Onion - Brown

The simple onion is the most commonly used vegetable. The onion is used to add flavour to so many dishes. It is native to central and Western Asia but is now grown all over the world. The brown onion is the most common onion - it is grown until the bulb is mature in the ground and the tops dry out. Referred to as a dry onion, brown onions have dry, crisp, brown, papery skin that must be peeled off before cooking. The flesh is creamy white.

To Buy:

Select bulbs that are hard and dry with no soft, damp patches. Avoid onions that are sprouting.

To Store:

Store with the skin on in a place with plenty of air circulation. Onions will keep for at least a month. Peeled onions should be wrapped in plastic and stored in the fridge for 24 hours.

Tips & Tricks:

If anyone has a trick to prevent the eyes streaming when cutting onions - write in! One old wive's tale is to run your wrists under cold water the moment your eyes start streaming - or cut the onion under running water.

Cooking Tips:

Onions can be pungent or sweet depending on the length of time they are cooked. The starting point for most casseroles is sauteing onions and garlic in olive oil.

Find recipes with Onion - Brown

Nutrition per 1 Unit:

Energy (kJ):

130

Protein (g):

1.4

Saturated Fat, g :

0.0

Vitamin C:

Salicylates:

High

Carbohydrates, g:

5.5

Fat (g):

0.1

Monosaturated Fat , g:

0.0

Amines:

Negligible

Glutamates:

Natural

Benefits the Following Health Conditions:*

Aches & Pains

Bacterial Infections

Diabetes

High Blood Pressure

Asthma

Bronchitis

Gout

Infections

Arthritis

Cold and Flus

High Blood Cholesterol

Inflammation

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.