MosJan Posted October 4, 2001 Report Share Posted October 4, 2001 http://www.onions-usa.org/images/beauty_shot_main.jpg Onions are low in calories yet add abundant flavor to a wide variety of foods. With only 30 calories per serving, onions are sodium, fat, and cholesterol free, and provide dietary fiber, vitamin C, vitamin B6, potassium, and other key nutrients. Higher intakes of fruits and vegetables have been associated with a variety of health benefits. Research shows that onions may help guard against many chronic diseases. That’s probably because onions contain generous amounts of a flavonoid called quercetin. Other sources are tea and apples, but research shows that absorption of quercetin from onions is twice that from tea and more than three times that from apples. Studies have shown that quercetin protects against cataracts, cardiovascular disease, and cancer. In addition, onions contain a variety of other naturally occurring chemicals known as organosulfur compounds that have been linked to lowering blood pressure and cholesterol levels. Quote Link to comment Share on other sites More sharing options...
MosJan Posted October 4, 2001 Author Report Share Posted October 4, 2001 Onion TypesAll onions can be divided into two categories: storage and spring/summer. An onion's appearance is the best indicator when trying to determine it's category. The spring/summer onion has a thinner, lighter color skin, while the storage onion is protected b y multiple layers of thick, darker skin. The storage onion is known for its intense flavor and higher percentage of solids. Red, white and yellow varieties are available throughout their season which begins in August and goes through March. Spring/summer onions are routinely sweeter and milder than storage onions because they have a high water and sugar content. This also makes them more susceptible to bruising. These onions are also available in red, white and yellow throughout their season that begins in April and ends in August. Take extra care in handling these onions. Quote Link to comment Share on other sites More sharing options...
MosJan Posted October 4, 2001 Author Report Share Posted October 4, 2001 http://www.geerwade.com/gw/images/site/recommendations/recipe.jpg Recipes Fine wine deserves the complement of fine food. To ensure this, we'll be continually building up our collection of featured recipes and wine recommendations. So keep checking back to see what’s new. Stuffed White Onions 4 large white onions 1 cup ground cooked roast chicken or calves liver2 tbsp. chives, chopped2 tbsp. dried mixed herbs1 cup gruyere cheese, grated1 egg, hard boiled Cut off tops of onions (1/2 inch thick off the top). Blanch the onions by putting them in boiling water for approximately 20-30 minutes. Drain and cool. Then scoop out the center of them leaving approximately a 1 inch wall.Combine the ground meat with the chives, herbs, and half of the gruyere. Once this is completed, mash the egg yolk and chop the white. Put them both in the mixture. Now stuff the onions with the mixture mounding it slightly above the onion. Place the stuffed onions on a greased roasting pan and sprinkle with the rest of the gruyere. Put the pan in an oven that has been preheated to 350 degrees and bake for approximately 30 min. The cheese on top should be a light brown. This dish is wonderful served hot or cold. Recipe courtesy of chef, Adrien Gallo Quote Link to comment Share on other sites More sharing options...
MosJan Posted October 4, 2001 Author Report Share Posted October 4, 2001 GRILLED RED ONIONS WITH BALSAMIC VINEGAR AND ROSEMARY Can be prepared in 45 minutes or less. 1 1/2 teaspoons chopped fresh rosemary leaves2 tablespoons balsamic vinegar1 tablespoon olive oil2 pounds red onions, cut crosswise into 1/2-inch-thick slices1/2 cup fresh parsley leaves, washed well, spun dry, and chopped fine Prepare grill. In a very small saucepan heat rosemary and vinegar over low heat until hot (do not let boil). Remove pan from heat and let mixture stand, covered, 20 minutes. In a metal measure heat oil over low heat until warm. (Heating thins oil, making it easier to brush sparingly over onions.) Arrange onion slices in one layer on trays, keeping slices intact, and brush both sides of each slice lightly with oil. Season onions with salt and pepper and grill in batches on a lightly oiled rack set 5 to 6 inches over glowing coals 4 to 6 minutes on each side, or until lightly charred and softened. Transfer onions as grilled to a large bowl, separating rings, and toss with vinegar mixture, parsley, and salt and pepper to taste. Serve onions warm or at room temperature. Serves 6. Each serving about 73.6 calories and 2.4 grams fat (29% of calories from fat) Gourmet May 1996 Quote Link to comment Share on other sites More sharing options...
dragon Posted October 5, 2001 Report Share Posted October 5, 2001 hummm...yammy...onion and garlic are my favorites. Quote Link to comment Share on other sites More sharing options...
Harut Posted October 5, 2001 Report Share Posted October 5, 2001 Mos jan, vagh@ inchi masin es grelu? bokhki? Quote Link to comment Share on other sites More sharing options...
dragon Posted October 5, 2001 Report Share Posted October 5, 2001 Vaghu ourpat a, lvatski or a, yerevi krivosbov plafi masin Quote Link to comment Share on other sites More sharing options...
ExtraHye Posted August 28, 2004 Report Share Posted August 28, 2004 Look what I found everyone!!! A thread all about onions!!! Warning: Don't forget your breath mints. Quote Link to comment Share on other sites More sharing options...
Sasun Posted August 29, 2004 Report Share Posted August 29, 2004 I like french onion soup! Quote Link to comment Share on other sites More sharing options...
Maral Posted August 29, 2004 Report Share Posted August 29, 2004 I saw a recipe once , it was for cooking over a fire while camping...it was the ouside 1 or 2 layers of onion and you put a luleh kebab type mixture in it,so it still looks like a big onion and you cooked it...it sounds good,can't really get myself to try it though maybe if you wrapped it in foil,but then the onion would get soggy,blaaaaaaakh well maybe someone can figure it out and tell me ANd Mos,how about we hold off on the garlic and onion recipes till the weather gets a bit cooler Quote Link to comment Share on other sites More sharing options...
Maral Posted August 29, 2004 Report Share Posted August 29, 2004 (edited) Look what I found everyone!!! A thread all about onions!!! Warning: Don't forget your breath mints. style_images/master/snapback.png Oh Sasun!There is NOTHING better then a good bowl of Onion Soup,authentic Onion Soup and good glass of red wine on a cold Winters night!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Ok if anyone has a good recipe for this soup,would ya mind sharing???? Edited August 29, 2004 by Maral Quote Link to comment Share on other sites More sharing options...
Azat Posted August 29, 2004 Report Share Posted August 29, 2004 Maral, I make sarma kind of dlma with the top 2-3 layers of the onions. Very tasty Quote Link to comment Share on other sites More sharing options...
Maral Posted August 29, 2004 Report Share Posted August 29, 2004 Maral, I make sarma kind of dlma with the top 2-3 layers of the onions. Very tasty style_images/master/snapback.png You SOOOOOOOOOOOOOOOO have to cook for us! <_< Quote Link to comment Share on other sites More sharing options...
Sasun Posted August 29, 2004 Report Share Posted August 29, 2004 Maral, the best onion soup I had is the one at TGIF, I order it everytime I go there... delicious Quote Link to comment Share on other sites More sharing options...
Azat Posted August 29, 2004 Report Share Posted August 29, 2004 You SOOOOOOOOOOOOOOOO have to cook for us! <_< style_images/master/snapback.png Me cook? when? I have my apron on already. Oh wait forgot to put my pants on first. .... Ok now I am ready. What are we cooking? Quote Link to comment Share on other sites More sharing options...
ED Posted August 29, 2004 Report Share Posted August 29, 2004 how about sliced onions and very nice scotish salmon with nice bottle of chardoney. and later BBQ lamb chops (of course marinated with onions) and nice bottle of shiraz Quote Link to comment Share on other sites More sharing options...
Maral Posted August 29, 2004 Report Share Posted August 29, 2004 Me cook? when? I have my apron on already. Oh wait forgot to put my pants on first. .... Ok now I am ready. What are we cooking? style_images/master/snapback.png Oh man you sure know how to ruin someones apetite!jeeeeeeeeeeeeez I'll never look at an apron the same way again! Quote Link to comment Share on other sites More sharing options...
Maral Posted August 29, 2004 Report Share Posted August 29, 2004 how about sliced onions and very nice scotish salmon with nice bottle of chardoney. and later BBQ lamb chops (of course marinated with onions) and nice bottle of shiraz style_images/master/snapback.png oh oh oh now you're talkin'!Salmon and red onions and a tiny bit of cream cheese and capers.... I'm impressed,you guys DO have taste Quote Link to comment Share on other sites More sharing options...
lara-chan Posted February 16, 2005 Report Share Posted February 16, 2005 ew dude, onions are gross. i have a real problem with finding the tiniest piece of onion in my food. my mom makes her sarma/dola without chopped onions these days because of my whining Quote Link to comment Share on other sites More sharing options...
Armat Posted February 16, 2005 Report Share Posted February 16, 2005 My fave is leeks and French onoin soup that is authentic. Quote Link to comment Share on other sites More sharing options...
Stormig Posted February 17, 2005 Report Share Posted February 17, 2005 Did I mention that I absolutely love onion and garlic sandwiches? I know what's good for me. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.