Onion

Is a cool-season vegetable that can be grown successfully throughout most of temperate North America. Onions may be grown from sets, transplants or seeds.
Onions start bulb formation when the day length is of the proper duration and different varieties of onions require different day lengths to initiate bulbing. In general, most common varieties fall into one of two classes, long day (for northern latitudes) and short-day (for southern latitudes). For this reason, onion varieties that are grown in the South are not adaptable to the North and vice versa. Late plantings of the suggested varieties also result in small bulbs or lack of bulbing altogether in any location.

High temperatures and low humidity are advantageous during bulbing and curing. Onions have shallow roots and compete poorly with weeds and grasses. Timely shallow hoeing and cultivation are important, especially when the onions are small. Onions may be eaten raw, broiled, boiled, baked, creamed, steamed, fried, French fried and pickled. They are used in soups and stews and combination with vegetables and meats.

Onions are the single most important ingredients a cook can have on hand. What versatility- choose from sweet, sharp, mild, or pungent. Because the onion family is so diverse (chives, scallions, leeks, shallots, garlic, red onions, yellow onions, and white onions), this discussion will be limited to scallions, green garden onions and mature garden onions.

All members of the onion family offer some protection against heart disease. Research suggests that oils in onions (as well as other members of the onion family) help to lower LDL in the blood stream while increasing HDL levels. Mature, dry onions are also a good source of fiber. Only scallions and green onions contain vitamin A.
Why do onions make you cry? When you cut into an onion, the cell walls are damaged releasing a sulfur compound called propanethial-S-oxide, which floats into the air. This compound is converted to sulfuric acid when it comes in contact with water, which is why it stings your eyes. Chilling inactivates the propanethial-S-oxide so it does not float into the air. thus, no tears!

To keep eyes dry when chopping onions, try chilling peeled onions in the refrigerator before chopping. To get the onion smell off your hands, rub with lemon juice or vinegar. To freshen onion breath, chew a little parsley or a coffee bean.