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Spring Onions, (Allium fistulosum) = these are known as scallions, salad onions, green onions and cibies. They are simply a member of the Allium family whose root divides into separate plants instead of forming a bulb. Spring onions are used in salads as the flavour tends to be milder than ... Read review
Advantages: Cheap, versatile and good for you! Disadvantages: The smell.
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Writing reviews on onions seems to be "the" thing to do right now, so I decided to hop aboard the bandwagon and write me own.
I quickly discovered that it is not as easy as one might think. There is so much you can write about onions that it's hard to know where to begin.
I hope you enjoy reading my attempt and that you find it useful. Any questions - Just ask.
* Meet the Allium Family: ...genus include vegetables such as onions and leeks and herbs such as garlic and chives. Nearly all alliums have a strong smell similar to onions, even the ones used for purely decorative purposes. A lot of Allium flowers are tall with long leafless stems and a "bunch" of flowers at the top. The flowers often form almost perfect spheres and come most commonly in shades of white, pink, purple and blue although you can get many different colours. more
* Introduction:
Writing reviews on onions seems to be "the" thing to do right now, so I decided to hop aboard the bandwagon and write me own.
I quickly discovered that it is not as easy as one might think. There is so much you can write about onions that it's hard to know where to begin.
I hope you enjoy reading my attempt and that you find it useful. Any questions - Just ask.
* Meet the Allium Family:
Allium is the name given to the onion genus. There is a staggering amount of spices in the genus, over 1250! The onion genus is of the Alliaceae family although it was wrongly classified by Botanists for years as being part of the Liliaceae, (Lilly), family.
Alliums are perennial, (from the Latin per meaning through and annus meaning year), bulbous plants. Perennial plants live for more than two years.
Most species of alliums are found in temperate climates in the Northern hemisphere with a few exceptions found in Chile, Brazil and Africa.
There is a lot of variety within the Allium family from onions, garlic, leeks to plants that form really beautiful architectural flowers. The bulbs of alliums are generally made up of lots of tiny bulbs called bulbils and along with a seed, this is how alliums re-produce.
Members of the genus include vegetables such as onions and leeks and herbs such as garlic and chives. Nearly all alliums have a strong smell similar to onions, even the ones used for purely decorative purposes. A lot of Allium flowers are tall with long leafless stems and a "bunch" of flowers at the top. The flowers often form almost perfect spheres and come most commonly in shades of white, pink, purple and blue although you can get many different colours.
* Types of Onion:
There are so many types of onion and technically every member of the Allium family is an onion. For the purposes of this review I will concentrate on the ones most commonly used in cooking.
Spring Onions, (Allium fistulosum) = these are known as scallions, salad onions, green onions and cibies. They are simply a member of the Allium family whose root divides into separate plants instead of forming a bulb. Spring onions are used in salads as the flavour tends to be milder than other onions. The spring onion is used widely in oriental food both as an ingredient and as a garnish. Spring onion can have an outer skin in many colours including coppery red and purple.
Leeks, (Allium ampeloprasum var. porrum) = Instead of forming a bulb like most forms of Allium the leek grows in a long cylinder consisting of tightly bundled leaf sheafs. Leaks have a finer flavour than onions and are used extensively in soups, stews and raw in salads. My Mum cooks leeks in milk and they are really nice. You just need to slice up the leek and boil it in milk until soft.
Red Onions, (Allium Cepa Linne) = Red onions are also known as sweet Italian onions, Italian red onions, Creole onions and red torpedo onions. Red onions come in many varieties but they all share common characteristics. They are sweeter than other onions and are eaten raw most often. They are used in salads not only for their flavour but also for their colour. The colour of red onions varies from a bright almost pink, red to a deep purple colour.
Chives, (Allium Schoenoprasum) = Chives are always referred to in the plural because they grow in clumps not singularly. Chives are used as a herb not as a vegetable and chopped up and added to salads or used as a garnish.
Garlic, (Allium sativum) = Garlic does not grow in the wild and it is believed to be the result of cultivation. It most probably stems from the species Allium longicuspis which grows wild in Asia. Garlic has a very intense taste and fragrance. It is mostly used cooked in dishes and is used worldwide. Out of all the members of the Allium family garlic has the most health properties.
Spanish Onions = Also known as storage onions. These are the main varieties available in shops. They are actually from several onion species and are normally labelled by colour. They are the most commonly used onions and are large with a papery outer skin and lots of fleshy layers. Spanish onions can be eaten raw or cooked in many dishes or even fried and eaten as an accompaniment.
Shallots, (Allium oschaninii) = Shallots are more expensive than other varieties of onion and they have a much finer flavour. They are used in cooking, salads and pickling. Shallots can vary in colour from copper to red and purple. In Asian cuisine deep fried shallots are used as a condiment.
Pickling Onions = Sometimes known as cocktail onions. Pickling onions are either shallots or pearl onions. They are harvested small. Once pickled in vinegar and spices they are eaten as an accompaniment and used in cocktails.
Tree Onions, (Allium cepa var. proliferum) = The tree onion is commonly called the walking onion, top onion or Egyptian onion. The stem produces bulbils instead of flowers and the stems then bend down and grow eventually producing another plant. The bulbils are used for pickling and in salads.
* Nutritional Information: (Based on an average sized onion) Raw onion has 54 kcal/225 kJ - 1.8g protein - 11.9g carbohydrate - 5mg Sodium - 38mg Calcium. Fried onion has 66 kcal/275 kJ - 0.9g protein - 5.9g carbohydrate - 2mg Sodium - 19mg Calcium. Pickled onions have 4 kcal/17 kJ - 0.1g protein - 0.7g carbohydrate - 68mg Sodium - 3mg Calcium.
* The History of Onions:
Onions leave little or no trace when decomposed and because of this it is very hard to trace the exact origins of onions. However, it is widely believed that onions originated in either central Asia or Iran and West Pakistan.
Traces of onion remains have been found in Palestinian Bronze age settlements dating back to 5000 B.C.
It is believed that the onions first used were wild onions and the cultivation of onions happened around 3000-3500 B.C. in both China and Egypt. Onions are believed to be one of the earliest domesticated vegetables. This is due to the ease of growing, easy portability and long "shelf" life; onions also grow well in most types of soil and climates.
The ancient Egyptians actually worshipped onions as they believed that the spherical shape and layers of flesh symbolised eternal life. Pictures of onion have been found on the internal walls of pyramids both in the old kingdom and the new kingdom.
Onions were often used during mummification. They have been found placed in the pelvic regions, the throat, the ears, the chest, attached to the soles of the feet and arranged along the legs. King Rameses was found with traces of onion in his eye sockets. It is believed that Egyptians considered the onion magical as it had strong antiseptic properties and this along with the strong smell would bring breath back to the dead.
Onions are even mentioned in the Bible. In Numbers 11:5, the children of Israel lament the meagre desert diet enforced by the Exodus: "We remember the fish, which we did eat in Egypt freely, the cucumbers and the melons and the leeks and the onions and the garlic." This corresponds with the belief that the workers on the pyramids were fed onions and radishes.
In ancient Greece athletes ate large quantities of onions as they believed it would lighten the balance of the blood. In ancient Rome they were rubbed into the muscles of gladiators to firm them up.
In the middle ages the three staple vegetables in the European diet were beans, onions and cabbage. It is believed that the Romans spread onions all over Europe and they were introduced to North America by Christopher Columbus.
Onions were once highly prized and were used as currency to pay rent and strike bargains. Onions were even given as gifts, especially wedding gifts.
The pilgrims took onions with them on the Mayflower and were surprised to find that they already grew throughout America and that the Native Americans used them extensively for both culinary and medicinal uses. Diaries of pilgrims state that onions were planted as soon as the ground had been cleared.
Since then onions have become part of everyday life. They are very cheap and versatile making them common in kitchens all over the world.
* How to Cut an Onion:
There is a lot of debate in the culinary world about the correct way to cut an onion. I have my way which is what I will describe here.
Firstly I cut off the "furry" bottom bit and the top where the stem would have been.
Next I place one of the now flat bits on the chopping board and cut the onion in half. If you look at the rings you want to cut cleanly across the middle.
Next I lay one of the halves flat against the board and cut through the rounded side to make half moon shapes. You will be able to see the layers and it will look a bit like a rainbow.
I quite often leave them like that. They break up into little smile shapes when you add them to the pan. If I want them smaller I hold the slices together firmly and cut cross ways from the way I have just cut them.
I find this the easiest way as the layers of the onion does a lot of the work for you.
* Growing Onions:
I have never grown onions but my parents used to and they have told me that is very easy. I have however grown chives, possibly the easiest thing in the world to grow, and garlic.
I don't feel qualified to tell you how to grow onions but I can refer you to some very helpful websites.
There are many known health benefits associated with eating onions and garlic. These benefits were well known to our ancestors. Since early civilisation, mankind has used onions for their powerful healing qualities.
Modern advice which has been backed up by scientific evidence emphasizes the benefits of a daily intake of garlic and onions.
It is accepted that pungent natural foods contain chemicals that can protect the body from a huge range of illnesses and diseases.
These include: Cardiovascular disease Infections Diabetes Respiratory problems Cancers
Extensive tests on humans have concluded that a regular intake of onions can:
Lower "bad" cholesterol and raise "good" HDL cholesterol Lower blood pressure Reduce the risk of blood clots Kill off viruses and bacteria Reduce the risk of certain cancers, especially stomach cancers. Reduce the risks of diabetes Stimulate cell growth Kills worms and parasites Help strengthen and improve the condition of hair
Scientific tests have further identified a compound in onions called "quercetin" which is a powerful antioxidant and cancer-attacking agent.
* Myth, Lore and Trivia:
It was once believed that the smell of onions would repel dragons and the scent of garlic would do the same for Vampires.
The Elven, (a language made up by Tolkien), word for onion is "Ae'lon" and means tear. It is believed in European folklore that garlic can ward off the "evil eye". It is lucky to dream about garlic being in your house and dreaming that you are eating garlic means you will soon uncover a secret. Homer reported that Ulysses owed his escape from Circe to yellow garlic. There is a Mohammedan story that when Satan left the Garden of Eden, garlic appeared where his left foot rested and onion under his right. The Talmud, a collection of Jewish laws and traditions, recommends garlic to be eaten on a Friday night. Alliums are not considered vegetarian by Chinese and Buddhist vegetarianism. The foods of Mabon, a Pagan festival celebrating the autumn equinox, consist of the gleanings of the Second Harvest including onions. It is believed that hanging a bulb of garlic in new home helps to dispel negative energy and if a clove of garlic is placed under a child's pillow it will ward off nightmares. It is said that Nero ate leeks to improve his speaking voice. The Welsh use the leek as their national emblem, this stems from the battle against the Saxons, during which the Welsh wore leeks on their caps so that they could tell friend from foe. During the Nazi occupation of France, Picasso, who was desperately hungry, painted leeks to feed his soul. Romanian Gypsies have used chives in fortune telling.
The Romans believed chives could relieve the pain from sunburn or a sore throat. They believed that eating chives would increase blood pressure and acted as a diuretic.
* Recipes:
Onion Bread:
Ingredients =
1 sachet of dried active yeast 2 tablespoons of sugar 1 ½ cups of warm water 2 teaspoons of salt, (optional) 2 tablespoons of butter 1 tablespoon of diced onions ½ teaspoon of dried oregano 3 ½ cups of bread flour ½ onion 2 tablespoon melted butter
Method =
Dissolve the yeast and sugar in the warm water and leave in a warm place until creamy and frothy.
Stir the salt, un-melted butter, diced onions, oregano and the flour into the yeast. Cover with a sheet of greased Clingfilm and leave to rise in a warm place for about an hour or until the dough has doubled in size.
Knock the air out of the dough and place in a greased loaf pan. Cover again with greased Clingfilm and leave to rise for 40 minutes.
Preheat the oven to 190oC/ gas mark 5.
Arrange slices of onion on the top of the loaf. Pour over the melted butter and bake for 35 - 40 minutes until golden brown. The bread should sound hollow when tapped on the base.
Cool on a wire rack.
This is also delicious if after 30 minutes you take it out of the oven and sprinkle cheddar cheese over the top and return to the oven for the remaining time.
Serve with soup, stews or use to make sandwiches.
Onion Casserole:
Ingredients =
1 lb. onions sliced 1 egg, beaten 1 cup double cream 1 teaspoon salt ½ teaspoon freshly ground pepper ½ cup grated Cheddar cheese A pinch of paprika
Method =
Preheat oven to 200oC/Gas mark 6.
Put the onions in a saucepan with a knob of butter and cook until slightly browned. Cover with water and boil for 5 minutes.
Transfer to a casserole dish. In bowl mix the egg, cream and salt. Pour this mixture over the onions. Sprinkle with cheese and then the paprika. Bake for 25 minutes. This is great served with cooked meats or on it's own with a green salad.
* Conclusion:
In conclusion onions are varied, cheap, plentiful and versatile. They are widely available throughout the year and are stored easily. Onions can be dried or powdered and add flavour to many dishes. In addition onions have many health benefits.
I love onions and yes, I would recommend them to potential buyers!
Advantages: Cheap and easy to store. Disadvantages: Can make you cry.
...flowers, much loved by insects.
Onions belong to the Allium family, which has at least 300 types in it. Some are ornamental and some, such as herbs and vegetables, are edible. All family members share the same recognisable onion smell. The smell comes from allicins (sulphur compounds) and fumes are given off if any part of the plant is damaged.
These compound chemicals are what make you cry when handling onions, but they also give the distinctive ... ...in the World grows onions in some form and, like many plants that have been known and used by so many cultures, they are either revered or feared. They have been regarded as evil, common or are forbidden altogether.
3,000 BC seems to be the time when people began to cultivate onions rather then collecting them from the wild.
It seems that our old friends the Romans (What did they ever do for us?) introduced Europe to onions, garlic and leeks. We ...
Marans 04.01.2006
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Ciao members have rated this review on average: very helpful Review of Onions
...I think I must use onions in cooking 2 or 3 times a week I often buy them from the supermarket but I always grow a few of my own. It will soon be time for a spring sowing. I was looking at seeds and thought I would tell you most of what I know about onions.
The onion is a member of the Alliums family. Leeks, chives, garlic are all members of this family. There are also some non-edible alliums that are grown for the flowers.
Now onto my onions, ... ...or seeds . Onions are an annual flowering and seeding in a year.
If I were to be planting sets I could plant them February to April and I would be harvesting July, August when the leaves are dying back if I were storing them they can of course be pulled and used before then. Sets are immature bulbs that someone has grown from seed. These you just put in your soil about 1 inch/ 2cm deep with the tips of the onion just showing above soil place them ...
mumsymary 08.01.2006
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Ciao members have rated this review on average: very helpful Review of Onions
Advantages: Very Versatile, Easy To Grow Disadvantages: Make Your Eyes Water
...chosen to write about Onions. Onions are one of the most widely used of all Vegetables and will no doubt be familiar to just about all of us in one variety or another, but the actual number of varieties available and their versatility is immense.
THE HISTORY
The true origins of the Onion are actually unclear as Onions are made up of a very thin cellular structure and therefore leave virtually no fossil trace. It is believed however that Onions ... ...well as the nutritional benefits Onions also have medical properties too and have long been known to help lower levels of Cholstorol in the Blood and lower Blood Pressure. Today the Onion is the second most cultivated crop in the World after the Tomato.
THE VARIETIES
There are so many different varieties that have evolved it is sometimes difficult to imagine that they all have a common ancestor in the Wild Onion plant which is a part of the Lily ...
micksheff 13.02.2006
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Ciao members have rated this review on average: very helpful Review of Onions
Advantages: Tasty Disadvantages: make you cry when peeling
...Date. These all produce large onions and can be bought in onion sets from the garden centre for around £1.45 upwards, you can however grow them from seed, but so far in my gardening experience I have never grown a huge onion from a seed and only end up with salad like spring onion looking things, so if anyone has any tips on how to grow a good sized onion from seed let me know, otherwise I’ll stick to buying onion sets.
To cultivate your onion prepare ... ...also have grown good sized onions in boxes, so if you haven’t a garden try them in the window box, or patio pot you never know what you can produce as to me gardening is all about experimentation and having a go at something new each year. It is also therapeutically and good fun to get the kids involved, my son once grew a massive pumpkin one year which not only amazed me but embarrassed me too as my puny little things didn’t grow half the size his ...
Sunnysmiles 24.05.2007
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Ciao members have rated this review on average: very helpful Review of Onions
Advantages: Very versatile for cooking, will store well Disadvantages: can be harder to grow for beginners
Onions are very good for you so please read on ☻
As I have just planted my over winter onion sets I though I would write a review for them.
Firstly let's start with the basics, what are onion sets? Basically they are small onions about the size of a garlic clove that you buy in bags of around 50 from your garden centre in September or October. You plant them and they grow into bigger onions. Another way of growing onions is from seed which ... ...If you want to grow onions and you're not an experienced fruit and veg grower I would recommend starting with onion sets rather than seeds, as I mentioned you can get these from any good garden centre at the start of Autumn. They can cost anything from £1.50 -£4 for a bag of around 50. If you think about it, even the more expensive varieties are still good value for money cos you're not going to get 50 onions anywhere for £4!
☼ ☼ ☼ ...
traceychurchill76 13.10.2006
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Ciao members have rated this review on average: very helpful Review of Onions
Advantages: pretty Disadvantages: more expensive than white /yellow
Do I know my onions? Well read on and find out. (Knowing your onions" is an expression used to describe a thorough knowledge of a subject)
There are many varieties that may be classed as onions in the genus Alium. Yellow onions white onions, red onions, leeks and chives too. I have written about those in another review. I realised I had not written about red onions so requested a category, Now I think I have told the world most of what I know about onions...
I am going to write about red onions today. I was eating a red onion for m supper and asked hubby if had known red onions when he was a child , he replied no I had not either in fact until more recent years 15 or something maybe .I am sure they were not as available as they are today.(anyone got any info ?)
The onion is I believe native to North America. The Egyptians ...
mumsymary 29.07.2007
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Ciao members have rated this review on average: very helpful Review of Red Onions
Advantages: really easy to grow Disadvantages: may be a bit too easy!
, caterpillars and mildew root, so do watch out.
As with all members of the Allium genus chives contain sulfur, some iron and Vitamins, but is especially high in Vitamins A and C. They also contain allicin, which may help lower blood pressure, reduce cholesterol and may even help prevent certain types of cancer.
Because you can start harvesting within 6 weeks of planting this is a good ‘hobby’ for children to enjoy. With a mild sweet onion flavour chives can be chopped as a garnish. Sprinkled on food, they can stimulate the appetite, or they can promote digestion. Chives really complement egg and tomato dishes. I use the chopped leaves in salads, soups and cheese dishes, and of course cottage cheese – yum. (btw, they don’t keep their flavour when you dry them)
* Remember, hang bunches of chives in your home to ward ...
loulou6 17.03.2001
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Ciao members have rated this review on average: very helpful Review of Chives
Advantages: stuttgarter gaint are a very long lasting onion Disadvantages: likes firm soil
It seems rather silly writing an opinion on onions, but it is quite surprising the amount of people who dont know how to grow onions....i always turn my patch of garden that i have allowed myself for allotment over in the winter and dig in the horse manure from the local stable,then i leave the groung for the frost to break down....then at easter time (that is the correct time to plant onions) i start to rake the soil over,getting a fine tilth,i have some very useful spare floor boards that I use for standing on (so I dont sink in the groung too much) I lay them across the groung where I will be planting the onions, this makes the ground quite firm when you stand on them, you see onions do not like soft ground,if you plant them in soft soil they will get wet rot a white fairy fungus.
then you can't plant onions in that spot for a few ...
banco 09.07.2001
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Ciao members have rated this review on average: helpful Review of Runner beans
