Onion is one of the most used foods in the world, for many recipes of Italian and international cuisine. It has a particular flavor profile, which gives preparations that note capable of enhancing the other ingredients used in the various dishes. Over time, many varieties of onion have developed, evolving together with gastronomy to create countless bulbs that differ in shape, size, color of the skin and pulp, taste and intensity of the aroma. The varieties also differ based on the speed of cooking, for different culinary choices. For this reason, the version of onion powder is practical and convenient for every recipe.
Onion powder: properties and benefits
This dried and ground form of onion undergoes a dehydration process and acquires a more concentrated and delicate flavor profile compared to fresh onions. The nutritional value of onion powder is linked above all to the presence of mineral salts such as iron, magnesium, phosphorus, potassium, zinc, copper, manganese and selenium. It contains a lot of sulfur oxides (which causes tearing and the pungent smell when we cut the onion), and it also makes proteins and various antioxidants available.
Among its beneficial properties for the body, onion powder is a rich source of antioxidant phytochemicals: nutrients such as quercetin, anthocyanin, allicin and alliin. These are powerful compounds that have qualities useful for the well-being of blood circulation. Quercetin is an antioxidant flavonoid that can help regulate blood pressure. In addition, quercetin helps regulate glycemic balance, thus acting on carbohydrate metabolism. In addition, this onion antioxidant is also beneficial for lipid metabolism. Ground onions contain antioxidants and compounds that can reduce the risks to our well-being, linked to triglyceride and cholesterol levels.
From a digestive point of view, this bulb has historically been considered a purifying and diuretic food, which helps eliminate excess fluids and nitrogenous waste. Onions also help intestinal well-being, improving digestion and reducing irritation. They also have useful properties for the airways, increasing the fluidity of bronchial secretions and mucus in case of congestion and colds. As an expectorant and emollient, onion is a natural support for eliminating phlegm and providing relief in breathing. The aroma of onions provides these properties thanks to the presence of compounds such as allicin and polysulfides. Not only as a food, onions help combat irritation, and have also traditionally been used in skin compresses as a soothing agent, due to their sulfur and ammonia content. Among the properties, it is also essential to consider their shelf life, which is longer in powdered onions. Drying strips the onion of most of its moisture, which inhibits the growth of microbes that cause food spoilage.
How to Use Ground Onion in Cooking
It is a versatile food and can be used in many dishes, with a unique flavor profile. Onion powder is not as pungent as fresh onion, and it adds a different texture that is appreciated in some recipes. The powder is fine and dry, making it an asset to smoother soups and sauces – it blends better into dishes and avoids the stringy, bulky part of fresh onion. The lack of moisture in ground onion can be an advantage in some dishes, where too much liquid can ruin a dish. You can use onion powder as a substitute for fresh onion if you want to add flavor, rather than texture. The reduction in fiber and spiciness of onion powder can also make it easier to digest.
Savory recipes: Onion is popular as a flavoring in soups and stews, perfect in sauces and as an ingredient in salads. It adds great flavor to stews, a hint of umami that is also appreciated in potatoes, egg dishes and omelettes. Onion soup is delicious and beneficial, combined with garlic, butter and cheese in many recipes. It also pairs well with legumes such as chickpea and chopped onion salad. Ground onion is convenient for use in savory baked goods and spice mixes. Sauces: Onion powder can be conveniently added to sauces and spreads such as guacamole, as well as toppings for meat or tofu. Meat: Great for flavoring meats, in meatloaf and meatballs, in burgers (the onion pieces may burn, it is more useful to flavor with powder); It can be used in dry barbecue rubs, where it adds flavor without the moisture; in BBQ sauces to achieve a smooth consistency; and indry rub to get the flavor without the moisture. Sauté: Onion powder is drier, so be careful not to burn it when frying.
For servings, estimate that one medium chopped fresh onion equals about 1 tablespoon of onion powder. Potato Salad with Sour Cream and Onion
Ingredients: 1 kg new potatoes – ½ cup coarse salt – ¾ cup sour cream – ¼ cup mayonnaise – 1 tablespoon onion powder – 2 tablespoons Dijon mustard – 1 teaspoon freshly ground black pepper – 1 clove garlic – 1 bunch chives – ¼ small red onion. Directions Place the potatoes in a large pot, cover with 3 quarts of water, then ½ cup salt and bring to a boil over medium-high heat. Once the water comes to a boil, reduce the heat to a simmer and cook the potatoes for 15-20 minutes – until fork-tender. Meanwhile, make the dressing. In a large bowl, combine the sour cream, mayonnaise, onion powder, Dijon mustard and black pepper. Finely grate the garlic clove into the dressing and stir. Also slice the chive bunch and add half to the dressing; set the rest aside for serving. Slice the red onion thinly across the root end, to form shallow arches. Transfer to a fine-mesh sieve and rinse for a few seconds to remove the astringent taste. Pat dry with paper towels. Add half the onion to the bowl with the dressing and reserve the remaining onion for serving. When the potatoes are tender, remove ½ cup of the cooking liquid, which we will use later to thicken the sauce and flavor the potatoes. Drain the potatoes and let them cool on a baking sheet for 10 minutes (warm, until you can handle them). Mash the potatoes slightly with your hands and add them to the bowl with the dressing. Mix the potatoes with the dressing and ¼ cup of the cooking liquid from the potatoes. The dressing seems a little watery but it will absorb and will be creamy. Taste and add more salt if necessary, if the dressing becomes too thick, add a little of the cooking water from the potatoes. Cover the potatoes with the remaining chives and spring onion.
Origins and History of Cultivation
The onion comes from the bulbous plant Allium cepa, of the Amaryllidaceae family. It grows underground and is formed by modified leaves, which have a protective epidermis. The Latin name cepa means "onion", identifies this bulb onion or common onion, it is the most cultivated species of the Allium genus. It represents one of the oldest vegetables among those consumed by man, since its origins in the Asian continent - in Iran or Afghanistan. The onion enjoyed a great gastronomic reputation already among the Egyptians and Alexander the Great, who distributed it to his troops to increase its value (it was considered under the dominion of Mars). It was introduced to Europe by the Greeks, and over time many varieties were developed. Already in classical times onions were classified according to the areas of origin, such as the renowned ones of the Greek city of Megara. The beneficial properties of onions were also recognized, used for thousands of years to purify the blood, cure headaches and colds, heart problems and mouth ulcers. Onions were recognized for the virtues of stimulating the digestive system, solving problems of water retention and improving circulation. Onion decoction or juice was used to soothe coughs and bronchitis, often in combination with garlic. Historically it was also used on the skin, applying a few slices of raw onion to the area affected by insect bites (hymenoptera and jellyfish), warts, abscesses or burns – for immediate relief and to prevent scarring. During the modern era, the onion was introduced to the Americas, and today it is perhaps the most cultivated vegetable plant in Italy, both for its organoleptic qualities and for its high nutrient content. There are many varieties of onion with different shapes and colors, even if the substantial differences are linked to the area of origin and the harvest period.
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