Onions
They are sweeter, milder, fresher, almost tearless, high in sugar, low in pungency, crisp in texture, and very digestible! Sweet onions are wonderful eaten fresh on sandwiches, in salsas, salads, dips. Sweet onions are excellent for caramelizing because of their high sugar content.
Sweet onions are low in sodium, a good source of vitamins C (more C than the average apple!) and B, calcium, phosphorus, magnesium and some copper. They are cholesterol and fat free, contain a lot of fiber, and are very low in calories - about 60 calories per 3oz. They have been shown to lower LDL cholesterol, blood pressure, and reduce blood clotting.
OSO Sweets - South America:
The first sweet onion of the year, this onion is grown in rich, volcanic soil. This sweet onion was perfected about 15 years ago, and is grown at the foothills of the Andes mountains in Chile - contains about 50% more sugar than the Georgia vidalia.
1015 Super Sweets - Texas:
The first spring sweet onion that arrives around April, and was developed about 25 years ago by Dr. Leonard Pike - horticultural professor at Texas A&M. Planting date: 10/15. Development cost: $1 million!
Vidalia - Georgia:
Georgia might bring images of peaches to many, but the vidalia onion is Georgia's crown jewel! The first sweet onion to be distributed on a national basis, the Vidalia is grown in 20 specific counties that are mandated by a Federal Marketing Order. The vidalia arrived in 1931, when farmer Coleman discovered that the onions he planted - supposed to be hot - were sweet! Available April through June on the fresh market, and into the late fall for those onions stored in controlled atmosphere.
Sweet Imperial - California:
Grown in the desert soil in the Imperial Valley of Southern California, this sweet gem must be yellow, 2-1/2" in diameter, and globe-shaped.
Walla Walla - Washington:
From the Walla Walla county in southeastern Washington, and the Umatilla County in northeastern Oregon, the seed for the Walla Walla sweet onion originated in Italy, was transplanted to Corsica in the Mediterranean, relocated to Walla Walla Valley in the late 1800's by Peter Pieri, and in 1916 the Walla Walla Gardener's Association was established.
AmeriSweet - Michigan:
From the Grand Rapids area of Michigan, this fall sweet onion grows well in low-sulfur soil - thick, deep-colored, round, globe-shaped onion. Generally, a large onion averaging around 4" in diameter.
Maui - Hawaii:
This onion grows well in volcanic soil, and is a yellow granex hybrid - tourists bring this onion back from their travels, which has helped greatly in its popularity.
Some other sweet onion varieties include: Peruvian, Soo Sweets, and Red Bermudas.
Onions are members of the Allium genus - the lily family - which includes garlic, shallots, chives, scallions and leeks. Fact: Chicago was named for an onion called chigago by Native American Indians. Onions were considered as valuable a commodity as gold in the Middle Ages, and have been thought to be a symbol of eternity - the onion's structural composition of layers within layers forming a sphere.
In order to be classified as a "sweet onion" (although there are no industry standards to date), a fresh onion should contain about 6% sugar. Some sweet onions have recorded sugar levels of 12%. In comparison to the storage, non-sweet, non-fresh onions, the sugar levels average about 3-5%. Non-sweet onions contain high levels of sulfur compounds - the pyruvic acid in the sulfur causes tearing and indigestion. The high moisture content in sweet onions dilutes the harsh effect of the sulfur. Note: Sweet onions are not applicable in all recipes such as French onion soup, because the sweetness distorts the intended taste.
Sweet onions are fragile, and have thin skin, and light colors. Sweet onions also demand premium prices due to their perishability.
Onions go back over 4,000 years in terms of medical uses - diuretic, wound healer, antiseptic, pneumonia fighter. Sweet onions are part of a 500-member allium family, and we currently consume about 18# per person per year - this represents about a 50% increase in consumption in the last decade!
Onions - alliums - are antibacterial and antifungal - they can help prevent colds and relieve stomach upsets. Research has identified 25 active compounds in onions that some believe inhibit cancer cell growth, fight heart disease and strokes, lower blood pressure and cholesterol. Onions stimulate the immune system - an onion a day?
There are two antioxidant compounds in sweet onions that have been shown to neutralize free radicals and protect the body's cell membranes - sulfur and guercetin. The yellow and red onions are best for the guercetin compound, as white onions contain minimal amounts.
According to the American Heart Association, onions help prevent thrombosis and reduce hypertension. The juice of one yellow or white onion per day can raise the good cholesterol HDL by 30% over time - Dr. Gurewich of Tufts University.
Sweet onions bruise easily, and have a shorter shelf life - about four weeks from the time of harvest. Store sweet, fresh onions in a cool, dry storage area - screens and racks are great for good air flow.