Know Your Onions

Onions are available all year round from local farms. They form the basis of so many tasty meals so it’s worth knowing a little about them.

Good to Know

Buying

Look for onions which have skins that are tight and not peeling off, they should be firm with no soft spots or cuts. The smell shouldn’t be too strong and the roots should be intact and without any signs of mould.

Storing

Keep onions in a cool dark place.

If stored for a long time onions may sprout green shoots, just cut off the sprout and use the onion as normal.

Occasionally black spots can also appear, again there is no need to throw them away, just peel off the affected layers and rinse well before use.

Hints and Tips

When cut, onions give out a chemical irritant which can cause your eyes to water. The most effective methods I’ve found to reduce this are to chill onions in the fridge for a few hours and then the freezer for ten minutes before cutting with your sharpest knife.

When preparing small onions it can be a pain to remove the skins. Try soaking the onions in hot water for a few minutes. This softens the skin and helps you to remove it more easily.

Onions are a low cost way to bring a depth of rich flavour to a wealth of different dishes.
They are part of the allium family, along with leeks, garlic, shallots and chives. High in antioxidants, onions support healthy digestion, improve bone density and may protect against cancer. For optimum benefits try to eat a variety of types and colours and eat both cooked and raw.

Preparation

Cut the onion in half from top to bottom. Trim the top off but leave the roots intact, this helps to keep the onion together while you cut it

Remove the skin

Place the flat side down on the chopping board and make a few cuts horizontally into the onion from end to root.

Keep your fingers on the top of the onion so they are safely out of the way of the knife.

Now make a few cuts vertically into the onion. Keep your fingers at either side of the onion applying a little pressure to keep the onion together.

Lastly, cut the onion into slices holding the sides of the onion. The width between these cuts and those in step 4 will result in chunky or finely cut onions

As the knife gets closer hold the onion nearer the root to hold it steady and to keep your fingers out of the way of the blade. When you have finished discard the root and you have now chopped half of your onion. Repeat with the other half.