History
Because of their small size and their tissues leaving little or no trace, there is no agreement as to the exact location or time of origination of the onion. Many experts believe onions originated in central Asia while others believe they were first grown in Iran or West Pakistan.
Regardless of where they originated, it is presumed that people discovered and started eating wilds onions a long time ago-long before farming or even writing were invented. It is likely that onions were a staple in the prehistoric diet.
Most researchers do agree that onions have been cultivated for 5000 years or more. Onions may be one of the earliest cultivated crops because of being less perishable then other foods, were transportable, and could be easily grown in a variety of soils and climates.
In the Middle Ages, the three main vegetables of European cuisine were beans, cabbage, and onions. In addition to being a main food source, onions were used to alleviate headaches, snakebites, and hair loss. They were also used as rent payments and wedding gifts.
The first Pilgrims brought onions with them on the Mayflower. However, upon arriving in North America it was found that wild onion strains already grew here. Native American Indians used wild onions in a variety of ways including eating them raw or cooked and as a seasoning. It is recorded that bulb onions were planted as soon as the Pilgrim fathers could clear the land in 1648.
Onion Facts
Onions are available all year round with some varieties being more available at certain times of the year. Red, White, and Yellow onions are available all year with Red being more plentiful in the summer. Vidalia, sweet onions only grown in Georgia, are available May through November. Baby Vidalia, green onions, are available December through March.
When selecting onions, choose those with short, tight necks and dry papery skins. The onions should be firm with a minimum of spots or blemishes. Onions should be stored in a cool, dry, dark place with good air circulation. They can be stored in a loosely woven bag, basket, or crate. Whole onions should keep for weeks if kept properly. Cut onions should be stored in a covered container in the refrigerator.
When cooking with onions the kind of dish being prepared will determine the type of onion to use. Red onions have a mild flavor and are good to use in potato salads, green salads, or sliced raw on hamburgers. They are also good grilled whole. White onions have a sweet flavor and can be sauted for used in meat dishes. They also go well with Mexican dishes. Yellow onions have a tangy, sweet flavor. They are the most common onion and are good for all kinds of cooking including soups, meat dishes, and as a complement to vegetables dishes.
Onions are a very low-calorie food so are an excellent way to flavor foods. Research shows that onions may help guard various chronic diseases. This may be due to the generous amounts of a flavonoid called quercetin found in onions. Studies show that quercetin protects against cataracts, cardiovascular disease, and cancer.
Nutritional Information (per half cup chopped raw onion): 30 calories, 0 g fat, 7 g carbohydrate, 1 g dietary fiber, 5 g sugars, 1 g protein, 0 g cholesterol, 0 g sodium, 5 mg vitamin C, 126 mg potassium
For more information on onions, visit the National Onion Association website.