THE WORLD OF ONION

If we didn't know about onions how would Julia Child have made her French Onion Soup? Seriously, can you see in your minds eye; French Pickle Soup??

I've been in contact with the National Onion Association. I'm not messing around about this stuff. I went to the top for this information. I talked with Kimberly Reddin.

Kim is the Director of Public and Industry Relations. And this super lady gave me enough information to last a life time. So I'm going to condense this stuff down, so that Microsoft doesn't make more changes before we finish reading all this stuff.

Onions are divided into two categories: You have the Spring-Summer fresh onions. And these are available in yellow, red, and white. These will have a thin, light colored skin. They are generally sweeter and milder taste or flavor. The reason is the Spring-Summer Onions have a higher water content. 

A word of note: With the higher water content, the onion has a tendency to bruise easily. So be careful when working with them.

Don't be playing catch with them...

The other category is Fall-Winter Storage Onion. I'll bet there's not to many out there that knew that little tidbit? But anyway, These onions are available in the same type: Yellow, White, and Red. (And they're NOT, really onions from storage, but onions that are grown in a different region.) You can tell if you have this type of ONION by the multiple layers of thick, dark papery skins. Now these onions have an INTENSE flavor profile and a higher percent of solids.

(NOTE) The FALL-Winter onions are generally your best choice for dishes that require longer cooking times.

Usually Yellow Onions are used in French cooking, White Onions are generally used in Mexican cuisine, and the all mighty Red Onion is an excellent choice when used for grilling and charbroiling.

And don't forget that big slab of Red Onion on your burger.

Here are some Prep tips to think about while planning your work with Onions.

Prepare onions as close to cooking or serving time as possible.

An onion's flavor deteriorates and its aroma intensifies over time.

Refrigerate onions 30 minutes before preparation to prevent tearing.

To remove the smell of onions, rub hands and equipment with lemon

juice or salt.

Store your onions in a cool, dry ventilated place ? not in the refrigerator.

Lack of air movement reduces storage life.

Chopped or sliced onions can be stored in a sealed container in your

refrigerator for up to 7 days.

High heat makes onions bitter. When sautéing onions, always use

low or medium heat.

NUTRITIONAL FACTS

This is based on 1 medium size Onion

Calories 45

Total Fat 0 0%

Cholesterol 0 0%

Sodium 5 0%

Total Carbohydrate 11g 4%

Dietary Fiber 3g 12%

Sugars 9g

Protein 1g

Vitamin A 0g 0%

Vitamin C 11.8mg 20%

Vitamin B6 0.01g 5%

Calcium 36.8mg 4%

Iron 0.6mg 4%

Folic Acid 15.2mcg 4%

Potassium 190mg 5%

Selenium 0.5mcg 1%

Zinc 0.2mg 1%

*Percent (%) Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie

needs.

Source: U.S. Food and Drug Administration (FDA)

TO CAN ONIONS:

According to the USDA, use onions of 1-inch diameter or less. Wash and peel onions. Cover onions with boiling water; bring to a boil. Boil 5 minutes. Pack the onions into hot jars, leaving 1-inch headspace. Add ½ tsp salt to pints; 1 tsp to quarts, if desired. Fill jars to within 1-inch from top with boiling water. Remove air bubbles. Wipe jar rims. Adjust lids and process.



Process in a Dial Gauge Pressure Canner at 11 pounds pressure OR in a Weighted Gauge Pressure Canner at 10 pounds pressure:



Pints or Quarts:40 minutes



NOTE: Sea level pressure is 10 pounds. Pressure has to be increased as altitude increases by ½ pound per 1000 feet.

FREEZING ONIONS:

According to the USDA to freeze onions you need to wash, peel and chop onions. Water blanch 2 1/2 minutes; cool and drain. You may also freeze onions without blanching. Tray pack or day pack with headspace use in cooked products. Will keep 3 to 6 months.

This is a good time to use your FOOD SAVER!

According to the USDA, to dehydrate onions you need to trim the bulb ends and remove the paper skins. Slice 1/8 to 1/4 inch thick. Onions may be cut into 3/8 to 1/2 inch dice, but will be slightly less pungent when dried. Dry at 160 degrees Fahrenheit for 1 to 2 hours and then 130 degrees until dry. To tell if they are dry they should feel like paper. Dried onions readily reabsorb moisture, causing deterioration during storage, so they need to be packaged in airtight containers and kept in the freezer. 

INTERNET MYTH

There is a myth floating around the internet about eating cut onions that have been stored in the frig. making you sick. They could make you sick if you use bad cooking techniques, such as using the same cutting board as the one you used for cutting proteins. That kind of thing. So go ahead, and use as much of the onion as you need, and wrap the rest of the onion in plastic wrap and put in a plastic bag or container. And put that cut onion if the frig. And your not going to have any problems. You can store a cut onion for up to 7 days without any problems.

So now you have some information on Onions. And that's ?The whole truth, and nothing but the truth.? Now go cook up some Onions.

I wish to thank Kim for all of her help in producing this article. If you need more information from Kim, She can be reached at the National Onion Association.

Ph: 970-353-5895



While Onion is on your brain, You need to check out Kim's blog on ONIONS 

Here is her Blog address:  http://onions-usa.org/onionista/