Jenny Morris



Onions complement almost any dish

How could we possibly live without them? Through most of history is has been said that onions were only fit for the poor, maybe the rich were put off by the smell of them raw, how ignorant can you be?
Onions were easy to grow and cheap to buy back then and often served raw and sliced onto bread as a breakfast for the poor.

Along came the Middle Ages and the onion, along with cabbage and beans became a staple for the rich and the rest is history. The Jains and the Buddhists’ believe that onions excite the passions and therefore along with a few other pungent foods forbid them in the diet. I must say besides the Jains and the Buddhists I can’t think of any culture that does not cook with an onion.

The Egyptians believed that the onion was a symbol of eternity on account of their circle within a circle and they therefore venerated them. Pharaohs were buried with onions for this reason.
I think you will agree with me that onions are something of a wonder food, they contain vitamins B6 and C, but other than that they contain 150 or so phytochemicals, they contain saponins which are said to reduce cholesterol and inhibits tumour growth.

There are many health benefits one can get from eating onions.
What makes you cry when you cut them?
The volatile sulphur compounds in their cells are released when you cut them and once mixed with the air these turn to allyl sulphate which irritate the eyes and makes you cry. The older the onion the stronger the juice.

Try not to prepare onions too far up front as they oxidize and this can affect their flavour. When buying onions they should feel really firm and heavy, the skin of course should be shiny and the skin around the neck should be tightly closed, never buy sprouting onions or marked onions.

When storing your onions a well ventilated place is what you want and also keep them in the dark as the light makes them bitter.
Never store onions and potatoes together, I have to admit I have done this more than once, the potato gives off moisture and gas and will make the onions spoil rapidly.
If you want to roast wedges of onion leave the root intact when you cut them and this will hold them together.
They say keep the onion in the fridge for half an hour before chopping, or soak them in warm water for 5 minutes, also a sharp knife is most important when slicing or chopping onions, a blunt knife bruises the onion releasing more sulphur into the air.
Onions are delicious roasted whole in their skins, steam builds up beneath the skin and the result is a soft and creamy onion, or peel them and give them a good glug of balsamic oil, a splash of olive oil, a sprinkle of brown sugar and a shake of salt, the result is delicious, crunchy and caramelized, sublime!
I like to roast my meat on a bed of thickly sliced onions, makes wonderful gravy with depth of flavor. I also use masses of onions in stews and curries. They thicken the dish naturally.
I love to slice onions thinly, especially the red ones, give them a sprinkle of salt to get them to sweat out the delicious juices, then give them a good joking with a ripe fresh lemon and then lastly stir in a cup of fresh cream and a pinch of dry or freshly chopped dill, rest in the fridge until you are ready to eat them, with anything. I love this stuffed into a baked potato, yummy!

Did you know?
They say to remove the smell of onions from your hands, you should rub them with lemon juice or vinegar.
If you want a nice golden fried onion do not add salt until after they are cooked. The salt makes them sweat and steam.

Balsamic Onions
(Serves as many as you want)
The longer these onions stand, the better they taste! It’s rather pleasant to keep one in your cheek to suck out all that lovely balsamic syrup ...

Peeled pickling onions as many as you want
Olive oil to drizzle
Salt
Crushed garlic as much as you like
DRESSING
Fresh garlic, crushed if you want more
Honey, to taste
Balsamic vinegar, to taste
5 ml (1 t) whole-grain mustard

Method
1. Preheat the oven to 180 °C.
2. Mix together the onions, olive oil, salt and garlic and place in an ovenproof dish.
3. Roast until golden brown but still firm.
4. Shake all the dressing ingredients together.
5. Toss onions with dressing and leave to marinate for 24 hours, or longer.

A little balsamic tip: If you are using young balsamic vinegar, pour it into a large basin and let it evaporate and it won’t be so acidic.

© Rude Food Nude Food Good Food by Jenny Morris