How to cook onions correctly and how much: a beginner's guide

Onions are widely used in cooking and folk medicine, not only fresh, but also boiled. Boiled onions are good for the body and nutritious. It is important to cook it correctly, retaining most of the essential trace elements and vitamins. To do this, it is worth considering the cooking time for one or another cutting method, as well as choosing the right raw material for cooking.

Few facts about boiled onions

Boiled onion retains most of the nutrients and brings the body no less benefit than raw.

Benefit and harm

Useful properties of a boiled vegetable are as follows:

• supplying the body with vitamins and microelements;
• strengthening the immune system;
• anti-inflammatory effect in ENT diseases;
• normalization of the pancreas;
• cleansing the blood from cholesterol;
• fast wound healing;
• bactericidal action;
• expectorant effect;
• normalization of salt metabolism and removal of excess fluid;
• reduction of muscle spasms;
• strengthening of blood vessels;
• increased appetite.

However, this product if consumed excessively can cause:

• increased stomach acidity and heartburn;
• gas formation in the intestines;
• headache;
• decreased muscle tone;
• lethargy and drowsiness;
• in rare cases, allergies.

KBZHU

100 g of product contains:

• calories - 44 kcal;
• proteins - 1.4 g;
• fat - 0.2 g;
• carbohydrates - 8.8 g

Boiled onions are suitable for dietary nutrition. - it has a low glycemic index.

Application

Boiled onions are used in folk medicine:

1. Boiled onion chopped into gruel, mixed with honey, is used in the fight against wet cough in children.
2. Boiled onion gruel treat boils, acne, calluses and warts.
3. Due to the positive effect on the gastrointestinal tract, boiled onions are included in diets for pancreatitis, stomach ulcers and gastritis.
4. It is used in the complex treatment of diabetes mellitus due to the content of glycogen, which normalizes blood glucose levels, and iodine, which improves metabolic processes in the body.

In cooking, it is used as an original side dish or filling for pies not only as part of other products, but also separately. Vegetable broth is made from it, which is used to make soups or sauces. It is also added to salads if fresh onions are contraindicated.

How many minutes are onions cooked

Cooking time depends on the cutting method (whole, in parts, rings, half rings, small pieces) and utensils used (pots, steamers):

1. In a saucepan. The onion cut into several pieces will be cooked within 5 minutes after boiling, in half rings or small squares it will be ready in 2-3 minutes.
2. In a double boiler. The vegetable will be ready in 5-7 minutes. Before laying the raw materials, it is better to grease the steamer grate with vegetable oil.
3. Entirely. Boiled onions are used as cups for salads and other snacks. The cooking time depends on the size of the heads: small and medium ones are cooked for 5-7 minutes, large ones - 7-10 minutes.

Watch the cooking time - overcooked onions lose their shape, the taste and most of the nutrients become watery and fall apart.

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How to cook onions properly

Before buying a bow, take a good look at it. Signs of a quality vegetable:

• the head is elastic and dense;
• the husk is golden brown;
• the vegetable itself is dry, odorless of mold, stains, rot;
• the tail of the onion is also dry.

Before cooking, the raw materials are prepared:

1. The root part and apex are cut off with a sharp knife.
2. Then the husk is removed. Typically, this vegetable has two layers of husk - the top and bottom. You can peel the whole onion or remove only the top layer. It depends on the dish where boiled onions are used. For example, if it is boiled in broth, then leave the bottom layer of husk to give the dish a golden color.
3. Next, the damaged areas are removed from the onion and left entirely or cut. The knife is moistened with cold water so that the onion juice does not pinch the eyes.

If the bulbs are kept in cold water before cooking about 20 minutes, they cook faster.

Cooking instructions

Procedure:

1. Pour 500-1000 ml of water or broth into a saucepan and place on the stove.
2. Wait for the liquid to boil. At this stage, you can add 1 tsp to it. salt. If the product is boiled in water, add 1-2 tbsp. l. vegetable oil, which will make the vegetable softer, while maintaining its shape. If boiled onions are served as a side dish, for example, for meat, various spices and aromatic herbs are added to the water.
3. When the water boils, put chopped or whole onions into a saucepan and cover with a lid. Cook for 2-10 minutes in boiling water.
4. When using a double boiler, put the raw materials in the oiled bowl of the device, pour water into the tank and set the desired mode.

How to check readiness

Whole cooked vegetable is pierced with a knife: if it comes in easily, the bulbs are ready. To test if the sliced ​​onion is done, fish out a bite and try it on the tooth or poke through with a toothpick / fork. Cooked onions are soft, easily chewed into gruel, the tip of a sharp object enters it without difficulty.

Conclusion

Boiled onions are a healthy and tasty vegetable that is used not only for medicinal purposes and in cooking, but also as an independent dish. The main thing is to choose a good quality product and strictly adhere to the cooking time.