Onion: Concentrated Flavour
The onion is the secret star of many dishes. It is rarely in the spotlight — it is usually a pungent addition and is used extensively for that purpose. In the meantime, varieties have also been developed that no longer bring tears to your eyes.
Onions are among the most widely consumed vegetables in Switzerland.
Annual per capita consumption across all onion varieties exceeds 5 kilos. Unlike many types of vegetables, onions are available for purchase year-round from domestic cultivation. The yellow eating onion is, by growing area, the second most important open-field crop after carrots. In recent years, the red onion has grown increasingly popular.
Risk of tears — but now there are tear-free onions
Characteristic of onions are their sulphur-containing compounds. Anyone who has ever cut an onion knows what these cause: they make the tears flow. In addition, these plants, which belong to the lily family, contain many important vitamins and minerals. More recently, a tear-free onion has also become available on the Swiss market.
The onion is considered very healthy. Among other things, its essential oils stimulate digestion and are said to have a disinfecting effect on the intestinal flora. The saying attributed to Paracelsus goes: «The onion is worth as much as an entire pharmacy.»
An Ancient All-Rounder
The eating onion serves as a universal seasoning both raw and cooked. Eating onions, spring onions, and vegetable onions differ outwardly in size or colour. There are also differences in taste: red onions have a sweeter flavour.
Onions are an ancient cultivated plant. In China they are said to have been cultivated more than 5’000 years ago. The Egyptians regarded them as a symbol of eternal life — owing to their concentric rings. And in ancient Greece, onions were used as a medicinal plant.
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