The onion (Allium cepa), also known as the bulb onion, common onion and garden onion is the most widely cultivated species of the genus Allium. The genus Allium also contains a number of other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion (A. fistulosum), Egyptian onion (A. ×proliferum), and Canada onion (A. canadense). The name "wild onion" is applied to a number of Allium species.
Types:
Red Onions; Red Onions are small in size; and are best used whole uncooked, this variety's exceptional flavor is sharp, sweet and pungent. Cooking somewhat diminishes this onion's color.
Golden Onions; Golden onions are also called yellow, it's skin is yellow brown color and inside is white, the yellow onion give more complex flavor than the white; it’s considered the flavor foundation of cuisines all over the world.
White Onions; White onions are wrapped in a white paper-dry skin; this mild onion's crisp white juicy firm flesh is deliciously sweet. Due to having higher water content, they are sweeter then Golden onions.
Selecting:
Choose onions that are clean, well-shaped, have no opening at the neck, and feature crisp, dry outer skins. Avoid those that are sprouting or have signs of mold. In addition, onions of inferior quality often have soft spots, moisture at their neck, and dark patches, which may all be indications of decay. As conventionally grown onions are often irradiated to prevent them from sprouting, purchase organically grown varieties whenever possible to avoid onions that have undergone this process. When purchasing scallions, look for those that have green, fresh-looking tops that appear crisp yet tender. The base should be whitish in color for two or three inches. Avoid those that have wilted or yellowed tops.
Storage:
Onions should be stored in a well-ventilated space at room temperature, away from heat and bright light. With the exception of green onions, do not refrigerate onions. Place them in a wire hanging basket or a perforated bowl with a raised base so that air can circulate underneath. The length of storage varies with the type of onion. Those that are more pungent in flavor, such as yellow onions, should keep for about a month if stored properly. They will keep longer than those with a sweeter taste, such as white onions, since the compounds that confer their sharp taste help to preserve them. Scallions should be stored in a plastic bag in the refrigerator where they will keep for about one week. All onions should be stored away from potatoes, as they will absorb their moisture and ethylene gas, causing them to spoil more readily.
Store cut onions by placing in a sealed container; use them within a day or two since they tend to oxidize and lose their nutrient content rather quickly. Cooked onions will best maintain their taste in an airtight container where they can be kept for a few days; they should never be placed in a metal storage container as this may cause them to discolor. Although peeled and chopped onions can be frozen (without first being blanched), this process will cause them to lose some of their flavor.
Sizes:
40/60, 60/80, 80/100
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