History of Onions and Culinary Uses



White Onion

The Onion "Allium Cepa", in the same family as garlic, is one of the oldest edible plants dating back 3500 years. Although its origin is not so clear, it probably originated in the homeland of ancient Persia, in parts of Western Asia, and the Mediterranean. It was one of the favorite foods by the Egyptians who worshipped it as a divinity and, along with garlic, constituted the only source of livelihood for slaves engaged in the construction of the pyramids. Among the ancient Greeks and Romans, it was used to treat coughs, colds and sore throats and together with a little salt was a habitual breakfast as well as being used in countless dishes. In the middle ages, onions were used as protection against diseases.

 

Red Onion (Tropea)

Today the onion is grown throughout the world and is one of the most widely used aromatics in cuisines around the world. The Onion is a product of very ancient gardens. It is an herbaceous plant that produces its bulbs annually. The land on which it grows is generally a fertile soil that does not fear different climates. The part we eat is the "bulb", which can be eaten both raw and cooked. The onion has a particular flavor that gives dishes a pleasant taste and is often used as a "base" for the preparation of broth, soups, casseroles, risottos, meats, tasty sauces, stuffed onions, in salads and frittata.

 

Vidalia

Varieties

There are many varieties of onions that differ in the shape of the bulb, color of "robes" (skin), size and flavor. Generally, the red onion has a greater amount of aromatic substances than white, though nutritionally, there are no special differences. When the onion is fresh, it gives off a strong odor, caused by allyl isocyanate, which generally has irritating effects on the eyes and mucous membranes. When the onion is cooked, the substance disappears and the onion becomes remarkably sweeter in taste.

Nutritional properties

The onion has high water content, about 85%, 10% carbohydrates, 2% protein and fat content almost non-existent. Its vitamin content is low (B vitamins, vitamin PP and C).

How to recognize an onion is really fresh?

It is important that it is compact, rather firm and without dents, stains, or mold

Tip to avoid watering eyes

Peel onions under cold water. Use a very sharp knife when cutting an onion, “the sharper the knife, the less you cry”?

How to Store Onions

Onions can last for several weeks (if not months) without compromising their taste or nutritional value. Onions must be stored in a cool, dry, well-ventilated place.

Once the onion is cut, wrap left over portion in plastic wrap, and place in the refrigerator. It will keep for a few days.

Onions can be chopped and frozen in the freezer for a few months in freezer bags.  They will not be as crunchy, however cooked are still very tasty.   

 

White onions

Suitable for cooking, smells bitterly pungent somewhat irritating to the eyes and nose. Has more papery skin.  Can be cooked just like yellow onions, delicious minced and added to raw salsas or chutneys.

Red onions

Can be cooked or appropriate to eat raw. Has sweet and delicate taste.  This fleshy red Tropea is also excellent stuffed. Can be used in salads, salsas, and other raw preparations for their color and relatively mild flavor. The lovely red color becomes somewhat washed out during cooking. Can be used cooked in soups, pasta dishes, meats and seafood.

Golden onions

Considered an all-purpose onion, most often used. Has a nice balance of sweet and astringency flavor. They become sweeter the longer they cook. Are to be consumed cooked. Strong and pungent. Can be cut into rings, floured and fried.  Is a great side dish to meat dishes.  Spanish onions are a kind of yellow onion which are sweeter and more delicate in flavor when cooked.

 

Sweet Onions

Walla Walla and Vidalia are the most common kinds of sweet onions. Really do taste sweet. Thinly sliced they can be served in salads or on top of sandwiches. Sweet onions tend to be more perishable and should be store in the refrigerator.

Spring Onions

The most delicate, suitable for raw, pungent. Use the green part, fine chopped, for garnish. White part can be used raw in salads, and salsas.  Cooked can be used in stir fried foods or Mexican foods.

Leeks

Are fleshy but also tender and crunchy. More delicate aroma and flavor than the onion. Clean them well. Tastier steamed and cut into slices. Great in soups or baked.  

Shallot

Are the sweetest, delicate, midway between garlic and onion, can be used as substitute to both. Is used in many white sauces, such as béarnaise sauce, and in salad dressings. Refrigeration for shallots is not recommended, as cold temperatures tend to encourage sprouting.

 

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Lemons History and Culinary Uses

Fresh Lemons

The lemon is a treasured citrus fruit, used in many dishes to enrich the flavor of the dish, or simply to give them a touch of class.

 

The lemon originated in the Far East (India and China). It grew in the wild, was then imported to Europe by the Greeks who used it for ornamental purposes and for perfuming linen. Found in the digs in Pompeii, a house named the "Orchard House" (Casa Del Frutteto), with frescoes on the walls illustrating various plants including the lemon.

 

In the West, lemons spread throughout the year 1000, when the Arabs brought it to Sicily. The first real lemon cultivation was established in Genoa in 15th century. The discovery that lemon juice prevented scurvy caused large quantities of lemons to always be present on merchant vessels, which caused the spread of lemons in Northern Europe.  Lemons were purchased like hotcakes and paid in gold.

The lemon was later introduced to the Americas when Christopher Columbus brought lemon seeds to Hispaniola on his voyages. Spanish conquest throughout the New World helped spread lemon seeds. It was mainly used as an ornamental plant and for medicinal purposes.  In the 19th century, lemons were increasingly planted in Florida and California. Today the largest producer of lemons is Indian, then Mexico and Argentina. Italy is in the top ten ranking.  

The lemon is over 95% water, does not contain fats or alcohol. It is rich in potassium, vitamin C and foliate.

There is a variety of lemons used for various culinary purposes. The Eureka or Lisbon lemons grow year-round therefore are most abundant and easily found in all supermarkets. These lemons are most commonly used in recipes.  Coarse lemons, that are thick-skinned have less juice, therefore can be used to make lemon skin marmalade and sugar lemon strips.

 

 

Choosing lemons - Choose smooth-skinned lemons that are heavy for their size. The skin should have a fine grain and a bright yellow color. If there’s any streaks of green on the skin that usually means higher acidity. Avoid lemons that feel soft or spongy with skin that looks or feels wrinkled.

 

Lemon zest and rind gives flavor to cakes, cookies, scones, preparations of vegetables, salads, meat, fish or seafood.  Its skin, which is very aromatic, is often included as an ingredient to prepare many savory and sweet dishes, as long as only the yellow part is used and not the white which can be bitter and unpleasant.

 

Lemon juice is used as a marinade for dark meat or game because it can remove that classic wild flavor not everyone likes. It can be used to prevent some vegetables and fruits from oxidizing. Lemon juice is widely used in fruit salads, and to make lemonade, or flavor tea. Lemon juice is also used as a short-term preservative on certain foods that tend to oxidize and turn brown after being sliced, such as apples, pears, bananas and avocados.

 

Limoncello, made from Femminello,  St. Teresa, or Sorrento lemons is native to Italy. These lemons skins are used because of the high oil content. Limoncello is a time-honored drink of southern Italy:  a lemon liqueur usually served at the end of the meal. Today it can also be used in cooking desserts, preparing chicken or seafood dishes.

Chef Tips:   Buying Organic is always best. Substitute fresh lemons instead of vinegar or salt in recipes. When buying fresh lemons, store in refrigerator for less than a week. If not used over a week, place whole lemons in freezer bags and freeze. Always rinse lemons before using. If zesting, pat dry before use. Instead of bottled salad dressing, use fresh lemon and extra olive oil with dressing.

 

Recipes to use lemon zest: pie crust, cakes, cookies, cheesecakes, fruit pies, muffins, pasta dishes, risotto, soups, couscous, tabouleh, roasted vegetables, and marmalades.

Recipes to use lemon juice: in place of salad dressing, marinade for fish, chicken, or lamb, in tea, cocktails, in hummus, couscous, lemon tart, tagines, scaloppini, ceviche, Carpaccio, grilled fish and meats, yogurt sauces, fresh squeezed on grilled meats, fish or seafood.

 

 

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