Used in all cultures, onion is a classic of the kitchen and serves as the basis for many dishes. Whether it's white, yellow, red, sweet or even shallot, it not only brings unique flavors but it is also full of health benefits. However, each type of onion fits with dishes to the specific taste.
In addition to having taste, the onion is able to bring a salty, sweet or caramelized touch to the dishes according to the type chosen and the recipe to concoct. However, it is not just a spice, it also has useful virtues for health.
The health benefits of onion
Just like garlic, onion is an effective health ally capable of alleviating many ailments. Rich in antioxidants, especially quercetin, it helps protect the cells of the body and fight against free radicals. The latter usually cause cardiovascular disorders and cancers. When combined with a healthy, balanced diet, quercetin also helps to lower the level of bad cholesterol in the blood (LDL).
In addition, numerous studies have shown that onion acts as an inhibitor of the mutation of healthy cells into cancer cells and prevents the spread of diseased cells mainly in the case of stomach cancer and bowel cancer.
The onion is particularly renowned for its anti-infectious and anti-inflammatory properties. To relieve an insect bite apply a slice of raw onion, guaranteed effect!
As for people who suffer from kidney failure, the onion is an excellent asset thanks to its diuretic effect. It also avoids the appearance of kidney stones and promotes healing of respiratory disorders and lung infections.
Knowing how to use the onion wisely for health can be truly beneficial to cure many disorders. As for cooking, it is necessary to know what type of onion best suits according to the dish to prepare as each has a taste proper to him.
What is the difference between onions and how to cook them?
Even if they can replace yellow onions, white onions have a more pronounced taste, so they are not suitable for people who do not like their strong taste. In addition, they are more crunchy because more water. Enthusiasts will find their salads, pizzas and Mexican dishes (burritos, tacos, fajitas) by inserting slivers of white onions.
In France, it is the sweet onion of the Cévennes which is protected by a PDO (Protected Designation of Origin). It is quite expensive but this is due to the fact that it is particularly tender, melting and sweet. Used by many renowned chefs, it is found at the tables of many starred restaurants. It is a small luxury that is worth the detour to prepare dishes where the onion is king (onion soup, onion gratin with Parmesan cheese).
The red onion (whose color is closer to violet than red) is sweeter than yellow onion and is eaten mainly raw. Its crunching fits perfectly with salads, sandwiches, vinaigrettes and guacamole-style salsas. Cooked, it is ideal to caramelize with a point of sugar and vinegar to accompany notably foie gras and terrines.
Less commonly known and used than onion, shallot is typical of French cuisine and is also found in some Asian recipes. More delicate and less strong than onion, it is possible to consume raw. It is ideal in vinaigrette to raise a salad.
Small additional trick
To avoid crying by manipulating onions, it is advisable to peel and cut them under a net of water as the molecule that causes this phenomenon, called thiopropanethial S-oxide, dissolves very quickly in water.