Wednesday’s Helping: More on Onions

We can’t get enough of this pungent pickYes, we did do a post about onions, which was way, way, way back in May 2009. But we thought that there must be more about this pervasive ingredient. The word onion comes from the Latin word unio, which means one. Each plant produces only one bulb. Also, the layers form together in a union around the bulb’s center. The pungent odor comes from onions’ sulfur contents, which also causes the formation of tears when cooks cut or handle this food item. The vegetable is available-year around-in the produce section of most major grocery stores.

Onions originated in Asia and the Middle East. The Ancient Egyptians used them for currency during the building of pyramids. Christopher Columbus brought them to the West Indies. The onion became popular across all socioeconomic levels—especially among the poor--since the vegetable was a simple means in spicing up any prepared meal. Select onions that are neat, nicely formed, and have no bruising, discoloration, or mold. Look for dry skins and no holes or openings at the neck. Onions are high in Vitamin C, chromium (a mineral that helps the body process insulin), and contain several anti-inflammatory chemicals. Here is a short primer on onions:

Walla Walla - This is a sweet golden onion that’s also named for a city in Washington state where it’s grown. Production is controlled and only onions grown in a specific area of Walla Walla valley can be labeled as Walla Walla onions. These onions are in season from June through August.

White - This is very popular in Hispanic kitchens and well known for their tangy and crisp taste. White onions are more fragile and have a tendency to rot faster than other onion varieties.

Yellow - They are the most common and most widely used variety of onion. People think of this variety when a recipe simply calls for onion. These have a higher sulfur content and stronger flavor compared to white onions.

Red - This variety may be eaten raw. Cooks add them to salads for their color and milder flavor. We also suggest grilling red onion.

Vidalia - These golden brown onions are one of the most popular sweet varieties and are named for a town in Texas. By law, only onions grown in certain areas of Georgia and Texas can be labeled Vidalia onions. Harvesting season runs between April and June. Look for the white flesh and somewhat flat and round shape. These onions are great for making onion rings.

Boiling - These are smaller versions of their larger cousins and come in white, yellow, and red. They grow up to two inches in diameter and are usually cooked whole.

Candy – This relatively new hybrid yellow onion is mildly pungent and sweet.