The onion , also written ognon and pronounced //, is a bi-annual Plante herbaceous of the family of the Liliacée S, largely and for a long time cultivated like Vegetable for its bulbs of strong savor and odor and/or for its sheets. The term indicates also the Bulbe of this plant collected like Légume. By extension, it indicates in horticulture the bulbs of other plants, generally nonedible (for example: onion of tulip). The pot onion is used in very many receipts and exists in many varieties, among which the shallot.

It is at the same time a vegetable and a Condiment invaluable, which has multiple medicinal properties.

The bulb of onion is composed of the thickened bases of the sheets wrapping the ones in the others. In a general way one speaks about onion for all the bulbs the liliaceous ones, like the Tulipe S.

Description

The onion is a herbaceous, long-lived species by its single Bulbe, cultivated like annual or bi-annual (flowering the second year). It is a high plant from 60 to 100 cm, of which the sheets of green color are cylindrical, hollow (what distinguishes this species from the Poireau and the garlic, other cultivated species also belonging to the kind Allium ). The drawn up floral stem is also hollow. It presents a bulge towards its base.

The bulb relatively large, of spherical form, is sometimes more or less flattened.

The small flowers (from 4 to 5 mm broad), of white or green color, are gathered in a spherical Ombelle, in final position on the stem. The flowers have a symmetry trimère, with three sepals, three petals and six cheesecloths. The single ovary is divided into three cabins. The fruit is a capsule opening by three valves, releasing each one generally two seeds.

To certain varieties, it happens that bulblets develop with the place of the flowers.

History

The onion is a known vegetable nowadays only in cultivated form. Its first cultivated forms are supposed to be originating in Iran from where they would quickly have gained the remainder of the Asia and of the Europe to become one of basic vegetables of the rural classes of the Antiquité. The onion was particularly appreciated Égyptien S, Greek S, Gaulois and Romains. We hold of Gallic the belief that by examining it one can predict time that it will make: for example, if its peel is thick, there will be one rigorous winter.

Varieties

The many varieties of onions are generally classified, at least in France, according to the color of the bulb:

• white onions :
• white of very hasty Paris,
• white of the Queen,
• Onion cébette.

• yellow onions :

• soft onions of the the Cevennes,
• yellow straw of the virtues (formerly, horticultural speciality of the plain of the Virtues with Aubervilliers),
• yellow gilded Mulhouse.

• red onions :

• red of red Brunswick,
• large dish of Italy.

Names of controlled origin : in France, the soft onion of the Cevennes obtained the label AOC in 2003. The rosy onion of Roscoff is on standby of certification.

Diseases and ravageurs

• vermicular disease of the onion due to the Anguillule of cereals and the bulbs
• the Mouche of the onion Untied antiqua (fam. Anthomyiidae ).

Uses

The onion is at the same time a vegetable and a condiment. It can be consumed believed or cooked, or also crystallized with the vinegar. Its sheets (young people), aromatic, are sometimes used.

Whimpering

To cut onions (or bulbs or sheets of plants close to the same family) made cry because of sulphuretted molecules Volatil be like the Sulfate of allyl, very irritating for the eyes. Various more or less effective easy ways are proposed to prevent the whimpering. That which wants that one holds between the teeth an extinct match with burned half share of the principle which charcoal absorbs the gases. In this case, it would be necessary of them perhaps more one so that the technique is effective… Other easy ways, like chewing a chewing-gum, using toothpicks or a cutting knife to put them between the teeth, to retain its breathing, if one believes in it, can decrease the tears or amuse an unexpected visitor!

The best means however (or at the very least most discrete) not to undergo this nuisance consists in carrying glasses of ski or diving, which insulate the eyes of irritating gases, or to cut onion under a hood to laminar flow or more simply under a thread of cool water or by immersing it in water.

The savor of onion primarily results from the alliinase that it contains, whereas the lachrymatory effect is due to oxide of Thiopropanthial. That means that variety not making cry can preserve its taste. The reaction producing the lachrymatory agent being optimal with room temperature, one can cool or heat onion to decrease, even avoid, the whimpering.

The culinary Councils

The more finely the onion is chopped, the more it cooks quickly, but it then changes savor and of food value. A cut onion loses part of its juice and its flavor, this is why it is recommended not to prepare it a long time in advance and not to leave it on a board be cut up out of wood. It will have more taste and of food value briefly returned in oil or another greasy substance, by leaving it crusty, without making it brown.

Easy way: to remove the odor of onion of the hands, one can rub them with juice of Citron. By your Breath, one can know if you ate onion. Refresh it by chewing some bits of Persil or Menthe.

Conservation

The onion must be preserved for one long life in a dry place with L abrit of the light. If not in the refrigirator not more than one week

Notes and references of the article

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