Onion - Wikipedia. The onion (Allium cepa L., from Latin cepa "onion"), also known as the bulb onion or common onion, is a vegetable and is the most widely cultivated species of the genus Allium.

The onion (Allium cepa L., from Latin cepa "onion"), also known as the bulb onion or common onion, is a vegetable and is the most widely cultivated species of the. At 39 West, our philosophy is simple: always fresh, and as local as possible. So grab your favorite bottle of wine and a few friends, and leave the cooking to us. Delicious recipes celebrating the mighty tomato, including makhni, tomato sauce recipes, roasted tomatoes, tomato risotto, minestrone, gazpacho and linguine. Whether.

Its close relatives include the garlic, shallot, leek, chive,[2] and Chinese onion.[3]This genus also contains several other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion (Allium fistulosum), the tree onion (A. ×proliferum), and the Canada onion (Allium canadense). The name "wild onion" is applied to a number of Allium species, but A. Its ancestral wild original form is not known, although escapes from cultivation have become established in some regions.[4] The onion is most frequently a biennial or a perennial plant, but is usually treated as an annual and harvested in its first growing season. The onion plant has a fan of hollow, bluish- green leaves and its bulb at the base of the plant begins to swell when a certain day- length is reached.

The bulbs are composed of shortened, compressed, underground stems surrounded by fleshy modified scale (leaves) that envelop a central bud at the tip of the stem. In the autumn (or in spring, in the case of overwintering onions), the foliage dies down and the outer layers of the bulb become dry and brittle. The crop is harvested and dried and the onions are ready for use or storage. The crop is prone to attack by a number of pests and diseases, particularly the onion fly, the onion eelworm, and various fungi cause rotting. Some varieties of A. Onions are cultivated and used around the world. As a food item, they are usually served cooked, as a vegetable or part of a prepared savoury dish, but can also be eaten raw or used to make pickles or chutneys.

They are pungent when chopped and contain certain chemical substances which irritate the eyes. Roots, leaves and developing bulb.

14. Kale-Mint Puree 3 cups kale leaves, 1/2 cup each fresh parsley and mint, 1/3 cup toasted blanched almonds, 1 garlic clove and 1/2 teaspoon kosher salt.

1. Heat olive oil in a medium saucepan over medium heat. Add onion and garlic and cook until tender, 6 to 8 minutes. Add ginger, turmeric, cinnamon, cardamom, and cloves.
2. How to Make Tomato Puree. Tomato puree can be used as a base for other recipes such as marinara sauce, soup or salsa. It is different from tomato sauce, because it is.
3. The best low carb recipe for cauliflower puree out there, you'll never miss real mashed potatoes again! Pinned over 500,000 times! Even kids will love it!

Taxonomy and etymology[edit]The onion plant (Allium cepa), also known as the bulb onion[5] or common onion,[6] is the most widely cultivated species of the genus Allium.[7][8] It was first officially described by Carl Linnaeus in his 1. Species Plantarum.[9] A number of synonyms have appeared in its taxonomic history: Allium cepa var. G. Don. Allium cepa var. Regel. Allium cepa var. Linnaeus. Allium cepa var. L. H. Bailey. Allium cepa var.

Moench) Regel. Allium cepa var. Alef. Allium cepa var. Metz) Mansf.[1. 0][1.

A. cepa is known exclusively from cultivation,[1. Central Asia. The most closely related species include A. Popov & Vved.) and A.

R. M. Fritsch & Matin) from Iran.[1. However, Zohary and Hopf state that "there are doubts whether the A. vavilovii collections tested represent genuine wild material or only feral derivatives of the crop."[1. The vast majority of cultivars of A. cepa belong to the "common onion group" (A. cepa var. cepa) and are usually referred to simply as "onions". The Aggregatum group of cultivars (A. cepa var. aggregatum) includes both shallots and potato onions.[1.

The genus Allium also contains a number of other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion (A. fistulosum), Egyptian onion (A. ×proliferum), and Canada onion (A. canadense).[6]Cepa is commonly accepted as Latin for "onion" and has an affinity with Ancient Greek: κάπια (kápia), Albanian: qepë, Aromanian: tseapã, Catalan: ceba, English: chive, Occitan: ceba, Spanish: cebolla, Old French: cive, and Romanian: ceapă. Description[edit]The onion plant has been grown and selectively bred in cultivation for at least 7,0. It is a biennial plant, but is usually grown as an annual.

Modern varieties typically grow to a height of 1. The leaves are yellowish- to bluish green and grow alternately in a flattened, fan- shaped swathe. They are fleshy, hollow, and cylindrical, with one flattened side. They are at their broadest about a quarter of the way up, beyond which they taper towards a blunt tip. The base of each leaf is a flattened, usually white sheath that grows out of a basal disc. From the underside of the disc, a bundle of fibrous roots extends for a short way into the soil.

As the onion matures, food reserves begin to accumulate in the leaf bases and the bulb of the onion swells.[1. In the autumn, the leaves die back and the outer scales of the bulb become dry and brittle, so the crop is then normally harvested. If left in the soil over winter, the growing point in the middle of the bulb begins to develop in the spring.

New leaves appear and a long, stout, hollow stem expands, topped by a bract protecting a developing inflorescence. The inflorescence takes the form of a globular umbel of white flowers with parts in sixes. Pillsbu.

The seeds are glossy black and triangular in cross section.[1. Origin and history[edit]The geographic origin of the onion is uncertain because the wild onion is extinct and ancient records of using onions span western and eastern Asia.[1. The first cultivated, farmed onions are the subject of much debate, but the two regions that many archaeologists, botanists, and food historians will point to are central Asia or Persia. They were probably simultaneously domesticated by peoples all over the world, as there are species of the onion found the world over.[1. Food uses of onions date back thousands of years in China, Egypt and Persia.[1.

Traces of onions recovered from Bronze Age settlements in China suggest that onions were used as far back as 5. BCE, not only for their flavour, but the bulb's durability to store and transport.[2. Ancient Egyptians revered the onion bulb, viewing its spherical shape and concentric rings as symbols of eternal life.[1. Onions were used in Egyptian burials, as evidenced by onion traces found in the eye sockets of Ramesses IV.[2. The Judeo- Christian Bible refers to the ancient Israelites consuming onions in Numbers 1.

Exodus: "We remember the fish, which we did eat in Egypt freely, the cucumbers and the melons and the leeks and the onions and the garlic."[1. In the 6th century BCE, Charaka Samhita's medical treatise documents the onion as a medicinal plant.

A] diuretic, good for digestion, the heart, the eyes, and the joints."[1. A Greek physician of first century A. D., Dioscorides, also documented the medicinal uses of onions. Eating onions was a tradition to fortify athletes before the Olympic Games. Athletes consumed huge quantities of them, drank onion juice, and rubbed onions on their bodies.[1. Pliny the Elder wrote about the use of onions and cabbage in Pompeii. He documented Roman beliefs about the onion's ability to improve vision ailments, aid in sleep, and heal everything from mouth sores and toothaches, to dog bites, lumbago and even dysentery.

Archaeologists unearthing Pompeii long after it was buried in a volcanic explosion found gardens of Pliny's detailed narratives, where onions had grown.[1. One of the first authors of a cookbook, the Roman gourmet. Apicius, used onions in many of his recipes.[1. Onions were taken by the first European settlers to North America,[1. Native Americans were already eating wild onions raw or cooked in various foods.[1. According to diaries kept by the colonists, bulb onions were one of the first crops planted by the Pilgrim fathers.[1. Onion types and products[edit]Common onions are normally available in three colour varieties.

Yellow or brown onions (called red in some European countries), are full- flavoured and are the onions of choice for everyday use. Yellow onions turn a rich, dark brown when caramelised and give French onion soup its sweet flavour. The red onion (called purple in some European countries) is a good choice for fresh use when its colour livens up the dish; it is also used in grilling. White onions are the traditional onions used in classic Mexican cuisine; they have a golden colour when cooked and a particularly sweet flavour when sautéed.[2.

While the large, mature onion bulb is most often eaten, onions can be eaten at immature stages.

Pesto Recipes Food Network Magazine : Recipes and Cooking : Food Network. Roasted Red Pepper Broil 1 halved seeded red bell pepper skin- side up until charred, 5 minutes. Transfer to a bowl and cover with plastic wrap; let sit 1. Remove the charred skin.

Puree the red pepper with 1 cup fresh basil, 1/3 cup toasted slivered almonds, 1 garlic clove and 1/2 teaspoon kosher salt. With the machine running, gradually add 1/2 cup olive oil. Stir in 1/2 cup grated Parmesan.

White Bean–Red Pepper Broil 1 halved seeded bell pepper; peel (see No. Puree the red pepper with one 1. With the machine running, gradually add 3 tablespoons olive oil. Stir in 3 tablespoons grated Parmesan. Pimiento Cheese Make Roasted Red Pepper Pesto (No. Parmesan. 2. 6. Spicy Eggplant Roast 1 small eggplant (pierced a few times) in a 4. F oven until tender, 2.

Let cool; halve and scoop out the flesh. Puree the flesh with 3 oil- packed Calabrian chiles (stemmed), 1 small roasted red pepper (seeded), 1 cup fresh basil, 1/3 cup each toasted slivered almonds and fresh ricotta, 1 garlic clove and 1/2 teaspoon kosher salt. With the machine running, gradually add 1/2 cup olive oil. Stir in 1/2 cup grated pecorino. Coconut Curry Fry 1 tablespoon each chopped garlic and scallions in 1/4 cup coconut oil until golden; cool. Puree with 4 cups fresh cilantro, 1/4 cup cocktail peanuts, 1 teaspoon each curry powder, grated lime zest and lime juice and 1/2 teaspoon kosher salt.

With the machine running, gradually add 1/2 cup vegetable oil. Stir in 1 grated tomato.

Chimichurri Puree 3 cups fresh parsley, 1/4 cup fresh oregano, 3 tablespoons white wine vinegar, 3 garlic cloves, 1 chopped shallot, 1/2 teaspoon kosher salt and a pinch of red pepper flakes. With the machine running, gradually add 1/2 cup olive oil. Spicy Jerk Puree 1 cup fresh cilantro, 1/4 cup fresh thyme, 1 bunch chopped scallions, 1/2 cup chopped pineapple, 1/2 to 1 seeded Scotch bonnet chile, the grated zest and juice of 1/2 lime and 1/2 teaspoon each allspice and kosher salt. With the machine running, gradually add 1/3 cup vegetable oil. Peruvian Spinach Puree 3 cups spinach, 2 cups fresh basil, 2 large jarred ajÍ amarillo peppers (Peruvian chiles), 1/4 cup each toasted pecans and chopped red onion, 1 garlic clove and 1 teaspoon kosher salt.

With the machine running, gradually add 1/4 cup olive oil. Stir in 1/3 cup each crumbled queso fresco and grated Parmesan. Turkish Puree 1 cup each fresh parsley and cilantro, 1/2 cup toasted walnuts, 1/4 cup each fresh tarragon, dill and chopped red onion, 1 garlic clove, 2 tablespoons pomegranate vinegar, 1 teaspoon kosher salt and a few grinds of pepper. With the machine running, gradually add 1/2 cup olive oil. West African Puree 1 cup fresh cilantro, 1/2 cup each chopped scallions and roasted peanuts, 1/3 cup pumpkin puree, 1 small seeded tomato, 1 tablespoon chopped peeled ginger, 2 teaspoons each ground coriander and cider vinegar, a pinch of cayenne and 1/2 teaspoon kosher salt. With the machine running, gradually add 1/3 cup vegetable oil.

Miso- Edamame Puree 1 cup thawed frozen shelled edamame, 1 chopped scallion, 1 garlic clove, 3 tablespoons miso paste, 2 tablespoons rice vinegar, 1 tablespoon sesame seeds, 1 teaspoon toasted sesame oil and 1/2 teaspoon sugar. With the machine running, gradually add 1/2 cup water.