They are much more than just a seasoning:onions are the culinary highlight in many dishes. Even if onions just make some people cry, there's almost nothing in the kitchen without onions! It is they who give many dishes their special, aromatic touch – whether raw in salads or in soups, sauces or stocks, grilled, steamed or stuffed, as a vegetable, in a quiche, on an onion pie or as a spicy ingredient for stews , stir-fries and stews. There are no limits to the culinary use of the variety of onions.
Onions are not only popular because of their spiciness, versatility, ease of cultivation and good storability. They are also rich in vital substances and are considered medicinal plants. The onion is traditionally used as a home remedy, for example against insect bites, scars, coughs or earaches.
Lovers are spoiled for choice between red and white onions, the classic brown onions, vegetable onions, spring onions or shallots. The best known are the summer varieties. They are sown in March – as soon as the soil is frost free. From August to the end of September they are ready for harvest and start the high season. Winter onions, on the other hand, are not sown until August and are therefore not commercially available until the end of June of the following year. Winter onions taste a bit milder and are therefore ideal for marinades, salads and sauces.
They are the classics and all-rounders in the kitchen. Characteristic of this type of onion is the spicy-hot aroma that is released during stewing – thanks to the sugar content! – and then becomes slightly sweet. Last but not least, they are perfect for stews and meat dishes and go well with anything that could use a little more spiciness.
Unlike our southern European neighbours, where the slightly spicy taste and delicate aroma of white onions are especially appreciated, the finer version of summer onions is relatively less common here. White onions are ideal for light sauces, for filling, grilling or stewing.
The most decorative of all onions, it has red skin, white flesh and a sweet, slightly pungent taste. It is ideal for raw consumption and gives salads and marinades in particular – in addition to the beautiful, optical – a slightly spicy touch. Red onions are also delicious on bread.
Green onions are big – they weigh up to 200 grams! – and have a juicy, white flesh under the copper-colored skin. They are very aromatic and are often used for raw food or to fill with, for example, minced meat.
The mild spring onion is a slender, green and white variety of the regular onion. The long, hollow stems are reminiscent of leeks, but the small white tuber betrays that the vegetable is an onion. Spring onions visually refine dishes, are tasty and go perfectly with salads, cottage cheese, dips and dressings.
They are the finest and mildest of all onions. Characteristic of the small fine is the copper-red color and the firm flesh. They are spicy, spicy and at the same time mild and are actually suitable for everything, but especially for sauces.
Onions are an integral part of almost every dish. Unfortunately, nature has packed the tasty vegetables well - so you have to peel them. Too bad onions contain the flavoring alliin, which changes into the pungent gas allicin when cut. Because that causes the unloved tear factor.
Onions should be firm, dry and shiny. To test the freshness, shake the onion net lightly:fresh onions have a loose skin that rustles a bit. Shoots sprouting from the bulbs are a sign of overstock. When it comes to spring onions, look for a strong, rich green color.
Onions begin to germinate with light and moisture. Therefore, keep them in an airy, dark and dry place. Clay pots with lids or the cellar are ideal. They only keep for a limited time in the refrigerator. Exception: red onions and spring onions. They belong in the vegetable drawer and can be kept there for about 1 week. However, any rubber bands must be removed beforehand, otherwise pressure points will develop. Sliced onion halves can also be kept in the fridge for a few days in foil or tin.
