Onions

Highly esteemed and most widely used vegetable. There are hundreds of cultivated varieties which vary in size, colour, pungency and flavour. Most commonly available are the small, yellow globe onions which have a strong concentrated oniony flavour and should be used with strong competing flavours. The much larger yellow Spanish onions have a milder, sweeter flavour, better in broths which need their substance and comparative gentleness. The red Italian onion has a gentleness similar to the Spanish onion and is most commonly used in salads because of its attractive colour which is lost in a broth. An onion still in its skin will add yellow colour. To make a darker broth with more intense flavour onions should be finely chopped and browned lightly in oil. High in minerals, low in calories (38 cals in one medium-sized onion), rich in potassium and phosphorous.