small topical infections, insect bites, minor burns, cuts, small boils and minute eruptions. Upon the first symptoms of cold, flu or a runny nose, the onion can work as a preventative, and can minimize a cough and a mild sore throat.
The onion is a health-promoting vegetable that can also be prepared and consumed as a juice tonic, for healing effects.
Onion juice is prepared as follows: take one small, peeled and chopped onion, mix it with 2 Tbsp. honey and 1/2 cup water. Heat and cook, simmering for 5 minutes.
After 5 minutes, stir the mass, remove it from the flame and let stand for 5 hours, to cool completely.
Then press the mass through a fine strainer. Use 1 Tbsp. of the juice three times a day, as a cold preventative, or for general health benefits.
In all manner of dishes, onions can be prepared raw, fried or sautéed.
I would like to recommend three dishes to you, in which the onion is a major player.
Piedmont Style Stuffed Onions
[Piedmont is an area in Northern Italy]Ingredients
- 8 large onions
- 1/2 lb bulk pork sausage
- 1 Tbsp. olive oil
- 1 Tbsp. breadcrumbs
- 1 Tbsp. pine nuts
- 2 amaretto cookies, crumbled
- 1 egg, lightly beaten
- 1/4 cup raisins
- 1 Tbsp. grated Parmesan cheese
- nutmeg, cinnamon, salt and pepper, to taste
Method
Preheat oven to 350 degrees F. (180 Celcius)
Peel the onions and let them cook in lightly salted water for 10 minutes. Allow to drain completely, while preparing the filling:
Cook the ground pork sausage in olive oil until no longer pink; let cool. Then mix with the beaten egg, the breadcrumbs and amaretto crumbs, raisins, pine nuts, the spices and salt. Set aside.
Cut a "lid" off the drained onions and remove most of the onion "innards" with a spoon, leaving a sturdy, onion shell.
Mince the removed content and add to the filling, blending well.
Fill the hollowed out onions with the meat mixture, put the "lid" back on, and bake the filled onions in a greased pan for 1/2 hour. Serve hot or cold.
This is an ideal complement to other dishes as a side dish, or it can be served as the main entrée, with a nice green salad and a loaf of artisan Italian bread. Serve two onions per person.
Serves 4
French Onion Soup
Ingredients:
- 2 large onions, peeled, cut into rings
- 1 Tbsp. butter
- 1 clove garlic
- 1 quart good beef broth
- 1/2 cup dry sherry
- salt and pepper
- 6 slices firm white bread
- 6 slices Gruyere or Emmenthaler cheese
- chives, for garnish
Method:
Saute the onions and garlic in the butter until limp.
De-glaze with sherry, and then cook until somewhat reduced.
Add the beef broth and simmer for 10 minutes; season with salt and pepper.
Meanwhile, place the cheese onto the bread slices and bake on high heat until golden brown. Cut bread into strips or squares to form croutons.
Ladle the soup into bowls; add an equal amount of the cheese croutons to each bowl. Garnish with chopped chives.
Serves 6
Classic Viennese Beef Stew
Ingredients
- 2 lbs lean beef from the leg, cut into cubes
- 2 lbs. onion, thinly sliced
- 1/4 cup oil
- 1 Tbsp. tomato paste (not sauce)
- 1 pint water
- 4 Tbsp. paprika powder [not chili powder]
- 2 garlic cloves
- 1 fresh chili pepper, fairly mild
- salt, powdered caraway seeds, marjoram, finely minced lemon peel, and a bit of vinegar
Method:
Saute the onions in the oil until brown but not burned.
Add the tomato paste and paprika, blending well.
De-glaze with a few drops of vinegar and a bit of water, then add the remaining water and simmer until tender.
Now add the cubed meat and the rest of the seasonings.
Stir well, cover the pot and simmer for at least 2 hours, until the meat is tender but not falling apart.
Ideally, the finished stew should show a layer of red, fatty liquid on top.
Best served with boiled potatoes, bread dumplings or simply crusty rolls.
Serves 4
Feeds