Onions have to be the ultimate peasant food. They're very cheap and incredibly versatile. A basic ingredient in soups. stews and curries, onions can also be added to stir-frys, pizza, pasta sauce and gravy. They can even work well raw in salads and garnishes.
This week I bought a bargain bag of onions at 80p for two
kilograms. I don't intend to let any go
to waste. According to traditional
accounts, onions that were braided together and hung from the rafters would
last all winter. For some reason the
ones I get from the supermarket only last about two weeks in the fridge. Who knows how long they've already been
stored or in what conditions.
I'll use about one kilo fresh and freeze the other. I make a lot of dishes that call for two
chopped onions, so I'll chop them and sauté them just as I would for a curry or
pasta sauce. I fill lidded plastic
take-away containers with two prepared onions each and store in the
freezer. When my kilo of fresh onions
has run out, I'll defrost them as required.
Onion Nutrition
A medium onion contains 14% of your GDA of vitamin C and is high in soluble fibre. Compounds
in onions (and garlic) convert a phytochemical called allicin when the bulb is
sliced. Allicin has so many health
benefits that people take it in supplement form.
- It can lower blood pressure and help to prevent the formation of blood clots, reducing the risk for heart disease and stoke.
- It can lower levels of LDL 'bad' cholesterol and raise levels of HDL 'good' cholesterol.
- It acts as an antioxidant to protect cells from damage by free radicals, reducing the risk of cancer.
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