No reason to cry over sliced onions
Onions are nothing to shed tears over. These flavorful bulbs are thought to have originated in central Asia, in what we now consider Iran and Pakistan. It is believed that onions may have been among the earliest cultivated crops, as early as 5,000 years ago. They are an essential part of our diets, with the average American eating 20 pounds a year.
Can you imagine a hamburger without a slice of onion, how bland spaghetti sauce would be, or even what life would be like without onion rings? Onions can be used in a variety of ways and are available year round in supermarkets, locally at farmers markets, home gardens and roadside stands.
Right now you will find the spring/summer fresh onions available in yellow, red and white. They can be identified by their thin, light-colored skin. They have higher water content than fall/winter onions and are typically sweeter and milder than storage onions. This higher water content also makes them more susceptible to bruising, so care must be taken in handling.
Spring/summer onions have a thinner skin and should also be firm but not as hard as a storage onion. Choose onions that are free of cuts and bruises. Fresh onions are more delicate and need more care than the storage onion and will not keep as long. They should be stored in a well ventilated, cool dry place or refrigerated in a closed container once cut.
In the outer layers of onion flesh is a high concentration of flavonoids. Flavonoids are found in almost all fruits and vegetables. They along with carotenoids are responsible for the vivid colors in fruits and vegetables. Flavonoids are the largest group of phytonutrients and are powerful antioxidants with anti-inflammatory and immune system benefits. You will want to be careful to remove as little of the edible part of the onion as possible when peeling.
The one thing most do not like about onions is that they make you cry when you cut into them. This is because the onion produces a sulfur-based gas. The gas reacts with the water in your eyes and forms sulfuric acid. To rid your eyes of this fiery irritant, your tear ducts work overtime. For no more (or fewer) tears, try moving your face farther away from the onion so the gas disperses before reaching your eyes.
Another suggestion for reducing tears is to first chill the onions for 30 minutes. Then, cut off the top and peel the outer layers, leaving the root end intact. Find what works best for you.
Bulb onions come in three colors—yellow, white and red, or purple as it’s referred to by many. In the United States, yellow onions make up about 87 percent of the commercial onion crop; red onions are 8 percent; white onions, 5 percent. They can range in size from less than 1 inch to more than 4.5 inches in diameter. The most common sizes sold in U.S. markets are 2 to 3.75 inches.
Scallions, or green onions, are actually immature yellow, red or white onions, harvested before the bulb begins to form. “Spring onions” and “salad onions” are other aliases for immature onions. These have a delicate taste. This makes them an ideal choice for salads and dishes that you lightly cook. Overcooking these onions can result in a bitter taste.
If you are an onion lover, there is good news for you. Onions are low in calories yet add wonderful flavor to a wide variety of foods. With only 45 calories per medium onion, onions are sodium-, fatand cholesterol-free. They have 11 g total carbohydrate, 3 g dietary fiber, 9 g sugars, 190 mg potassium and provide 20 percent of your daily recommended allowance of Vitamin C.
For more information, contact the Miller County Extension Office, 870-779-3609 or visit us in room 215 at the Miller County Courthouse. We’re online at chadley@uaex.edu, on Facebook at UAEXMillerCountyFCS/ CarlaHaleyHadley, on Twitter @ MillerCountyFCS or on the web at uaex.edu/Miller.