Onion is reported to be one humble ingredient that is sliced into every meal. However, the mild effect of onions in gravies, stir-fry, souffle, salads and stocks apparently has a prominent impact on the foodstuff. The point made in an article is about the typical usage of onions in certain dishes that elevates its importance of flavor in red, white, yellow onions, leeks and shallots.
Every type of onion has a basic pungent and sweet flavor with a strike of sharpness and that differs with onions. However, from caramelization to softening the onions, it is emphasized that onions should be slow-cooked even while browning to retain its sweet flavors and juices. The article lists out the following recipes with which you have to be onion-specific:
1. Red Onions: – Eaten raw in salads or sandwiches.
2. White Onions: – These pearl-shaped bulbs go well with burgers, potato pasta salad, and sauteed for casseroles, stews, soups, roasted beef, poultry and pork.
3. Yellow Onions: – Caramelize well for gravies, soups and stews, barbecued on shish kebabs on sandwiches and in meat dishes.
4. Shallots: – They are best used for vinaigrette, stews, curries and pickles.
5. Leeks – Soups and Vichyssoise.
Well onions are not only restricted top particular dishes but they form an integral part of Asian and French Cuisine. As a common base for curries and poor man’s meal in India, onions have a capacity to stand on their own.
Culinary industry can go on to explore the goodness of varieties of onions in spices, natural seasonings and flavors. Chefs and food manufacturers have the health edge of onions to make it a vital flavor, as it is apparently researched to treat against colds, heart disease, diabetes, osteoporosis, and other diseases for the presence of anti-inflammatory, anti-cholesterol, anticancer, and antioxidant components such as quercetin.
Therefore there is more than one reason to cry for onion alongside going gaga over the goodness of garlic.
