![]() Cut onion in half lengthwise through the root end (not through the round middle). Using a well-sharpened 8- to 10-inch chef’s knife, trim off the pointed top and remove the outer papery skin, but leave the root end intact. To chop onions: The secret to chopping an onion is to keep each half intact at the root end until you complete the final (third) slicing. (I don’t chop onions in the food processor for the same reason unless their ultimate use will be as one component of a minced vegetable base for certain sauces.) The best remedy is to learn to chop more efficiently so that your crying time will be reduced. Although many suggest running them under water, I have found that it adversely affects the color and texture of the cooked onions. Chilling the onion before cutting helps somewhat. To stop those tears: Regarding those handed-down secret tricks to keep you from crying elephant tears when chopping onions, I inevitably just squint and whimper through the entire process. Chopped onions can be frozen, if desired, but they tend to become somewhat wet and translucent after thawing they’re fine for sauces, but won’t brown well. If you have leftover cut onions, store them in the refrigerator tightly wrapped in plastic wrap and use them as soon as possible to prevent drying and an “off” scent and flavor. And although onions and potatoes are a match made in heaven when cooked, don’t store them raw in the same bin since both emanate moisture and gas that cause each other to spoil. To store onions: Store onions loose in a dark, dry bin with plenty of space around each to prevent them from sweating. These varieties (Vadalia, Walla Walla, Maui Sweet and Italian Sweet) should be eaten raw to enjoy fully their intense flavor. And now, a slew of spring and summer hybrids are being bred primarily for sweetness. The huge Spanish onions are my personal favorite for their consistently sweet taste, especially after cooking. ![]() Reds are usually eaten raw, and yellows are the best choice for an all-purpose onion. ![]() As a general rule (but this will vary with area), white onions tend to be stronger than yellow or red onions. The neck of the onion should be closed tightly with no signs of sprouting, mold or soft brown spots. To buy onions: Look for those with a thin outer skin that feels like dry crackly paper. Fortunately, during cooking, onions go through a chemical change that leaves them incredibly sweet and savory. But pungent doesn’t mean “foul” a bad smell indicates a bad onion that should be bypassed in the market or discarded at home. And the older the onion, the stronger and more assertive these compounds become. Interestingly, the scent of whole, unpeeled onions is rather benign but as soon as the flesh is severed, amino acids react with other enzymes to produce a sulfuric acid that gives the onion its pungent scent and robust flavor. Other than tasting distinctively delicious, onions are high in vitamin A and have been documented to inhibit the formation of blood clots and to lower blood pressure and cholesterol levels.
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