Onions For All Seasons

Onions have long been held in high esteem by many civilizations. The ancient Egyptians often buried onions with the Pharaohs because they thought the onion's overlapping circles symbolized eternal life.

The Greeks also believed in "onion power." Hippocrates believed onions held medicinal properties and prescribed them as a wound healer, diuretic and pneumonia fighter. During early Olympic games, Greek athletes consumed pounds of onions, drank onion juice and rubbed onions on their bodies to enhance their performance. But today, most people enjoy onions more simply -- piled high on hamburgers, chopped in salads or as a flavor-enhancing ingredient.

Fresh onions are available throughout the year. The National Onion Association, Greeley, CO, categorizes them as spring/summer fresh onions and fall/winter storage onions. Each category has unique characteristics. Spring/summer fresh onions are available from March through August and are identified by a thin, light-colored outer skin and a high water content that typically makes them sweeter and milder in flavor, but more susceptible to bruising. Fall/winter storage onions are found from August through April, have a thicker, darker outer skin, a stronger flavor and are denser. Both categories come in yellow, white and red varieties.

A good, fresh onion is firm and dry and free from blemishes, black mold and visible sprouting. They are available in bags, cartons, processed fresh (whole peeled, rings, diced, slivered) and individually quick-frozen. Sizes range from the largest (super colossal), to colossal, large/jumbo, medium, pre-pack, small, boiler and creamer, which is less than 1 in. in size.

At only 30 calories per serving, onions also offer nutritional value. They are fat and sodium free, and provide vitamins C and B6, potassium and dietary fiber. Onions also contain a flavonoid called quercetin, which is believed to protect against certain ailments, including some cancers, cataracts and cardiovascular disease. They also contain naturally occurring chemicals called organosulfur compounds, which are linked to lowering blood-cholesterol levels.

Onions star in a variety of applications and cuisines. From sauces to center-of-the-plate items to side dishes, onions can be boiled, braised, baked, steamed, sautéed, fried or grilled. For the best results, consider the following fresh-onion tips: use onions as close to preparation time as possible, as their flavor deteriorates and aroma intensifies; refrigerating onions for 30 minutes prior to use helps prevent some of the tearing; lemon juice or salt helps remove the onion scent from equipment and hands; sliced or chopped onions can be refrigerated for about seven days in a sealed container, while whole onions are best stored in a well-ventilated, cool dry place; and finally, sautéing over a medium or low heat is best, as high heat makes onions bitter.

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