How to cook onion

Information for onion in our free cooking ingredients collection.

Onion

The onion is a round or oval bulb that grows in multiple layers underground and is covered by a dry, papery skin at maturity. Its flavor can range from mild and sweet to sharp and pungent.

Family - Amaryllidaceae
Scientific name - Allium cepa
Common name - onion

Contains phytochemicals that promote health

Varieties

The two main varieties of onion are fresh onions and dry onions. Scallions (also called green onions), the most common type of fresh onion, are pulled up before the bulb forms. Sweet onions, another type of fresh onion, grown in warmer climates, are harvested and sold during the spring and summer. They are characterized by a light-colored, thin skin and a high water and sugar content, which gives them a mild, sweet flavor. The most popular sweet onions are the mild Maui from Hawaii, the juicy Vidalia from Georgia, and the round, golden Walla-Walla from Washington State.

Dry onions, also called storage onions, are grown in cooler northern states and are available year-round. They have a darker, thicker skin, a firmer texture, and a stronger, more pungent flavor. They range from white to yellow and red. Smaller varieties of dry onions include the marble-sized pearl onions and the slightly larger boiling onions. Although red onions tend to be sweeter than yellow or white onions, the flavor of dry onions is influenced more by variety and origin than by color.

Origin and botanical facts

Onions were grown by the ancient Egyptians, who regarded them as sacred. From Egypt, onions were brought to Rome, where they acquired their current name, derived from the Latin unio, meaning “large pearl”. Christopher Columbus brought the onion from Europe to the Americas. Today, onions are among the world’s leading vegetable crops.

Onion plants are propagated from seeds or from seedlings and are planted on raised beds, in fertile, well-balanced soil. They are hardy plants, able to withstand temperatures as low as 20 degrees F, and are generally planted in early spring, 4 to 6 weeks before the last spring freeze. When first planted, young onions concentrate their growth on new roots and green leaves or tops. Bulb formation does not begin until the right combination of daylight, darkness, and temperature is achieved.

How to cook onion

Fresh onions should be refrigerated and used soon after purchase, but dry (storage) onions can be kept in a cool, dry place for weeks, or even months, without losing their nutrients. The onion’s flavor and odor result primarily from sulfuric compounds. When the onion is peeled and sliced, these are released as vapors, causing the eyes to tear. Chilling the onion before use or peeling it under cold water can alleviate this problem. Onions can be served raw or cooked and can be added to numerous other foods as a flavoring. Cooking onions tends to soften them and removes any sharpness from the flavor. However, because heat makes onions bitter, they should be cooked over low to medium heat. Onions can be boiled, steamed, baked, sauteed, scalloped, or grilled.

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