Onion

The onion is a white, yellow, or red bulb covered with thin paper skins, and fleshy layers attached at the root end. It is pungent when raw and sweet when cooked. Onions come in two general categories: spring/summer fresh onions and storage onions. Fresh onions are juicy thus often used raw, the color can range from white, yellow, or red, while storage onions are typically much harsher and sweet than fresh ones, they are usually round in shape with several layers of thich skin. Onions can be used, usually chopped or sliced, in almost every dish, such as stir-fries, salads, and soups.

Onion

Onions are available year-round in supermarkets.

When purchasing onions, select uniform sized onions that are dry, firm, with smoothy and shiny thin skin, which can be loose, and the necks should be tightly closed with no green sprouts. Avoid onions with brown, mouldy, soft, or wilted spots.

Store onions in loosely woven bags, do not use plastic bags this time, and then store in a cool, dark, and dry place. For long-term storage, please wrap each onion in foil, refrigerate for about 2 weeks.

Peel the papery outer skin away with your hands, and then trim off the top, peel the outer layers and leaving the root, chop into cubes, ready to cook by now.

Onions are effective in fighting against conditions ranging from the common cold to heart disease, diabetes, osteoporosis, sore throat, and so on.

The chemical compounds that onion contains believed to have anti-inflammatory, anticholesterol, anticancer, and antioxidant properties such as quercetin.