GreekFoodTv☼Grating an Onion the Greek Way, with Diane Kochilas

Описание: Greek grandmothers didn't have chefs' kinves or food processors to finely chop onions. They did have hand graters, though, and they used them to make finely chopped onions and tomatoes instantly. Greek home cooks still use this technique today. The best thing about grating an onion on a hand grater the Greek way is that you end up with all the delicious onion juice, which is the de riguer ingredient in Greece's famous meatballs, keftedes, and in most other ground meat dishes. Onion juice helps caramelizes as the meatballs sizzle and gives them their underlying sweet flavor.
As for the onion itself, Greeks generally prefer red onions to white because they are more flavorful and pungent.
The onion (Allium cepa), which is also known as the bulb onion,[1] common onion[2] and garden onion,[citation needed] is the most widely cultivated species of the genus Allium.

Common onions are normally available in three colors: yellow, red, and white. Yellow onions are full-flavored and are a reliable standby for cooking almost anything. Yellow onions turn a rich, dark brown when cooked and give French onion soup its tangy sweet flavor. The red onion is a good choice for fresh uses or in grilling and char-broiling. White onions are the traditional onion used in classic Mexican cuisine. They have a golden color and sweet flavor when sautéed.

While the large mature onion bulb is the onion most often eaten, onions can be eaten at immature stages. Young plants may be harvested before bulbing occurs and used whole as scallions.[8] When an onion is harvested after bulbing has begun but the onion is not yet mature, the plants are sometimes referred to as summer onions.[9]

Additionally, onions may be bred and grown to mature at smaller sizes. Depending on the mature size and the purpose for which the onion is used, these may be referred to as pearl, boiler, or pickler onions.[9] (However, true pearl onions are a different species.) Pearl and boiler onions may be cooked as a vegetable rather than an ingredient. Pickler onions are, unsurprisingly, often pickled. - Wikipedia

Onions are everywhere.

Onions are sold in every grocery store, served at most every meal and featured at sporting events across the United States. They add layers of flavor to recipes for everything from breakfast casseroles to holiday dinners. And who hasn't wondered: What is the best way to make caramelized onions?

In an increasingly health-conscious world, the nutritional facts of vegetables, including the onion, are important. The onion's health value is uncontested and its versatility and value in the kitchen is rarely matched. Such a multi-faceted vegetable deserves recognition and advocacy.

This is where we come in.

Like the onion itself, the National Onion Association (NOA) has a long and impressive history. Founded in 1913, the NOA is the official organization representing growers, shippers, brokers, and commercial representatives of the U.S. onion industry.

We pride ourselves that top onion professionals rely on the NOA to educate consumers and promote their product. They also look to NOA for up-to-date information, governmental representation, and important industry networking.

We are also a resource for everyone who has ever encountered an onion. For purveyors of onions to the general public, we provide tips and best practices for marketing whole and fresh-cut onions.

For the homecook, we've collected recipes on how to serve the onion for any meal, in any season, and at any gathering. - © National Onion Association 2011