Guest guest Posted January 27, 2010 Report Share Posted January 27, 2010 The importance of onions in cooking can scarcely be overestimated, as every cook knows. Chives, scallions, shallots and leeks--all belong to the onion family, but it is the white- or yellowed skinned bulb that is used most widely in cooking. The smallest onion, known as the pearl onion, may be white or yellow skinned and is often referred to as the pickling onion. The medium onion, 1 to 1 1/2 inches in diameter, is the best size for boiling, braising or serving creamed or in stews or ragouts. The largest white- and yellowed skinned onion is used primarily for grating, mincing or chopping to add flavor to other dishes. The mild-flavored Spanish or Bermuda onion and the purple Italian onion are delicious served raw, in salads or in vegetable vinaigrette. TIP To avoid tears, peel onions under running cold water; or cook them in their skins, and peel them when partially cooked. If the small pickling onions are covered with boiling water and allowed to stand for 5 minutes, the skins will come off easily and without tears. OF COURSE EVERYONE KNOWS THAT: Onions can be chopped and dried in the oven. Use the lowest setting and remove when thoroughly dry but not brown. Store at room temperature in airtight containers. Onions can be frozen. Chop and place on a cookie sheet in the freezer. When frozen, remove and place in freezer containers or bags, and seal. This allows you to remove the amount you want when you want it. An alternative is to freeze whole. Jumbos can be peeled, washed, cored and dropped in a plastic bag. Once frozen, they can be removed like ice cubes. Freezing changes the onion's texture, so frozen onions should be used for cooking only. Whole frozen onions can also be baked. Place a whole, raw, unpeeled onion in the refrigerator and chill for approximately one hour before serving, or peel and cut into slices and place in a bowl of ice water for approximately 30 minutes and then drain on paper towels. Either of these methods will bring out a sweeter flavor when eating raw onions Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 27, 2010 Report Share Posted January 27, 2010 What's the nutritional value of onions? - " D M " <deranged_millionaire <Garlic-Loving-Recipes > Wednesday, January 27, 2010 8:09 AM Onion Facts > The importance of onions in cooking can scarcely be overestimated, as > every > cook knows. Chives, scallions, shallots and leeks--all belong to > the onion > family, but it is the white- or yellowed skinned bulb that is > used most > widely in cooking. The smallest onion, known as the pearl > onion, may be white > or yellow skinned and is often referred to as the > pickling onion. > The > medium onion, 1 to 1 1/2 inches in diameter, is the best size for > boiling, > braising or serving creamed or in stews or ragouts. The largest > white- and > yellowed skinned onion is used primarily for grating, mincing > or chopping to > add flavor to other dishes. The mild-flavored Spanish or > Bermuda onion and > the purple Italian onion are delicious served raw, in > salads or in vegetable > vinaigrette. > TIP > To avoid tears, peel onions under running cold water; or > cook them in > their skins, and peel them when partially cooked. If the small > pickling > onions are covered with boiling water and allowed to stand for > 5 > minutes, the skins will come off easily and without tears. > OF COURSE > EVERYONE KNOWS THAT: > Onions can be chopped and dried in the oven. Use the > lowest setting and > remove when thoroughly dry but not brown. Store at room > temperature in > airtight containers. > Onions can be frozen. Chop and place > on a cookie sheet in the freezer. > When frozen, remove and place in freezer > containers or bags, and seal. > This allows you to remove the amount you want > when you want it. An > alternative is to freeze whole. Jumbos can be peeled, > washed, cored and > dropped in a plastic bag. Once frozen, they can be removed > like ice > cubes. Freezing changes the onion's texture, so frozen onions should > be > used for cooking only. Whole frozen onions can also be baked. > Place a > whole, raw, unpeeled onion in the refrigerator and chill for > approximately > one hour before serving, or peel and cut into slices and > place in a bowl of > ice water for approximately 30 minutes and then drain > on paper towels. Either > of these methods will bring out a sweeter flavor > when eating raw onions > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 27, 2010 Report Share Posted January 27, 2010 Nutritional Value of Onion Given below is the amount of nutrients in a medium-sized onion (approximately 150 grams): Vitamin A - 75 IU Vitamin C - 9 mg Calcium - 48 mg Proteins - 1 gm Phosphorus - 66 mg Carbohydrate - 16 gm Sodium - 5 mg Potassium - 200 mg Dietary Fiber - 3 gm Calories - 60 Total Fat - 0 gm Saturated Fat - 0 gm •High in Vitamin C, Dietary Fiber, Vitamin B6, Folate and Manganese *Low in calories and high in flavor Onions •Onions are an excellent antioxidant, and they contain anti-allergy, antiviral and antihistamine properties. •Sulfur compounds in onions help to detoxify the body. •Onions aid in cellular repair. •Onions are a rich source of quercetin, a potent antioxidant Fresh as well as cooked onions have anti-platelet adhesiveness, which helps in preventing thrombosis. Onion has been found to be very good for those suffering from high blood pressure. Onion helps reduce inflammation and is therefore, beneficial for those suffering from Neuritis, Vertigo and Bronchitis. Onion, being a diuretic, increases the secretion of urine. Onions are rich in flavonoids and thus, provide protection against cardiovascular disease. Onions are very good for the health of hair, finger and toe nails and even the eyes. Onions contain a number of sulfides that help in lowering blood lipids Onions have anti-allergy properties, apart from being slightly laxative. Onions help drain out mucus from the cavities and loosen phlegm, in turn help in alleviating the symptoms of sinus. Onions help the body in destroying worms and other parasites. Researches have revealed that onions prolong longevity. Onions may be especially beneficial for women, who are at increased risk for osteoporosis as they go through menopause, by destroying osteoclasts so that they do not break down bone Since onions have the property of helping lower blood sugar, they are good for those suffering from diabetes. The extracts of onion, being rich in a variety of sulfides, provide some protection against tumor growth. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 27, 2010 Report Share Posted January 27, 2010 WOW.... I absolutely never knew this! Sounds similar of importance as to garlic. I'm going to use more onion in my recipes. Thanks!! Cindy - <jtwigg Wednesday, January 27, 2010 11:00 AM Re: Onion Facts Nutritional Value of Onion Given below is the amount of nutrients in a medium-sized onion (approximately 150 grams): Vitamin A - 75 IU Vitamin C - 9 mg Calcium - 48 mg Proteins - 1 gm Phosphorus - 66 mg Carbohydrate - 16 gm Sodium - 5 mg Potassium - 200 mg Dietary Fiber - 3 gm Calories - 60 Total Fat - 0 gm Saturated Fat - 0 gm •High in Vitamin C, Dietary Fiber, Vitamin B6, Folate and Manganese *Low in calories and high in flavor Onions •Onions are an excellent antioxidant, and they contain anti-allergy, antiviral and antihistamine properties. •Sulfur compounds in onions help to detoxify the body. •Onions aid in cellular repair. •Onions are a rich source of quercetin, a potent antioxidant Fresh as well as cooked onions have anti-platelet adhesiveness, which helps in preventing thrombosis. Onion has been found to be very good for those suffering from high blood pressure. Onion helps reduce inflammation and is therefore, beneficial for those suffering from Neuritis, Vertigo and Bronchitis. Onion, being a diuretic, increases the secretion of urine. Onions are rich in flavonoids and thus, provide protection against cardiovascular disease. Onions are very good for the health of hair, finger and toe nails and even the eyes. Onions contain a number of sulfides that help in lowering blood lipids Onions have anti-allergy properties, apart from being slightly laxative. Onions help drain out mucus from the cavities and loosen phlegm, in turn help in alleviating the symptoms of sinus. Onions help the body in destroying worms and other parasites. Researches have revealed that onions prolong longevity. Onions may be especially beneficial for women, who are at increased risk for osteoporosis as they go through menopause, by destroying osteoclasts so that they do not break down bone Since onions have the property of helping lower blood sugar, they are good for those suffering from diabetes. The extracts of onion, being rich in a variety of sulfides, provide some protection against tumor growth. --- Interested in rubber stamping? Contact me at jennyos_address. I offer special discounts to all new Stampin' Up! customers. www.stampinup.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 28, 2010 Report Share Posted January 28, 2010 Re: Onion Facts I like onions a lot and use them often in cooking. (Very rarely do I eat them raw--they do a number on my stomach!) When my husband and I traveled to west Africa last year, our group was served (a couple of times) sliced onions cooked until they were soft and " caramelized " into a thick gravy-like sauce, and this was served over cooked rice.. I was amazed at how tasty and filling this was, and nearly ALL the persons in our group (midwestern, rural people with mostly " traditional " meat-potatoes-bread food tastes) seemed to LOVE this onion and rice dish. I questioned the woman who cooked for our group and she gave me the verbal walk-thru on preparing the onions--I have made it several times for my husband since we returned and he just LOVES it. (BTW, when we married, my DH swore he would never eat onions...but this just tastes so good and he's, thankfully, long since given up on THAT prohibition!) Best to all! (It's a sunny, cold day here with snow on the ground and no clouds in the sky!) --Laura B., in Illinois Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 28, 2010 Report Share Posted January 28, 2010 I love African food! (Especially Ethiopian...lentils...MMM!) Can we have the recipe? :-) AKM ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~Angela K. Marvin>^..^< Jackie~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ --- On Thu, 1/28/10, L.B. <elbee577 wrote: L.B. <elbee577 Re: Onion Facts Thursday, January 28, 2010, 2:54 PM  Re: Onion Facts  I like onions a lot and use them often in cooking. (Very rarely do I eat them raw--they do a number on my stomach!)  When my husband and I traveled to west Africa last year, our group was served (a couple of times) sliced onions cooked until they were soft and " caramelized " into a thick gravy-like sauce, and this was served over cooked rice.. I was amazed at how tasty and filling this was, and nearly ALL the persons in our group (midwestern, rural people with mostly " traditional " meat-potatoes- bread food tastes) seemed to LOVE this onion and rice dish.  I questioned the woman who cooked for our group and she gave me the verbal walk-thru on preparing the onions--I have made it several times for my husband since we returned and he just LOVES it. (BTW, when we married, my DH swore he would never eat onions...but this just tastes so good and he's, thankfully, long since given up on THAT prohibition! )  Best to all! (It's a sunny, cold day here with snow on the ground and no clouds in the sky!) --Laura B., in Illinois Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 30, 2010 Report Share Posted January 30, 2010 Hi Laura, Did you already post the recipe for this? Did I miss it? My mouth was watering reading you post and I assumed there would be a recipe at the bottom. I was disappointed! Could you please post it, if you haven't already? Thank you. Pamela , " L.B. " <elbee577 wrote: > > Re: Onion Facts > � > I like onions a lot and use them often in cooking.� (Very rarely do I eat them raw--they do a number on my stomach!) > � > When my husband and I traveled to west Africa last year, our group was served (a couple of times) sliced onions cooked until they were soft and " caramelized " into a thick gravy-like sauce, and this was served over cooked rice..� I was amazed at how tasty and filling this was, and nearly ALL the persons in our group (midwestern, rural people with mostly " traditional " meat-potatoes-bread food tastes) seemed to LOVE this onion and rice dish. > � > I questioned the woman who cooked for our group and she gave me the verbal walk-thru on preparing the onions--I have made it several times for my husband since we returned and he just LOVES it.� (BTW, when we married, my DH swore he would never eat onions...but this just tastes so good and he's, thankfully, long since given up on THAT prohibition!) > � > Best to all!� (It's a sunny, cold day here with snow on the ground and no clouds in the sky!) > --Laura B., in Illinois > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 31, 2010 Report Share Posted January 31, 2010 I'm sorry, Pamela, I didn't post the recipe yet. I've never had it written down, and I didn't make it " exactly " --I am one of those who " eyeball " ingredients when I cook much of the time. I did write that the next time I made this food, I would try and make note of amounts and such and post it as a recipe here. It's good. I'm not one to like the same foods over and over, but my husband would eat this pretty often, if we had it on the menu. I'd have tried to post it from memory, but it's been a while since the last time I made the " onions-and-gravy " that we have over brown rice. I will try and remember to get the recipe posted when I do make it next. Best regards--have a great week! --Laura B., in Illinois (who is going to eat black bean burritos, most likely, tomorrow!) Posted by: " clarity_clarity " claritee clarity_clarity Hi Laura, Did you already post the recipe for this? Did I miss it? My mouth was watering reading you post and I assumed there would be a recipe at the bottom. I was disappointed! Could you please post it, if you haven't already? Thank you. Pamela , " L.B. " <elbee577 wrote: > > Re: Onion Facts > � > I like onions a lot and use them often in cooking.� (Very rarely do I eat them raw--they do a number on my stomach!) > � > When my husband and I traveled to west Africa last year, our group was served (a couple of times) sliced onions cooked until they were soft and " caramelized " into a thick gravy-like sauce, and this was served over cooked rice..� I was amazed at how tasty and filling this was, and nearly ALL the persons in our group (midwestern, rural people with mostly " traditional " meat-potatoes-bread food tastes) seemed to LOVE this onion and rice dish. > � > I questioned the woman who cooked for our group and she gave me the verbal walk-thru on preparing the onions--I have made it several times for my husband since we returned and he just LOVES it.� (BTW, when we married, my DH swore he would never eat onions...but this just tastes so good and he's, thankfully, long since given up on THAT prohibition!) > � > Best to all!� (It's a sunny, cold day here with snow on the ground and no clouds in the sky!) > --Laura B., in Illinois > > > > > > Quote Link to comment Share on other sites More sharing options...
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