Onions have a complex flavor that can be described in various ways. Raw, their taste is quite strong and sulfury, even bringing tears to some eyes. However, onions transform when cooked, becoming sweeter and mellower.
Interestingly, an onion’s aroma and flavors depend on freshness and soil sulfur content. As members of the allium family along with garlic and shallots, onions get their zest from an enzymatic reaction involving sulfur compounds.
The technique used in cooking also influences an onion’s character. Finely dicing adds more savor than chunkier cuts due to increased surface area exposing flavor. What’s more, yellow, red and shallots each carry unique profiles, with some rowdier raw yet others gentler and sweeter.
Nutrition
Onions pack numerous nutrients into their low-calorie profile. They provide Vitamin C for immunity and collagen formation in skin. Onions also offer Vitamin B6 and manganese for various bodily processes like metabolism. Fiber aids digestion through gut bacteria too. Compounds in onions can decrease cholesterol levels, possibly reducing heart attack and stroke risk. Flavonoids such as quercetin act as antioxidants, helping control blood sugar levels and possibly preventing Alzheimer’s disease. Thanks to a nutrient-dense makeup, onions significantly boost health while requiring few calories. Their diverse uses in global cuisines make onions a highly versatile vegetable addition.
What Goes Well With Onion
Bacon,Bread,Cheese,Cream,Milk,Garlic,Oil,Pepper,Thyme,Mushrooms,Beef,Beets,Cucumber,Dill,Sage,Mint,Parsley,Rosemary,Cilantro, Oregano,Basil.