Cooking with Onions is Nothing to Cry About

Onions. It's enough to make you cry and if you read the ingredients of many foods, you won't be surprised how often they are used in fresh, frozen, canned, and dehydrated products - from seasonings to fast food burgers, onions make their way into nearly everything.

According to Randy Sell, a Research Associate from the Department of Agricultural Economics, North Dakota State University, onions rank in the top 10 vegetables produced in the United States. They are believed to have originated in Asia and were cultivated in the United States since 1629. Many researchers agree onions have been around for thousands of years.

Onions are not only loved world-wide, medical studies suggest they provide many health benefits. They are a natural antioxidant, and have been proven to help decrease the incidence of osteoporosis, cardiovascular disease, cataracts and many forms of cancer.

Onions are best stored in a cool, dark place that is well-ventilated. It is not recommended to store them in plastic or refrigerators because it shortens their freshness. Refrigerate only after an onion has been cut open, and even then the onion does best its skin still left on.

Onions are known to produce gases when cut, creating a strong smell and have the knack for creating watery eyes. However, you should never smell an onion that has not been cut open, and that's how you know it's "good".

You can reduce the chances of tearing eyes, by running cold water over an onion before cutting it. Also save the root for cutting last, because the root end has the highest concentration of sulphuric compounds which create the gases that make you cry. Alternatively, you can chop onions in a food processor, or you can reduce the smell while cutting by using a sharper knife or simply try holding your breath. 

To remove the smell of onions from kitchen utensils or your hands, simply use lemon juice or salt and rinse with cold water after washing. 

If you love raw onions in your salads or adorning your burgers, you don't have to worry about onion breath if you eat parsley afterwards.