Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia, these underground bulbs are prized all over the world for the depth and flavour that they add to savoury dishes. Dry onions are fully matured, with juicy flesh and dry, papery skin and have a pungent flavour that becomes wonderfully sweet upon lengthy cooking.
Varieties of onion differ in size, strength and colour. The yellow onion is the most commonly known variety; it has pale golden skin, greenish-white flesh and a strong taste. Red onions are an attractive, milder alternative to the yellow onion with their shiny purple skin and red-tinged flesh. Shallots are a sub-species of onion; they are small and boast a delicate flavour integral to French cooking. Spring onions are immature onions pulled before the bulb is fully formed, and can be recognised by their long green leaves. Like red onions, they are fairly mild and often used raw in salads.
When chopped, onions produce a volatile, sulphur-rich oil that makes eyes water. Over the years cooks have devised many ways to prevent this - freezing the onion; wearing goggles or holding your breath - but they are rarely completely effective. The best way is to not cut through the root of the onion, as this is where most of the oil resides.

Availibility

Dry and spring onions are available all year-round. As a result, there is usually little need to resort to onion powder (ground dehydrated onion), onion salt (onion powder and salt), onion flakes or onion flavouring cubes, which are of inferior quality to the real thing. Pickled onions are also available.

Choose the best

Look for firm onions, with no soft spots, damp or mouldy patches. Choose from the following, according to your recipe:
White onion: medium to large in shape, with a white papery skin and evenly white flesh. They have a strong flavour and are good for stuffing or baking; only use raw in salads if you want an assertive onion flavour.
Yellow/brown onion: a good all-purpose onion, with a light golden skin and yellow flesh.
Spanish onion: has a similarly coloured skin to a yellow/brown onion, but is usually bigger, as well as sweeter and milder - good for omelettes, salsas and stir-fries.
Red onion: varies in size, but has a distinctive red/purple skin, and the edge of each of its white rings is tinged with red. The flavour is mild and quite sweet. Good for salads, marinades, salsas and roasts.

Onion rings Hot or Not ?

Onion rings are a type of fast food commonly found in the United States, Canada, United Kingdom, Australia, and some parts of Asia. They generally consist of a small or big ring of onion (whose ring-like structure lends itself well to this mode of preparation) dipped in batter or breading and then deep fried; a variant is made with onion paste. Whole onion rings make for better presentation through a variety of sizes, while those made from a paste offer quantity through consistent size. Consumers of whole onion rings run the risk of pulling the onion out of the batter if they fail to cut it all the way through with their teeth, while onion rings made of onion paste break apart easily but oil absorbency diminishes the onion taste.

How To Make Crispy Onion Rings

Starters & Appetizers:
How To Make Crispy Onion Rings

Chinese:
How To Make Crispy Vegetable Spring Rolls

Fried Onion Rings recipe

How To Make Crispy Onion Rings

Our Crispy Onion Rings recipe is a perennial fast-food favourite. These deep-fried onion rings are guaranteed to turn out crisp on the outside but tender within. So we hope you enjoy making our Crispy Onion Rings recipe.

2 large onions , peeled
75 g flour
2 tbsp corn starch
½ tsp baking powder
a pinch of paprika
½ tsp sugar
1 egg , beaten
120 ml milk
1 ltr vegetable oil
salt and pepper , to taste
1 cutting board
1 knife
2 bowls
2 trays
paper towels
1 saucepan
1 slotted spoon
1 fork
1 whisk

Serves:
4
Preparation Time:
10 minutes
Cooking Time:
10 minutes

Step 2: Preheat the oil
Before you begin making your onion rings, heat the oil over medium-high heat. Allow it to heat up hot enough to fry, but not to smoke.
Step 3: Slice the onions
As the oil is heating, cut the onions into circular slices of about 1cm thick, using a large knife. Now separate them into rings and place them on a tray.
Step 4: Mix the dry ingredients
Combine the flour, corn starch, baking powder, paprika, sugar, salt and the pepper in a bowl and with a whisk, stir it together briefly.
Step 5: Combine the wet ingredients
Add the eggs to the milk and whisk together.
Then pour this mixture into the dry ingredients and combine it together with your whisk until you are left with a lump free smooth batter.
Step 6: Fry
To check that the oil is hot enough to fry, carefully drop a battered onion into the hot oil. The oil should fry it lightly and take time to brown it. Therefore, the onion will be cooked through and the batter will be super crispy. Now gently dip some of the onions into the batter and coat well. Then place them into the hot oil using a fork.
Let them cook in small batches, so they won't stick together. When they are fried on one side, turn them over to fry and brown on the other side. The process takes about 3 minutes. When are they are lightly golden, place onto a tray lined with kitchen paper to drain.
Step 7: Serve
Just before serving, season with some salt and serve your perfect crispy onion rings, immediately. They go very well as a side-dish with steaks and hamburgers or even as a snack all on their own.

Also known as:

(How Do I Make Crispy Onion Rings)

How To Make Crispy Vegetable Spring Rolls

Crispy Vegetable Spring Rolls recipe. This quick recipe for spring rolls will show you how to make this authentic Asian appetiser at home. You'll no longer have to worry about them getting soggy while being delivered!

10 spring roll wrappers
½ red pepper , thinly sliced
1 carrot , grated
6 bamboo shoots , thinly sliced
some bean sprouts
¼ white cabbage , shredded
some rice noodles , soaked in water
1 tbsp oyster sauce
1 tsp soy sauce
1 tsp sugar
some salt and pepper
1 ltr vegetable oil
1 egg , beaten
1 wok
1 wooden spoon
1 bowl
1 spoon
1 brush
1 tea towel
1 saucepan
1 slotted spoon
1 tray lined with paper towel
tongs

Serves:
4 to 6
Preparation Time:
10 minutes
Cooking Time:
25 minutes

Step 2: Prepare the vegetables
Begin by heating the wok. When hot, add some oil, the red peppers, carrots, bamboo shoots, cabbage and bean sprouts. Cook until the vegetables have slightly softened and their tastes have had a chance to intermingle.
Step 3: Finish the filling
Add the noodles, oyster sauce, soy sauce, sugar, salt and pepper. Mix well, take it off the heat and place into a bowl to let it cool.
Step 4: Preheat the frying oil
Place the pan with the oil for frying over a medium-high heat.
Step 5: Make the spring rolls
Place the spring roll wrapper in front of you, with one corner at the bottom so that it resembles a diamond. Brush the four edges of the wrapper with the beaten egg. Next, add the filling in the bottom part of the wrapper in a thin log shape, not touching the edges. Leave the bottom few centimetres clear. Lift the wrapper over the top and tuck it in under the filling.
Fold over the left side, and then the right side and roll it up to form a tube. Brush a little more egg along the top part and seal the roll. Repeat until all the rolls are finished.
Step 6: Fry the egg roll
Once the oil is hot, deep fry the spring rolls until lightly brown, which should take only a minute or two. Put them on the towelled tray to let them drain.
Step 7: Serve
Serve your crispy spring rolls as you would any appetiser. They go wonderfully with a sweet and sour sauce and many other types of dip.

Also known as:

(How Do I Make Crispy Vegetable Spring Rolls)

EASY ONION RINGS HOT OR NOT ?

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How Many Calories in the Onion ?

Calories in onion

Here are examples of both cooked and raw onion.

There are:

RAW
Approx 11 -12 calories in each ounce or 28g
Approx 44 - 46 calories in 1 medium size onion (about 2½" dia)
Approx 63 calories in 1 large onion
Approx 64 calories in 1 cup of chopped onion
BOILED/STEAMED
Approx 7 calories in each ounce or 28g of boiled/steamed onion
Approx 26 calories in 3½ oz or 100g of boiled/steamed onion.

Types of Onions

Baby Onion -

See Pearl Onion.

Bermuda Onion -

A big onion with a mild flavor and white flesh. Bermuda onions are believed to be of Italian origin.

Boiling Onion -

A small thin-skinned onion that is good for stew recipes.

Brown Onion -

The British name for a yellow onion.

Button Onion -

See Pearl Onion.

Cipollini -

A rich, sweet, flying saucer shaped onion from Italy.

Cocktail Onion -

The smallest onion variety available. These little onions are sold pickled in vinegar and they have a sweet, white flesh.

Egyptian Onion -

Also known as top onions, tree onions, walking onions or winter onions, these onions are very strong flavored. Their green stalks are also edible.

Fresh Onion -

Also known as spring or summer onions, these onions come in yellow, white or red varieties. They are available between March and August and have thin, light colored skin. They are sweet and mild because of their high water content. This high water content also makes them susceptible to bruising. Fresh onions have a delicate flavor, which is suited to salads and lightly cooked recipes.

Green Onion -

These small, young onions are harvested when their shoots are still green. They can be chopped and used as a topping or an ingredient. Green onions are used interchangeably with scallions, which are another variety of green onion.

Leeks -

The leek is a mild flavored, pale green and white member of the onion family. The edible part of the leek, also known as the stalk or stem, is a bundle of leaf sheaths. Leek should be fried, because boiling makes them mushy. They can also be eaten raw or used to make leek soup. Their flavor can be compared to a cross between onion and cucumber. Wild leeks are very different and their pungent taste is like onions and garlic together. You can use wild leeks in the place of onion and garlic in a recipe.

Maui Onion -

These sweet, juicy onions have a golden yellow skin. They are grown on the Island of Maui, Hawaii, and have a high water content. Maui onions can weigh between ½ lb and ¾ lb and they are shaped like flattened globes. They are available from April to June, making them the earliest sweet onions available. Maui onions make great onion rings.

Pearl Onion -

Also known as baby onions or button onions, pearl onions are a variety of tree onion, often used for pickling as cocktail onions. Pearl onions are also used in recipes like succotash and onion relish because of their sweet, mild flavor and their attractive, diminutive size.

Pickling Onion -

Main crop onions that are picked when they are still young. Pickling onions have a pungent, strong flavor and are only available in the fall. They are pickled in malt vinegar.

Purple Onion -

See Red Onion.

Red Onion -

Also known as purple onions, this variety has a purplish red skin and white flesh tinged with purple. Red onions are mild to sweet in flavor and grow quite big. They are often eaten raw in salads but they can be cooked and added to other recipes. The flesh loses its purplish color when the onion is cooked.

Redwing Onion -

A tasty variety of red onion.

Salad Onion -

See Scallion.

Scallion -

Also known as, spring onion, salad onion, or green onion, scallions are milder than other onions and are often used in Asian recipes and salad recipes amongst others. Diced scallions are often used in seafood dishes, noodle dishes, and soup recipes. They are also used in Eastern sauces.

Shallot -

A sweeter, milder relative of the onion. Shallots have a delicate, mild flavor and grow in the same way as garlic, in that you might find two or three held together at the root when you peel one. Because shallots are much milder than onions, if a recipe calls for shallots that is what you should use.

Silverskin Onion -

A very small variety of white onion, which is pickled in malt vinegar.

Southport Red Globe -

A sweet red onion with a purple tinted flesh.

Spanish Onion -

These come in yellow, white, and red. Yellow onions are renowned for giving French onion soup its distinctive sweet and tangy flavor. Red onions are good for char-grilling. White onion are used in Mexican cookery and they become very sweet when sautéed.

Spring Onion -

See Scallion.

Storage Onion -

Also known as fall or winter onions, storage onions are available between August and April. They come in red, white, and yellow and have dark, papery skin in multiple layers. Storage onions have a low water content and an intense flavor. They are a good choice for savory dishes requiring a strong flavor and recipes with long cooking times.

Super Sweet Onion -

Very mild onions from Texas, which are crunchy and delicately flavored. Super sweet onions, also known as Supasweet onions, are famous for being "tear-free" and are eaten raw in salsas, sandwiches, and salads. They are available from March to August.

Sweet Onion -

A sweet onion is any onion that is not pungent. There are different sweet onion varieties and sweet onions have a higher water content and a much lower sulfur content than other onion types, which is what makes them sweet.

Top Onion -

See Egyptian Onion.

Tree Onion -

See Egyptian Onion.

Vidalia Onion -

Also known as Yellow Granax, this onion is named for its growing location in Georgia. Other notable sweet onions include the Walla Walla, the Sweet Imperial, and the Spring Sweet. Vidalia onions are often used in salads, in onion soup and in any dish where a sweet onion flavor is preferred over a pungent taste.

Walking Onion - See Egyptian Onion.

Walla Walla Sweet -

A sweet flavored onion with a white flesh, named for its growing location in Washington.

Welsh Onion -

This onion, which tastes like a yellow onion, is not actually native to Wales. Welsh onions are especially popular in Asian, Russian, and Vietnamese cuisine. Welsh onions are often grown as ornamental plant. Small ones resemble chives and big ones resemble leeks.

White Onion -

An onion with a white skin and a strong tasting white flesh. White onions feature frequently in Mexican recipes. They can be sautéed to a deep brown color, making them ideal for French onion soup, and they are great for giving a sweet and sour flavor to other ingredients.

Wild Onion -

Any species of onion growing wild rather than cultivated.

Winter Onion -

See Egyptian Onion.

Yellow Onion -

The most common type of onion, yellow onions have a brown skin and white flesh. Often known as brown onions in Britain, yellow onions have a pungent flavor and are suitable for many different recipes.

Yellow Granax -

See Vidalia Onion.

What Is a Spanish Onion?

A Spanish onion is a type of onion that is typically fairly large — about the size of a softball used in sports — and is yellow or white in color and fairly mild and sweet in flavor. It is often used in different types of cooking, from Mexican or American southwestern cuisine, to Italian cooking and just about anything else. This type of onion can be substituted in pretty much any dish that calls for a regular white onion or yellow onion, and will add a bit more mellowness and sweetness to the dish. A Spanish onion can be sweet enough for many people to eat raw, and when cooked becomes sweeter and turns a dark caramel color.

Belonging to the plant family Allium cepa, a Spanish onion is quite similar to a red onion, and is only slightly different in taste, though noticeably different in appearance. The red onion belongs to the same family of plants and is primarily different from a Spanish onion due to the presence of anthocyanins in each layer of the onion, which give it the pigment for which it is named. These are also present in other fruits and vegetables, such as blueberries, eggplants, and cherries, giving them all a noticeable pigmentation.

Unlike a typical white onion, a Spanish onion is quite sweet and does not typically have the heat and harshness commonly associated with an onion. This means that any recipe that calls for a white onion can have Spanish onion used as a substitution, and may produce a resulting dish that is a bit mellower. This is especially helpful for anyone who does not care for strong onion flavors in food or who may be sensitive to the typical harshness of onions. A substitution of Spanish onion rather than white can be especially useful for dishes such as chilies, barbecue, and Mexican food.

In these types of dishes, there are many other strong flavors occurring, and the onion can potentially disappear or meld into other spicy ingredients. A Spanish onion, however, is sweeter and more likely to stand out against the background of heat or spice that may occur in these types of dishes. Spanish onions are especially delicious when diced or cut into long strips and slowly sautéed in a little olive oil or butter, until soft and deep golden brown in color. This will enhance the sweetness of the onion and creates the perfect condiment for sausages, hamburgers, or as a pizza topping.

About Onions:
Frequently Asked Questions

Cooking with Onions:
What should I look for when purchasing onions?

When purchasing onions, look for dry outer skins free of spots or blemished. The onion should be heavy for its size with no scent.

How can I reduce tearing when cutting an onion?

Reduce tearing when cutting onions by first chilling the onions for 30 minutes. Cut off the top and peel the outer layers leaving the root end intact. (The root end has the largest concentration of sulphuric compounds that make your eyes tear.)

How do I remove the smell of onions from my hands?

Remove the smell of onions from your hands or cooking equipment by rubbing them with lemon juice (or salt, if the pots or pans are made of aluminum, cast iron, or carbon-steel).

Why do my onions taste bitter after sautéing?

High heat makes onions bitter. When sautéing onions, always use low or medium heat.

How can I cut the pungency of an onion?

When using yellow storage onions raw, to reduce pungency, sharpness and aftertaste, trim them and remove skin. Slice, chop or dice onion and drop into a bowl of ice water to stand for 1 1/2 hours before draining. If time is at a premium, chop, dice or finely slice onion and place in strainer or sieve. Run water through onions for at least a minute.

How many cups will 1 medium onion yield?

One medium onion equals about 1 cup chopped onion.

Do the different colors of onions taste different?

Yellow onions are full-flavored and are a reliable standby for cooking almost anything. Yellow onions turn a rich, dark brown when cooked and give French Onion Soup its tangy sweet flavor. The red onion, with its wonderful color, is a good choice for fresh uses or in grilling and charbroiling. White onions are the traditional onion used in classic Mexican cuisine. They have a golden color and sweet flavor when sautéed.

Are onions healthy for you?

Onions not only provide flavor -- they also provide health-promoting phytochemicals as well as nutrients. Research shows that onions may help guard against many chronic diseases. That's probably because onions contain generous amounts of a flavonoid called quercetin. Other sources are tea and apples, but research shows that absorption of quercetin from onions is twice that from tea and more than three times that from apples. Studies have shown that quercetin protects against cataracts, cardiovascular disease, and cancer. In addition, onions contain a variety of other naturally occurring chemicals known as organosulfur compounds that have been linked to lowering blood pressure and cholesterol levels. Onions are low in calories yet add abundant flavor to a wide variety of foods.

How many calories are in onions?

With only 45 calories per serving, onions are fat, and cholesterol free, very low in sodium, high in vitamin C, and a good source of fiber and other key nutrients.

Storage of Onions:
Where should I store my onions?

Store your onions in a cool, dry, ventilated place - not in the refrigerator. Do not store whole onions in plastic bags. Lack of air movement reduces storage life. Chopped or sliced onions can be stored in a sealed container in your refrigerator for up to 7 days.

What do I need to know about canning onions?

According to the USDA, use onions of 1-inch diameter or less. Wash and peel onions. Cover onions with boiling water; bring to a boil. Boil 5 minutes. Pack the onions into hot jars, leaving 1-inch headspace. Add ½ tsp salt to pints; 1 tsp to quarts, if desired. Fill jars to within 1-inch from top with boiling water. Remove air bubbles. Wipe jar rims. Adjust lids and process.
Process in a Dial Gauge Pressure Canner at 11 pounds pressure OR in a Weighted Gauge Pressure Canner at 10 pounds pressure:
Pints or Quarts:40 minutes
NOTE: Sea level pressure is 10 pounds. Pressure has to be increased as altitude increases by ½ pound per 1000 feet.

Can you tell me how to dehydrate onions for cooking?

According to the USDA, to dehydrate onions you need to trim the bulb ends and remove the paper skins. Slice 1/8 to 1/4 inch thick. Onions may be cut into 3/8 to ½ inch dice, but will be slightly less pungent when dried. Dry at 160 degrees Fahrenheit for 1 to 2 hours and then 130 degrees until dry. To tell if they are dry they should feel like paper. Dried onions readily reabsorb moisture, causing deterioration during storage, so they need to be packaged in airtight containers and kept in the freezer.

How can I freeze my onions?

According to the USDA to freeze onions you need to wash, peel and chop onions. Water blanch 2?1/2 minutes; cool and drain. You may also freeze onions without blanching. Tray pack or day pack with headspace use in cooked products. Will keep 3?6 months.

Gardening Questions:
What do I need to know about growing onions in my garden?

We recommend that you contact your local county cooperative extension service. They have master gardeners that will be able to answer questions that are specific to your growing area.

Where do I find a specific onion seed variety?

We recommend that you contact your local nursery or gardening center. Another method is to do a search on the internet for onion seeds and browse the various sites for the seed you are searching for.

Could you please identify this odd looking onion that is growing in my back yard?
We recommend that you contact your local county cooperative extension service. They have master gardeners that will be able to help you identify the plant.

Belman, S. 1983. Onion and garlic oils inhibit tumor promotion. Carcinogenesis 4: 1063-1065.

Bernhard, R. A. 1968. Comparative Distribution Of Volatile Aliphatic Disulfides Derived From Fresh And Dehydrated Onions. Journal of Food Science 33:298

Brandwein, B. J. 1965. The Pigments In Three Cultivars Of The Common Onion (Allium Cepa). Journal of Food Science 30:680

Carson, J. F.; Wong, F. F. 1961. Onion Flavor And Odor, The Volatile Flavor Components Of Onions. Journal Of Agricultural And Food Chemistry 9:140

Onion Odor, Onion Flavor, Onion Volatile, Flavor

Clague, J. A. 1936. Microbiological Examination Of Dried Foods. Food Research 1:45

onnion, Dehydration, Sulfur Dioxide, Bacteria, Yeast, Mold, Escherichia Coli, Sacch Ellipoideus, Lactose Fermenting Organism, Microbial Count, Total Plate Count, Gram Negative Bacteria, Gram-Positive Organism, Microorganism, Agar, Agar, Agar Nutrient, Medium End

Currier, H. B. 1945. Photometric Estimation Of Volatile Sulfur In Onions As A Criterion Of Pungency. Food Research 10:177

Davis, M. E.; Howard, L. B. 1943. Effects Of Varying Conditions On The Reconstitution Of Dehydrated Vegetables. Proceedings. Institute Of Food Technologists. St. Louis, June 2, 3, And 4, 1943. The Garrard Press, Champaign, Illinois. P. 143

Fulski, T. 1969. The anthocyanins of strawberry, rhubarb, radish and onion. Journal Food Science 34: 365.

By using two new solvent systems, (1) 1-butanol-benzene-formic acid-water (100:19:10:25) and (2) 1-butanol-formic acid-water (100:25:60), of high resolving power in gas chromatography, new anthocyanin pigments in strawberries, rhubarb, radish and onion were identified.

Freeman, G.G. and R.J. Whenham. 1974. changes in onion (Allium cepa L.) flavour components resulting from some post-harvest processes. J. Sci. Fd. Agric. 25: 499-515.

Halliday, E. G.; Noble, I. T. 1936. Recent Research In Foods. Journal Of Home Economics 28:15

Onion, Ascorbic Acid, Dried onion

Hamilton, J. W.; Beath, O. A. 1964. Selenium In Vegetables. Amount And Chemical Form Of Selenium In Vegetable Plants. Journal Of Agricultural And Food Chemistry 12:371

Hanna, W. J.; Flannery, R. L. 1960. Current New Jersey Research In Chemical Soil Testing Journal Of Agricultural And Food Chemistry 8:92

Soil Testing, Phosphorus, Potassium, Fertilizer

Joslyn, M. A.; Peterson, R. G. 1958. Food Discoloration, Reddening Of White Onion Bulb Purees. Journal Of Agricultural And Food Chemistry 6:754

Knutsson, K.; Selinus, R. 1970. Fasting In Ethiopia. An Anthropological And Nutritional Study. American Journal Of Clinical Nutrition 23:956

Kuon, J.; Bernhard, R. A. 1963. An Examination Of The Free Amino Acids Of The Common Onion (Allium Cepa). Journal Of Food Science 28:298

Onion Amino Acid

Lento, H. G.; Daugherty, C. E.; Denton, A. E. 1963. Ascorbic Acid Measurement. Polarographic Determination Of Total Ascorbic Acid In Foods. Journal Of Agricultural And Food Chemistry 11:22

Leverton, R. M.; Coggs, M. C. 1951. Food Choices Of Nebraska Children. Journal Of Home Economics 43:176

Lewis, E. J.; Watts, B. M. 1958. Antioxidant And Copper Binding Properties Of Onions. Food Research 23:274

Lovell, T. H. 1937. Bactericidal Effects Of Onion Vapors. Food Research 2:435

Lukes, T. M. 1971. Thin-Layer Chromatography Of Cysteine Derivatives Of Onion Flavor Compounds And The Lacrimatory Factor. Journal Of Food Science 36:662

Macgillivray, J. H. 1950. Effect Of Irrigation On The Yield And Pungency Of Onions Food Technology 4:489

Mahdi, A. A.; Rice, A. C.; Weckel, K. G. 1961. Off-Flavors In Foods. Effect Of Pyrrolidonecarboxylic Acid On Flavor Of Processed Fruit And Vegetable Products. Journal Of Agricultural And Food Chemistry 9:143

Mann, L. K.; Stearn, W. T. 1960. Rakkyo Or Ch'iao T'ou (Allium Chinense G. Don, Syn. A. Bakeri Regel) A Little Known Vegetable Crop. Economic Botany 14(1):69

Onion, Pickle, Onion Odor, Famine

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Noble, I.; Halliday, E. G. 1937. The Calcium And Phosphorus Content Of Vegetables. Journal Of Home Economics 29:637

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Packaging, Dried Vegetable, Coefficient Of Water Vapor Permeability, Army Specification, Dried Onion, Bulk Density

http://ucce.ucdavis.edu/datastore/datareport.cfm?reportnumber=204&catcol=1809&categorysearch=Onion%2C%20Green

Postharvest Technology on green onions has articles on the topic.

http://ucce.ucdavis.edu/datastore/datareport.cfm?reportnumber=204&catcol=1809&categorysearch=Onion

Postharvest Technology on green and bulb onions has articles on the topic.

Proctor, B. E.; Sluder, J. C. 1943. The Compression Of Dehydrated Foods. Proceedings. Institute Of Food Technologists. St. Louis,June 2, 3, And 4, 1943. The Garrard Press, Champaign, Illinois P. 132

Renis, H. E.; Henze, R. E. 1958. Cysteine Derivatives In Mature Onion Bulbs. Food Research 23:345

Schwimmer, S. 1963. Alteration Of The Flavor Of Processed Vegetables By Enzyme Preparations. Journal Of Food Science 28:460

Flavor, Yellow Mustard Seed, Cabbage, Mitochondria, Carrot, String Bean, Pea, Broccoli, Tomato, Onion, Enzyme, Horseradish, Blanching, Dehydration, Sinigrin

Schwimmer, S.; Austin, S. J. 1971. Enhancement Of Pyruvic Acid Release And Flavor In Dehydrated Allium Powders By Gamma Glutamyl Transpeptidases. Journal Of Food Science 36:1081

Schwimmer, S.; Austin, S. J. 1971. Gamma Glutamyl Transpeptidase Of Sprouted Onion. Journal Of Food Science 36:807

Onion Sprouting, Onion Gamma Glutamyl Transpeptidase

Schwimmer, S.; Guadagni, D. G. 1967. Cysteine Induced Odor Intensification In Onions And Other Foods. Journal Of Food Science 32:405

Schwimmer, S.; Guadagni, D. G. 1968. Kinetics Of The Enzymatic Development Of Pyruvic Acid And Odor In Frozen Onions Treated With Cysteine C-S Lyase. Journal Of Food Science 33:193

Schwimmer, S.; Guadagni, D. G. 1962. Relation Between Olfactory Threshold Concentration And Pyruvic Acid Content Of Onion Juice. Journal Of Food Science 27:94

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