Whether as rings, cubes, chopped or marinated: They season almost every savory dish. But how do you actually choose vegetables or onions when buying them? They should be firm, dry and without green shoots. Doesn’t smell musty and doesn’t have any dark spots.
But the tubers should also be shiny and rustle minimally when touched, advise the experts at the Federal Center for Nutrition (BZfE). It is best to store them at home in an airy, cool, dark and dry place. Depending on the variety, they can even be stored for several months.
Related to the topic: Nutrition – Store red onions in the refrigerator
Longitudinal or crosswise? How to cut onions correctly
And how do you cut the onion? First rings and then dice? The nutrition experts take a slightly different approach: regardless of whether the onion is classic light brown or red, small or large, after peeling the onion is halved lengthwise and also cut lengthwise into fine slices.
If you want to have onion cubes, cut the halves lengthwise into thin slices just in front of the root and then slice them horizontally. Now cut the onion halves crosswise into strips so that fine cubes are formed. For whole onion rings, just cut the onion crosswise into fine or coarse slices.
Perfect for the cold season: delicious onion soup
While you’re at it, you can chop 500 g of onion rings and make a delicious onion soup out of them: To do this, sauté the rings in 2 tablespoons each of butter and olive oil, stir in 1 heaped tablespoon of flour and gradually deglaze with 150 ml of white wine. Stir the mixture well with a whisk so that no lumps form.
Then gradually stir in a liter of vegetable broth with the whisk. Seasoned with a finely chopped clove of garlic, a bay leaf, salt and pepper. Then let everything simmer gently in a closed pot for about 15 minutes – the alcohol in the wine will boil away. Before serving, stir in a small cup of crème fraîche or top the four portions with a large tablespoon.