Humans have loved to eat onions since ancient times. There are many vegetables around the world. which have their own advantages. And by consuming it man remains healthy. We use them in our food. I want to go over the most common types of onions and talk about when and why to use What kind of onion is that but to get back to the flavor of the delicious fried onions I’ve opened up to show you how you can substitute any leftover pieces and scraps of onion.
You have a classic Chinese condiment called to or onion oil, which is essentially just fried onion extract and it will be your new favorite thing, but let’s cover the basics first when we talk about onions. So we usually talk about the bulb or the leaves. Many of the vegetables of the Thallium family are closely related but the defining characteristic of all of them from humans is its taste and interestingness.
When you smell a whole onion you won’t really pay much attention to what we know because the flavor of the onion is activated when you break down the cells for example after chopping or grinding an onion when certain enzymes and The chemical compounds start to work their magic and within 20 to 30 seconds you will see them very clearly with your nose and we all know the most important actors with our eyes.
Serving Size (100g)
Amount Per Serving
|% Daily Values*|
|Total Fat 0.1 g||0%|
|Saturated Fat 0.042g||0%|
|Trans Fat o g|
|Polyunsaturated Fat 0.017g|
|Monounsaturated Fat 0.013g|
|Total Carbohydrate 9.34g||3%|
|Dietary Fiber 1.7g||7%|
|Total Fat||Less than||65g||80g|
|Sat Fat||Less than||20g||25g|
There are sulfur compounds here but they’re going to come from somewhere and that somewhere is usually the soil in which onions are grown and in a nutshell, this is theoretical stuff, we have to take into account the taste of all these different types of onions. On the variety and b the amount of sulfur they developed and for us, as home cooks that’s going to translate into three important questions.
How sharp and how sharp the onion is two how sweet is the onion and three what is the superpower of this onion because yes I think every different type of onion has a different superpower I think we should start with the good old yellow onion Going it is pretty pungent and oniony in taste but not too sweet or at least it is not too sweet in its raw form generally speaking for a long time.
The more dramatic you cook the onions, the more dramatically their flavor will change in the beginning, they’re just about to get more mellow but still taste a bit oniony, but as you continue to cook them, they’re going to get really rancid. All the sugars are going to be much sweeter than sugar. But before we talk about texture, try cutting an onion in half and you will really clearly see how it grows horizontally.
Because it shows you how the natural grain of an onion is a lineup that in turn will inform your decision about how you cut your onion. Will slice through the structure. Get these very round half rings which are all made of very short fibers if you cook them they will become extremely tender and after a while almost melt and have more flavor.
Because remember that the more onion cells we break down into their onion cells, that’s going to be that makes these half rings perfect for things like soups and stews or thick gravy curries or sauces, but if you don’t like onions. cut from north to south or pole as people like to say you are going to get a very different result in the form of onion liver if your onions are raw it will give you a beautiful look and pleasant crunchy texture Will give.
But this onion is soft when they’re cooked but still holds its shape very well, making it perfect for stuffing onion slices with things like stir-fries, but for you, caramelized onions Also know and this is the way to go. You need some raw onions but then again, to be honest, I am not for yellow onions.
Because that’s not their strong suit, they’re a little too crude for it, but speaking of strength, every onion has a superpower, so does this one yellow onion have incredible durability, they’re sometimes used to storing onions. Also known as you keep them in a cool dry and well-ventilated place, they are going to last for months, they are also really cheap and work for almost any application they make.
Onions are perfect for just about every time, but let’s move on to their more popular cousin the red onion, this one is a bit more refined with red onions having a very clean and yet super intense aroma, though that intensity with lots of sweetness. It’s totally good to cook with red onions, by all means, I mean they’re great to eat raw, although it can still be a bit overpowering for some people.
But luckily, there are at least two things you can do. Here’s a quick experiment about a red one. Cut a piece of onion, pull it into the poles with hot almost boiling water over one half and a pinch of salt for the other half cover with a pinch of sugar and balsamic vinegar gives both a good mix and let them soak for about 15 minutes, the onions in the hot water will be much less pungent in taste but still everything Is.
You love raw onions a trick I learned in Uzbekistan and vinegar onions They turn into almost a kind of instant marinade, without adding much onion flavor, both of which are amazing in salads or as a topping for sandwich tacos. work quite well. Pizza You name it catchy.
But what is their superpower, thank you for asking that will definitely be their calories. The way your food looks totally affects how much people like it and things with a few splashes of purple and white. Brightening up is a long way off of course but now let’s take it a little easier on the palette and try mild onions as there are so many different varieties.
White onions or this giant Spanish sweet onion, but they all have one thing in common, they are low on the sulfur side, which makes them sweet like onions, and on the other hand, when you chop them they are very tender even in their raw form. are sweet. Quarterly they make great fillers for your barbecue skewers.
But what I would call their superpowers is that they are the perfect onion to consume 100 raws, just chop them up and sprinkle them over meat, on tacos or use as a bright topping for soup bowls, you name it, there is another onion from the bulb category that we need to talk about and it’s not really an onion it’s a tiny bit I mean they are close relatives and in terms of intensity and sweetness, I call them onions I find the same.
But they have a different superpower, they are more delicate and refined with a more delicate and refined flavor with an almost garlicky side note, and then of course the form factor shallots are shorter and longer, so when you dice them carefully you get these lovely little cubes allowed. Has a very subtle and even flavor distribution which can come in super handy.
I love small pieces when you’re trying to add a little kick or really dip to your mayo sour cream or any other sauce for that matter and one of my special ways to use them, However, to prepare crunchy fried shallots which is a super popular thing in Southeast Asia, let me tell you how to do it but first we need to peel the shallots.
Which you’ll soon realize is a huge pain in the aspect, don’t fret Oppa is here to help. What you want to do is just cover your shallots in a heatproof bowl with boiling water and let them steep for five minutes. Let it sit, don’t worry. Happens to taste or not, but their skin is going to be soft and even a whole bundle of rinds will be a thousand times faster and a clean piece to peel.
your shallots into rings trying to maintain a uniform thickness then drop them in a pan that is not too shallow and cover with a neutral oil such as canola peanut or whatever first set your stove to medium and Then once it starts bubbling down to medium-low and keep stirring sometimes it can easily take 20 minutes or more to boil and stir but you have to go low and slow.
If you want to get even crispiness without the bitter burnt rinds, patience really pays off here, once they look like this strain off the excess oil and let them dry and cool on a kitchen towel. To spread, which will be when they’re exposed to firm light and crunchy. Once completely cool, place them in an airtight jar and sprinkle over anything they’re actually in.
Don’t throw out the oil, this side product is already a great thing to cook with, but we’ll come back to that later when we make a little bit of a big batch of oil for all our onions. Before we do that, we need to talk about green onions, although they are pretty much regular onions that have been harvested early, you know, before they grow a pair of bulbs and yes technically one There is a difference between scallions with narrow bottoms and spring onions with smaller onions.
But honestly, if you ask Mei you can totally use both of them, both are only going to be moderately intense in taste, not too sweet, but armed with a superpower of freshness, you can use any heavy And can add a zingy note to balance out a rich meal. But really the strongest of the umami bombs.
I would view the two different colored halves as different things, the whites have a deeper flavor and are great for preparing soups or stocks, while the greens bring the brightness and pungency, of course, their color to the visual appeal. Or even do a lot in terms of contrast when you use them as a garnish when it comes to garnishing.
If you want to be a little extra, try cutting the scallions into sections, slicing them as thin as possible but lengthwise. Then leave them in the ice bath for a few minutes while you’re trying to impress. If you have someone with your cooking on your next date night, please do me a favor and don’t confuse spring onions with chives, which are basically shallots.
World of green onions They are a different plant with a similar but more delicate and refined flavor and you know they are much smaller in diameter they are a great way to get allium flavor even in your sauces and dips for example And they work perfectly as a garnish for another often misunderstood green onion.
But they are actually different plantains with slightly different flavor profiles, they are definitely on the milder side but can still give you a rich umami base with a deliciously sweet undertone, while the flavor of their green top is Very nice, they actually have a roughness to them as well.
The texture is because they are best used for making stock or something like that, although white bottles can be used in a whole bunch of different recipes really recommend cutting them into thick sections.
Which I promise is perfectly good to use as a hero ingredient on its own, try braising with miso and honey for example, or baking with ham and cheese. But in the end, I promised to show you how to make onion oil. You kidding it’s a very famous thing in Chinese cuisine and it’s insanely delicious. You can totally use it just like you would use any other cooking oil except it’s already precooked. is from-packed with the aroma of delicious fried onions and it is going to take all your cooking to the next level, I promise the good news is that the process of making onion oil is extremely simple and smells great.
That’s just pretty much whatever type of onion you can get your hands on scrapes and leftovers in the cover of a large pot with a neutral oil like canola peanut or whatever I’m actually using all the demo pieces from this video, which are perfect for different types of onions, will give different nuances Let it come to a boil and keep doing this.
Sometimes in my case, I think it was closer to an hour and a half, but for the best flavor you really want your onions to be in a deep caramelized state, don’t forget to stir occasionally, but if You will note that first, the onion is going to blacken and eventually pass through a fine-mesh sieve into a heatproof pot and unlike me don’t be fooled seriously let it cool before bottling guys the depth of this oil is incredible and a Once you have gone through this process.
You can make any delicious dish a ton better without any more work, it should last a very long time so I hope you learned something about onions in this video, and guys seriously I can’t get enough of it may say onion is a vegetable that is commonly used in cooking every day but we mostly use it in cooking and in solid form. Onions are easy for humans to provide as an anti-inflammatory vegetable with powerful antioxidants. It contains minerals and powerful plant compounds. Which helps in many diseases like headache, chest pain, heart disease, and mouth ulcers.
It contains minerals and powerful plant compounds. But onions are low in calories but high in vitamins and minerals. Onion contains vitamin C. It helps in boosting immunity and is involved in regulating collagen production, tissue repair, and iron absorption. Rich in Vitamin C, a powerful antioxidant that helps protect cells from free radicals are called free radicals.
Folate B9 Pyridoxine B6 in onions contains B vitamins. It helps in improving the production of cells and improving nerve function. Onion is also a source of potassium. Onion is good for the heart Onion contains an antioxidant compound. It helps reduce inflammation and lower triglycerides, and lower cholesterol levels and lower cholesterol levels all help reduce the risk of heart disease. The anti-inflammatory properties of onions help reduce high blood pressure and protect against blood clots.
Availability of quercetin and flavonoids which is a powerful antioxidant. The availability of quercetin and flavonoid antioxidant which is a potent anti-inflammatory helps in reducing the risk factors of heart disease such as high blood pressure. If you are overweight and have a blood pressure patient. If you consume 162 mg of onion extract that contains quercetin per day, there is a significant reduction in systolic blood pressure by 3–6 mmHg compared to placebo.
1. Onion lowers cholesterol level
Antioxidant properties The availability of onions for daily use helps in lowering the cholesterol level and can ward off all heart diseases. Onion has a negative effect whenever you consume it in excess. The availability of sulfur compounds will affect your body odor and the sweat on your skin. In general, it can have a bad smell.
2. Onions Contain Anti-Inflammatory, Antioxidant Flavonoids
Availability of quercetin which helps the body and bones fight free radicals. It also helps prevent damage to bones. Sulfur element is found in onion which helps in making bones strong. In the study, if you will consume onions daily. This may well affect hip fractures.
3. High blood pressure
Onions contain an antioxidant called quercetin. Which is helpful in heart disease. If you consume the row form with food, your cholesterol level will decrease and you will be protected from heart disease. Onion mostly used in salad form can be a good habit as it is the raw form of onion. It is also safe against high blood pressure.
4. Benefits of onion juice
We can use onion in the form of juice. This test is hot and spicy. Onions are a source of B1, B6, C, folic acid, magnesium, and phosphorus with antioxidant, anti-inflammatory properties. Whatever we eat in a balanced quantity, you will get better results just like onions.
5. How can we make onion juice?
Step – 1. Take 3-4 medium onions
Step – 2. Put the chopped onion in a blender and filter the juice.
Step – 3. Drink juice for good health.
6. Allergy prevention
Onion juice contains the complete antioxidant quercetin. The flavonoids and antioxidant properties of onions reduce the problem of chronic inflammation. Quercetin protects the body from damage caused by free radicals and gets rid of histamine in the body.
7. Benefits of onion in clearing acne
Onion has antimicrobial and antifungal properties. It is beneficial in acne scars and swelling and rednessUse on face and wash off after 15 minutes. Onion is beneficial in the problem of acne due to its antioxidant properties.
8. Slow aging
The flavonoids and antioxidant properties of onions reduce the risk of cancer cell growth.