Onion is one of our most eaten vegetables. We eat about five kilos of onions per person per year.
The aroma of the onion makes the food more delicious. Mari Moilanen
When the cell of the onion breaks, a chemical reaction starts and sulfur compounds that form tears are released, says the newsletter of the Women in Agriculture and Household Affairs.
Here are a few tips so that you can chop onions without tears – or at least with as few tears as possible. The same tips have been followed for decades, so this is not a new insight. But the best giggles have already been known to grandma.
Always chop onions with a very sharp knife. It breaks the cell the least.
Also pay attention to the cutting method. Do not beat with a cutting board or chop with a clipper. The cell and structure of the onion become mushy when chopped and the taste and structure suffer.
Pickled and caramelized onions are suitable for many dishes. Agricultural and Household Women’s Center / Kati Laszka
A good tip to avoid tears is to cut the onion when cold. A cold onion doesn’t cry as much as a room temperature one. Before cutting, keep the onion in the freezer for a while or immerse it in cold water to cool down.
Many people like the taste of onion, but it gives them stomach problems or heartburn. Try to use processed onions and avoid raw onions. Pickled, pickled, caramelized, dried and sauteed onions are better for many stomachs.
The taste of the onions does not deteriorate when processed. On the contrary, when cooked, the sweetness gets its due and the taste is rounded. The onion also retains its good nutrients.
A healthy onion
Onions contain a lot of flavonoids, which give you resistance against viruses and bacteria,
The antioxidant quercetin contained in onions fights pathogens most effectively.
In addition, onions contain group B vitamins, vitamins C and K, minerals such as potassium and magnesium, and fiber. The onion’s protective nutrients, together with a versatile, plant-based diet, help lower the cholesterol level, strengthen the immune system, and contribute to the prevention of cardiovascular diseases.
Quick pickled onion
8 onions (e.g. red onion)
Pickle broth:
1 dl vinegar
2 dl sugar
3 dl of water
1. First prepare the pickle broth. Put all the ingredients in a saucepan and heat until the sugar melts. Note! The stock does not need to be boiled or boiled.
2. Peel and slice the onions. Put the onions in a clean container with a lid and pour the pickle broth over it. Hölskyttele onions in a container and leave to marinate for at least half an hour before serving.
Tip!
In a clean, sterilized container, pickled onions keep well in the refrigerator for at least two weeks.
Caramelized onion
8 onions (green onion, sweet onion)
1 tablespoon of oil
2 tablespoons of apple cider vinegar
2 tablespoons of dark e.g. cane sugar
1 teaspoon of salt
2 dl of water
1. Peel and slice the onions.
2. Fry onion slices in oil on a low heat in a frying pan. Let the onions brown a little.
3. When the onions have color, add the rest of the ingredients and simmer the onions for half an hour.
Tip!
Caramelized onions will keep in the cold for a couple of weeks.