How to Cook Onions

Photo: Shinichi Sugiyama – CC BY-SA 2.0 | cropped to square

BEFORE COOKING:

Peel the young onion and trim it at the point where the lighter section ends.

COOKING:

Place the onion in a small amount of cold water if the aim is to transfer its flavour and aroma to the broth (e.g., when making soup). If the onion is prepared as a standalone dish, add it directly to boiling water to retain most of its juices. Cook the onion for 10 minutes. Begin timing once the water returns to a boil. Immediately after boiling, add salt (approximately 2 teaspoons per litre of water). A light pinch of salt (about 1 teaspoon per litre of water) is also recommended. Cook covered to reduce cooking time and minimize vitamin loss. To check if the onion is cooked, insert a fork or knife; if it goes in easily, the onion is ready.

AFTER COOKING:

After cooking, drain the onion. The nutrient-rich cooking water can be used for sauces, soups, etc.

SERVING SUGGESTION:

Serve the onion warm or cold as a side dish.

Enjoy your meal!