Uncooked: All about onions
All onions contain allicin, a sulphurous, essential oil that irritates the mucous membranes, but is also responsible for the natural antibiotic effect of onions.
Tip against tears
When cutting the onion, use a very sharp knife and breathe through the mouth, not through the nose!
Onions should always be cut just before consumption, otherwise they taste bitter.
When storing: cool and dark, preferably in the basement. Even light frost tolerate onions, if they are not touched and slowly thawed. When storing fouled onions must be sorted out immediately, otherwise all are quickly spoiled.
This is how onion cubes are cut
Peel off the outer skin and halve the onion from the stalk. Place the cut side on a board, then cut the onion horizontally to the board a few times until just before the stem, it should not fall apart. Now cut a few times from the top of the stalk forward to the top, and the onion should still stick together. Just cut the dice from front to back. Voilà!
Little onion customer
The classic brown onion has been known as a nutrition and remedy for over 5,000 years. It tastes spicy-spicy, but is slightly sweetish when stewing due to its high sugar content of 8 percent. It tastes particularly good in stews and anything that can tolerate a little more sharpness. Roh is recommended only to real fans.
The white onion It is mainly grown in warmer countries, has a mild-spicy taste and is not very spicy. You can use them as well as the normal onion, but also for marinades or salads.
Red onions come from Italy and are sweet and mild-hot. They are great for raw food in salads and look very decorative. When cooking, the onions lose some color.
Onion: It is the largest and is originally from Spain and tastes mild-aromatic. The onion is often used for raw food or stuffed vegetables. It can be stored at home only for a short time.
Shallots or shallots are the finest and mildest of all onions. They vary in color from pink to copper, and vary in size depending on the country of origin. They fit with their mild aroma particularly well in the fine kitchen.
