Sliced Onion

Onion 

INGREDIENTS: onion

The onion is a bulbous herbaceous plant with many therapeutic properties belonging to the Liliaceae family. It is one of the oldest vegetables used by man. Its plant has Asian origins and already in 3200 it was used by the Egyptian population and later by Greeks and Romans who knew its properties and therapeutic virtues. It is believed that during the construction of the pyramids were purchased large quantities of onions and garlic that represented the main food of slaves insiders. 

Numerous species of onions have been found. Scholars say that these onions began to be used in China as far back as 5000 BC, mainly due to the durability of the bulb for transport and storage. The ancient Egyptians were known to worship this plant, considering its spherical shape and a symbol of eternal life. In fact, for this reason they were also used in ancient Egyptian burials.

Sliced onion is made from whole onion, an aromatic herb grown and known all over the world.

Nowadays the onion is widely used in all our dishes. No doubt in the world there are different types of onions. Let's find out some of them:

• Yellow onions - They have ivory white pulp surrounded by heavy brown skin. They have a strong and sulfur-like aroma.
• Sweet onions - They have lighter, less dull skin surrounding a larger and slightly fatter body.
• White onions - They have a white, papery skin, and are milder and sweeter than their yellow counterparts.
• Red onions - They are sweet and sweet enough to be eaten raw. The outer skin and flesh are magenta in color.
• Shallots - They are smaller and with brown skin and have a purple pulp.
• Leeks - They are shaped like overgrown onions (the long-necked onion) and are usually used in sauces and soups.

Whether it's raw onions or cooked onions, they are all rich in benefits and can be eaten at any time of the day. Onions are an excellent source of vitamins C and B6, folate, iron and potassium. Also rich in manganese, they offer protection against colds and flu.

Among the main components of the onion we find:

• Vitamin C, excellent for an anti-flu action. Also known as ascorbic acid, vitamin C is a powerful antioxidant very common in fruits and vegetables. The presence of this vitamin contributes to the protection of cells from oxidative stress, to the normal function of the immune system;
• Fiber: Onions are one of the main sources of fructans, prebiotic soluble fibers very beneficial for the health of our gastro-intestinal system;
• Phosphorus: contains a good amount of this mineral, a structural element of teeth, bones and cells; 
• Calcium: it is the most abundant mineral in our body, essential for bones, muscles and nerves; 
• Folic acid: Calcium: it is the most abundant mineral in our body, essential for bones, muscles and nerves.
• Onions also contain the quercetin, another antioxidant that fights inflammation. More interestingly, cooking onions in soup does not decrease their quercetin value, but simply transfers the antioxidant from the vegetable to the soup broth.

The onion therefore has strong antioxidant and anti-inflammatory properties and its consumption is associated with reducing the risk of developing cancer, reducing blood sugar and better bone health. The essential oil of onions also has benefits and enjoys antiseptic and antibacterial properties.

In the kitchen it is a fundamental and now indispensable ingredient, it is used both as an aroma to flavor, and as a vegetable to cook and enjoy. The taste is very particular and not everyone likes it, but it adapts to many preparations, giving the dishes persistent and intense aromas. Sweetish taste, characteristic of onion, white-yellowish color, intense smell, characteristic of onion.

Onions, when combined with garlic, may have greater benefits. The two, together, are known to be effective antidepressants, painkillers, anticoagulants and anti-inflammatories. Although onions cannot induce weight loss directly, replacing them with high-calorie foods can make a contribution.

TIPS FOR USE

The granular onion is perfect for meat sauce, for stews, summer salads, for broths, if cooked with other vegetables enhances their flavors. Its particular taste gives the preparations that flavor that enhances the other ingredients used in the various dishes of national and international cuisine.