From onion rings to scallions pancakes, the humble onion is a part of everyday life for billions of people. Onions are an essential ingredient in everyday cooking, from being a part of the soup or stews you love to eat raw in a salad. With loads of varieties come loads of possibilities, from adding a baseline of sweet and earthy flavour to dishes when cooked to a spicy element eaten raw.
Check out 101 – Guide To Onions And How To Use Them
The Onion Genus "Allium"
The onion genus 'Allium' is derived from the Celtic word all meaning 'strong smell', which is both accurate and understandable. The history of the ancestral and geographic origin of the onion species is unknown due to the lack of ancient documents, so no one knows with any certainty where the onion originated. The few existing ancient records of the onion being used, span within western and eastern Asia, which makes it likely to have its origin in either Iran, western Pakistan or Central Asia.
Onions are perennial herbs that grow in temperate areas of the Northern Hemisphere, except for a few species in Chile, Brazil and tropical regions in Africa. The onion genus is a plant genus with around 550–700 species, which also includes garlic and chives, some of which grow mostly in the wild and others are more widely cultivated commercially.
Alliums are usually divided into two groups: Edible alliums and Ornamental alliums. The edible alliums, among many, include white, red, and yellow onions, shallots, leeks, garlic, and chives. Ornamental alliums include varieties such as Giant Allium, Drumstick Allium and many more that you see blossoming in gardens in late spring or early summer. All Allium are in principle edible, or at least not dangerous to consume, but not all of them are tasty or great for cooking.
Cooking with onions
Check out the recipe for French onion soup here
Onions used in cooking add a baseline of sweet and earthy flavour to many dishes and gives a spicy element to dishes when served raw. With loads of varieties come loads of possibilities. All from using chives as a garnish to celebrating onion at its fullest. All around the world, onions are an important adder of subtle and bold flavour as well as crunchy textures.
Using onions raw in dishes
Onions provide texture to dishes as well as a stronger flavour. The sharpness of the onion depends on what kind of onion is being used and ranges between subtle and mild, to strong and complex.
Cooked, grilled and baked onions
The natural sugar from the onion is released when cooked, which makes them sweeter and gives them a caramelised flavour. The texture of the onions breaks down and makes them soft and good for soups as well as for marmalades.
Pickled onions
Some varieties of onions are more suitable for pickling. Onions with a greater texture let the onion keep some of its natural crispiness when pickled. The pickling process can be made using whole onions as well as onion rings and diced onions.
Loved by billions of people
Even though some have strong opinions when it comes to onions, most of us can't imagine a world without them. From being the star of the dish to being the base for everyday recipes, the onion is used in a million ways all around the globe. This humble ingredient brings a baseline of flavour and texture to the everyday dishes we love and treasure.