Onions: Sweet and Burgermaster
Sweet Onions are best when eaten raw or only slightly cooked, making them perfect additions to barbecued hamburgers, sandwiches and fresh salads. However, they sweeten any dish, and are great cooked in pizza, quiche and pasta.
Red Burgermaster globe-shaped onion with very attractive, crisp, red and white flesh. Wonderful for burgers and sandwiches. Also great in salads and thousands of other dishes where sweet, mild onions are a must!
Nutritional value and health benefits: All members of the onion family offer some protection against heart disease. Research suggests that oils in onions (as well as other members of the onion family) help to lower LDL in the blood stream while increasing HDL levels. Mature, dry onions are also a good source of fiber. Only scallions and green onions contain vitamin A.
Nutrition FactsNutrition Facts
(1/2 cup fresh green onions, chopped)
Dietary Fiber 1.2 grams
Protein 0.9 grams
Carbohydrates 2.8 mg
Vitamin A 2,500 IU
Vitamin C 22.5 mg
Iron 0.9 mg
(1/2 cup chopped, mature onions)
Dietary Fiber2 grams
Carbohydrates 6.6 grams
Vitamin C6 mg
Vitamin B60.2 mg
Preparation and serving: Why do onions make you cry? When you cut into an onion, the cell walls are damaged releasing a sulfur compound called propanethial-S-oxide which floats into the air. This compound is converted to sulfuric acid when it comes in contact with water which is why it stings your eyes. Chilling inactivates the propanethial-S-oxide so it does not float into the air. Thus, no tears.
To keep eyes dry when chopping onions, try chilling peeled onions in the refrigerator before chopping. To get the onion smell off your hands, rub with lemon juice or vinegar. To freshen onion breath, chew a little parsley or a coffee bean.
Home preservation: There is no successful way to preserve scallions and green onions for more than a few days. However, mature onions can be dried and hung in mesh bags or braided together and stored in a cool (50 to 60 degrees) for several months.
Onion and Celery Seed Relish
- 1 cup white wine vinegar or distilled white vinegar
- 2 tablespoons confectioners’ (powdered) sugar
- 2 tablespoons celery seeds
- 2 cups thinly sliced small onions, no green tops
- 1 cup finely chopped celery
- 1/2 teaspoon red pepper flakes
In a salad bowl, stir together the vinegar and sugar until the sugar dissolves. Add the celery seed, onions, and celery and mix well until combined. Cover and chill several hours or overnight. Serve very cold. Serve on sandwiches, as a side for any meal, or mix with your favorite lettuce salad. Makes 3 cups.
Serving Suggestions for Fresh Greens/Scallions
Take one cup chopped or sliced green onions and scallions and saute-braise them in one tablespoon each of butter and olive oil. Cook slowly until softened and slightly golden. As the onions cook the flavor mellows, yet it intensifies.
Grilled green onions -- Wash and trim 6 to 8 green onions. Place on a sheet of aluminum foil. Squeeze the juice of half a lime over onions. Sprinkle with 1/2 teaspoon of dried thyme, salt and pepper to taste. Seal foil around onions. Place on the grill, on the side away from direct heat or over low coals. Grill for 30 minutes. Serve with other grilled foods. Delicious.
Chop fresh scallions and use to top beans, fresh lettuce salads, or use to perk up and add crunch to any cooked vegetable.