Onions are a thoroughgoing member of both the trinity and miropoix aromatic mixtures. Hardly a savory American dish begins without onion, garlic and olive oil. You can bake onions, boil them, braise them, fry them, roast them, saute them and sprinkle them in salads. This pungent vegetable can make you cry, and rarely will you eat one uncooked.
Basic, common onions come in three colors: yellow, red, and white.
Yellow onions, the most popular, are also called brown onions. They are full-flavored and used most widely. They caramelize well and are favored for making French onion soup.
White onions are stronger and used frequently in general and Mexican cooking.
The red onion is the least strong and popular in salads, ceviche, corn salad and for grilling.
Onions are said to be natives of Asia and the Middle East since around 3000 BCE. The Egyptians placed them in particularly high esteem socially as well as gastronomically. Chris Columbus is credited for their trip the West Indies then they spread throughout the western world. Today, onions are raised in both hemispheres.
Onions provide a good source of fiber and are high in vitamin C.
Onions store best at room temperature in a mesh bag, with a shelf life of from two to four weeks depending on onion type. Choose onions which are firm, skin intact and flat as well as round in shape. They should show no evidence of sprouting. Chopped onions, or unused onion portions, do not store well and should be refrigerated as well as covered completely.
Soups and stews
Below are foodsites with onion recipes: