Dried onions

Onions occupy a worthy place among the ancient and most common foods on earth. This vegetable has earned worldwide honor and respect. Now a rare dish is complete without such an obligatory ingredient as onions.

Onions began to be grown in ancient Egypt. From the cuisine of the pharaohs, onions moved into dishes at Greek and Roman feasts. After the collapse of the Roman Empire, onions migrated to the barbarian cuisine. In Europe, onions are used not only as a seasoning for a dish.

The main component of onion soup, which is loved in France, is onions. Chefs in Britain cook stuffed onions. About 300 species of onions are known, the varieties of which differ in color, shape and size. White onion is a burning taste, and when you clean it, tears protrude in your eyes. There are colored onions that are often added to salads - red, yellow, blue-purple.

Usually, onions are used raw in cooking, but dried onions are included in the seasoning. Bulb onion contains glucose and sucrose, as well as carotene, citric and malic acids. And in the feathers of onions, an increased content of essential oils and vitamin C was found.

Onions contain many substances and vitamins that are good for the human body. Therefore, people began to make dried onions, especially since dry onions are perfectly stored and do not lose most of their useful properties during the drying process. Dried onions can be made independently, and both the onion head and feathers can be dried.

There are two main varieties of dried onions - the highest variety and the first variety. Varieties differ in the color of dried onions. Commercially dried bulbs can be cut into straws or squares. It is good to mix such dried onions with other seasonings and spices, add them to soups and second courses.

Homemade dried onions are usually cut into thin rings and onion feathers are finely cut. In order to prepare dried onions, you need to first select ripe bulbs. If you dry a non-ripening onion, then the final product will have the wrong taste.

The onions are peeled from the onion husks and thoroughly washed in water. Then the onions are cut into rings and dried in an electric dryer at a temperature of 70 C. The drying process can be accelerated by blanching the onions in boiling water. About 100-120 grams of dried onions are obtained from 1 kg of fresh onions.

Homemade dried onions can be added to almost any dish, the recipe of which includes fresh onions. The exact exception to this rule is salads, you should not add dried onions to them, it is inappropriate there. But you can always fry onion rings and serve them along with meat, fish or vegetable dishes.