”
Banish (the onion) from the kitchen and the pleasure flies with
it. Its presence lends color and enchantment to the most modest
dish; its absence reduces the rarest delicacy to hopeless
insipidity, and dinner to despair.
”
– Elizabeth Robbins Pennell
“Banish (the onion) from the kitchen and the pleasure flies with it. Its presence lends color and enchantment to the most modest dish; its absence reduces the rarest delicacy to hopeless insipidity, and dinner to despair.” – Elizabeth Robbins Pennell
Due to the response to the onion column last week, I am writing a follow-up. Who knew my e-mail inbox would be flooded with responses triggered by interest in this tear-jerking herb?
Since ancient times, the onion has provided healthful benefits while also adding delicious seasoning to dishes ranging from pedestrian to the most gourmet. The Egyptians used them as currency to pay the workers who built the pyramids.
As Julia Child said, “It’s hard to imagine civilization without onions.”
The regular consumption of onions has been shown to lower high cholesterol levels and high blood pressure. The higher the intake of onion, the lower the level of glucose found during glucose tolerance tests. Experimental and clinical evidence suggests that onions lower blood sugar levels by increasing the amount of free insulin available.
As few as two or three servings of onion per week is associated with a significantly reduced risk of developing colon cancer, just to mention a few of its health benefits.
“Let onion atoms lurk within the bowl, And, scarce-suspected, animate the whole.” – Sydney Smith
Wendy Brazen, Executive Director of the Vidalia Onion Committee, wrote to say, “Kat, always love to see a good story about onions. Let me know if you ever need anything! Come on down to Georgia and we’ll set up a farm tour for you guys sometime!”
I always enjoy seeing how far-ranging the readership for the Dispatch really is. Mail from onion experts in Georgia – who knew?
Onion-opinionated people were sending in their responses less than 24 hours after the Dispatch’s publication. While praising my salute to the onion, they also sent helpful tips regarding the preservation and proliferation of this bulbous root.
Apparently, I stand corrected in regard to the Vidalia onion in particular. One reader had this advice: “In the article, you said that the Vidalias aren’t good keepers. In fact, they are extremely good ‘keepers’ if stored correctly. One of the mistakes people make in storing onions (and potatoes) is that they simply put them on the shelf or in the vegetable bin.
“Since Vidalia onions are available only a portion of the year, sweet onion lovers buy them in quantity (50 pounds or more), and store them for extended enjoyment. The key to preserving Vidalias, and to prevent bruising, is to keep them cool, dry and separated.
“Onions and potatoes like to be stored together, but failing that, the key to storage is keeping the onions separated. In the refrigerator, wrapped separately in a paper towel.”
Her next suggestion surprised me.
“This is expensive and takes up precious refrigerator space, but you can preserve Vidalia onions for as long as a year: in the legs of clean, sheer pantyhose, tie a knot between each Vidalia and cut above the knot when you want one. Hang in a cool, dry, well-ventilated area. If you have a basement or cellar, on elevated racks or screens, not touching, and in a cool place.
“Georgia’s state legislature passed the ‘Vidalia Onion Act of 1986,’ which trademarks the ‘Sweet Vidalia’ to Georgia. It also became the Official Georgia state vegetable in 1990. You can pre-order the onions and remember, as with any produce, the earlier the better. The onions we harvest the first two weeks of May are the best tasting. If you’re interested, I will be happy to send you a sample. – JaLynn Hudnall, Business Manager for Pearson Farm, Fort Valley, GA.
