Majida Rashid
The humble onion holds the honor of being one of the few vegetables that has been used throughout the world since time immemorial. People in the Middle Ages paid rent with onions and also gave them as a wedding gift.
Original use of the vegetable is not known but mention of onion cultivation has been found in the Sumerian text dating back to 2,500 B.C. Egyptians from 3,500 B.C. era worshipped onions and even buried them with their Pharaohs because to them the vegetable symbolized eternity. Even Chinese grew onions 5,000 years ago.
Romans thought onions cured bad vision, mouth sores, snake bites, toothaches and even insomnia. Greek athletes drank onion juice, ate onions in large quantities and rubbed their bodies with onions before the Olympic games. That must have repelled non-Greek opponents, leaving the champions behind!
Like a chameleon, onions change their appearance and adapt to every form of cooking. They retain their shape when stir fried and mush up when cooked in curries. They also absorb flavors of other ingredients and add richness to the food they are cooked with. While raw chopped onions perk up salads and salsas, slow roasting and sautéing bring out their natural sweetness.
Onions also have a global reputation for stinging the eyes of the person who chops them. The enzyme alliinase found in onions was considered to be the cause of this phenomenon. But, according to a recent Japanese study, the real culprit is lachrymatory-factor synthase compound. It irritates lachrymal glands in the eyes and causes crying.
Onions belong to the genus Allium in the lily family. They can be classified as strong ones that irritate our eyes and the mild ones. Yellow, white and red onions belong to the former category. They are pungent and make us shed tears during chopping. The milder ones like sweet onions, shallots, green or spring onions and leeks are easier to handle.
The yellow onion is the most common variety. Their yellowish creamy flesh has a strong and sulphury aroma. They store well for a long time. White onions, on the other hand, have a comparatively milder flavor and go well with salads. They are ideal for stuffing poultry and vegetables for dolmas.
The purple one, known as the red onion, is milder than the yellow onion. Some people eat them raw as it is believed they help in digestion and kill harmful gut bacteria.
Sweet onions with a milder flavor are ideal for browning. Their skin is slightly lighter than the yellow onions. They can be dipped in batter and fried.
Spring onions, whether they are fried, sauteed, steamed, added as a garnish or mixed in curries will freshen up the flavor of any dish. Shallots and pearl onions are one of the milder varieties. Besides, mixing the chopped ones in vinaigrette before tossing into salads, they can also be roasted whole and blended in sauces.
Onions should be fried in medium hot oil because this temperature seals the juices and results in even browning. After adding them in a pan, decrease the heat to medium. Always fry them in a single layer. Dumping too much will result in uneven browning.
Here is a recipe for the basic onion sauce for curries and it can be made in advance. Tomatoes can be omitted at this stage. Adding them to the sauce before making the curry would give a fresher flavor.
Ingredients:
4 tablespoons olive oil
1 round yellow onion, finely chopped
2 garlic cloves, finely chopped
1/2 teaspoon each of ground coriander and cumin seeds
1/4 teaspoon crushed red pepper and turmeric powder
Salt to taste
2-3 medium chopped tomatoes (optional)
Directions
In a wide pan heat the oil to medium high.
Add the onions and allow them to sizzle. When the sound mellows, lower the heat slightly and let them cook, stirring occasionally, until golden brown.
Put in the garlic and the spices and cook for a minute.
Mix in the tomatoes and cook until they become mushy.
Stir and remove from the heat.
Cool the sauce and freeze.
The sauce is sufficient for cooking a pound of meat. The night before making a curry, remove the sauce from the freezer and refrigerate.
Thank you J
