spripey onion company LTD

The onion is an edible bulb. While it is a vegetable at heart, it also acts as a spice inasmuch as it can provide an aromatic undertone to various meat and vegetable dishes, without being a major ingredient. The characteristic appearance of the onion is well known, but there are many variations of colour, shape and size. The colour varies from white to red to purple, the shape from spherical to almost conical, and the diameter at the largest point from 10mm (1/2in) to 8cm (3in) or 'more. Onions should be firm, though not rock hard. The papery skin should be tight over the surface of the bulb. Spring onions, or scallions, are immature plants where the bulb has not completely formed. They may be cylindrical, the green stem shading into the white bulblet, which may be almost spherical. Onions are also available in processed form, as dried flakes and powder, or liquid.
Bouquet Sharp:. Raw onions when cut or bruised may irritate the eyes and nose.
Flavour: Generally pungent and bitter with a sweet note. Onions actually cover the whole gamut of aroma and pungency from mild to intolerable.Onions may be used whole, sliced, chopped, diced or liquidised. It is important to observe the cooking instructions carefully, as the flavour of onions is greatly influenced by their treatment. A recipe where onions are to be 'fried till golden' will suffer if the onions are browned. Small onions and picklers are easier to peel if they are first immersed in boiling water for ten seconds and then rinsed in cold water before removing the skins. To prevent the eyes from watering, peel onions under cold water or put them in the freezer for ten minutes before chopping. Should onions be excessively strong, boil them whole for five minutes before proceeding with the recipe. Firm unblemished onions should keep for several weeks if stored in a cool airy place. Too much warmth will encourage sprouting. Home-grown onions must be quite dry before stringing. Dried onion flakes and powder should be stored in airtight containers.

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