Onion equals strength!
Undoubtedly the secret star of all plates, ladies and gentlemen, today we zoom in on the onion. Excellent for your health, this flavouring ingredient has it all (except perhaps the chore of cutting it which can be unpleasant, but we will come back to it, we promise). Low in calories, rich in vitamin C, a powerful antioxidant, its consumption reduces the risk of cardiovascular disease and lowers blood sugar levels. So why deny oneself?
3 onions, 3 ways to cook them!
- The scallion, otherwise called spring onion, and is sold in bundles. Available from April to September, it is mainly consumed in spring. Excellent on toast with cottage cheese or on tacos, it adds a touch of freshness to your dish.
- The red onion is sweet and takes on a sweet note. Available from June to March, it is ideal for enhancing salads.
- The yellow onion is the most common and most widely used in cooking. Bingo! It is available all year round and goes very well with cooked dishes. From soup to quiche and the wok, it will perfectly enhance your dish in no time!
Tip: Store them in a dry, dark place. You can keep fresh onions in the fridge for about a week. Dried onions can be stored for several months.
So good, but why the hell are we crying then?
While still underground, the onion is able to store the sulphur in the soil. The sulphur compounds are then mainly concentrated in the core of the vegetable. It is when the blade of your knife reaches this part that your tears start to flow. Why? We’ll try to explain it without turning this text into a chemistry class: when cutting, the sulphur compounds come into contact with an enzyme present in the onion, giving rise to a chemical reaction. A gas is created which irritates the eyes. Tears then flow to protect them! Not for those with sensitive eyes...
OK, good to know, but is there a quick fix?
Sadly, no. There are many tricks available, such as rinsing the blade of the knife with water before cutting, sprinkling lemon juice on the blade or dipping the onion in boiling water before cutting, but none of them really worked for us.
The two most effective methods (tried and tested) are
- putting the onion in the refrigerator before cutting it
- wetting your cheekbones before cutting.
Otherwise grab a diving mask ... A technique that is not very glamorous but apparently very effective!
Do you have any other tried and tested tips? Share your experiences with us on our Facebook page!
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