Oranjeband® Onion Noordhollandse Blood Red

Onion Noordhollandse Blood Red (Allium cepa)

The Foundation of Flavor

Onions are the foundation of cooking across virtually every cuisine on Earth. The French have their mirepoix (onion, celery, carrot). The Cajuns have the holy trinity (onion, celery, bell pepper). Indian cooking starts with onion, ginger, and garlic. Without onions, savory cooking as we know it would not exist.

Different onion types serve different purposes: Yellow onions are all-purpose workhorses. Red onions are milder and beautiful raw in salads. Sweet onions like Vidalia are perfect for eating raw or caramelizing. Shallots offer refined flavor for sauces and dressings.

The Art of Caramelized Onions

True caramelized onions take time but are worth every minute. Here is how to do it properly:

Slice onions thin and evenly. Use a large pan – onions reduce dramatically. Add butter and a splash of oil. Cook over medium-low heat, stirring occasionally. The entire process takes 45-60 minutes.

The transformation is magical. Sharp, pungent raw onions become deeply sweet, jammy, and rich brown. The natural sugars caramelize, creating complex flavors impossible to achieve any other way. Use on burgers, steaks, pizza, in soups, or simply piled on toast.

Reducing Tears

Cutting onions releases sulfur compounds that irritate your eyes. Several methods help:

Chill them: Cold onions release fewer irritants. Refrigerate for 30 minutes before cutting.

Sharp knife: A sharp knife crushes fewer cells, releasing fewer compounds.

Cut near running water: Water absorbs the irritating compounds before they reach your eyes.

Health Benefits

Onions contain quercetin, a powerful antioxidant linked to heart health and reduced inflammation. The sulfur compounds have antimicrobial properties. Cultures that eat abundant onions and garlic consistently show lower rates of certain cancers.

Onions were worshipped in ancient Egypt – their circular layers symbolized eternity. Workers building the pyramids were partially paid in onions. They have been cultivated for over 5,000 years.

Growing Onion Noordhollandse Blood Red