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Spice Descriptions and Uses

Onion - allium cepa

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Onion is one of the most versatile and popular flavourings available to the cook. There

are many onion types including red onions, shallots, scallions, pearl, sweet such as

Spanish and Vidalia and the traditional favourite, yellow. For your cooking convenience the yellow onion is available in dried form as a powder, chopped, granulated and sliced.

 

Flavour:

The sweetness in an onion varies with the type. However, even hot onions have a slight initial sweetness before their hot bite begins. Cooking brings out their sweetness.

 

How to Use:

Sandwiches, burgers, as a side vegetable, in stews, with roasts, vegetable casseroles, soups, chowders, game, fish, shellfish, poultry, salads, salad dressings, sauces, gravies, stuffings, breads, cheese, egg, or rice dishes.

 

Measuring:

Equivalents

1 tablespoon onion powder equals 1 medium fresh onion

1 tablespoon minced onion equals 1/4 cup minced raw onion

1 tablespoon onion flakes equals 1/4 cup chopped raw onion

1/4 cup chopped instant onion equals 1 cup chopped raw onion

 

Onion Powder

Vegetables

1/2 teaspoon in 2 cups

Minced onion

Salad dressing

1/2 to 1 teaspoon per cup of oil/vinegar

Dried beans

1 tablespoon per pound

Ground beef

2 teaspoons per pound

Tinned tuna

1 teaspoon per small tin

Chopped onion

Dip

2 teaspoons per cup of sour cream

Soup

1/4 cup per 6 cups of broth


 

King's American Dispensatory.

by Harvey Wickes Felter, M.D., and John Uri Lloyd, Phr. M., Ph. D., 1898.

Allium Cepa.—Onion.

The bulb of the Allium Cepa, Linné.
Nat. Ord.—Liliaceae.
COMMON NAME: Onion.

Botanical Source.—The common onion is a biennial garden plant, having a scape, which appears the second year, 2 to 4 feet high, being naked, smooth, straight, stout, swollen at the base, and fistulous, bearing at the top a round umbel of greenish-white flowers. The leaves are round and fistulous, of a shining green color, acute, and shorter than the stem. The part employed is the bulb.

Description.—The onion is a tunicated bulb, compressed or round, or oblong in figure, invested with a shining, thin, dry membrane, of a reddish or white color. It is less pungent to the taste than garlic, with some degree of sweetness, and a peculiar, well-known odor. Onion bulbs are of various shapes and sizes, usually globular, the layers being juicy.

History and Chemical Composition.—This biennial plant is supposed to be a native of Hungary, but is now found in all parts of the world. According to Fourcroy and Vauquelin, onion contains an acrid, volatile oil, uncrystallizable sugar, gum, albumen, woody fiber, acetic and phosphoric acids, phosphate and citrate of calcium, and water. The oil is colorless, acrid, and contains sulphur. It was investigated, in 1892, by Semmler, who found it to be mainly composed of a sulphur compound, C6H12S2. A peculiar wine may be made by fermenting the juice of the onion.

Action and Medical Uses.—Onion possesses properties allied to those of garlic, but in a milder degree, and the absorption of its oil and influence upon the system is somewhat similar to that of the oil of garlic. Onions do not agree with all persons, especially dyspeptics, in whom they favor the production of flatus, which, however, is a common symptom among all those who eat largely of them; boiling, in a great measure, deprives them of this property. Sugar and onion-juice form a syrup, much used in domestic practice, for cough and other affections of the air-tubes among children. A roasted onion employed as a cataplasm to suppurating tumors, or to the ear in otitis, has proved beneficial. A saturated tincture of onions made with good Holland gin, has been found serviceable in gravel and dropsical affections. A cataplasm of onions pounded with vinegar, applied for a number of days, and changed 3 times a day, has been found to cure corns and bunions.


onions

 

Onion Flakes

Nutrient

Units

1 tbsp

-------

5.0 g

Proximates

Water

g

0.197

Energy

kcal

17.450

Energy

kj

73.000

Protein

g

0.448

Total lipid (fat)

g

0.023

Carbohydrate, by difference

g

4.164

Fiber, total dietary

g

0.460

Ash

g

0.169

Minerals

Calcium, Ca

mg

12.850

Iron, Fe

mg

0.077

Magnesium, Mg

mg

4.600

Phosphorus, P

mg

15.150

Potassium, K

mg

81.100

Sodium, Na

mg

1.050

Zinc, Zn

mg

0.094

Copper, Cu

mg

0.021

Manganese, Mn

mg

0.069

Selenium, Se

mcg

0.250

Vitamins

Vitamin C, total ascorbic acid

mg

3.750

Thiamin

mg

0.025

Riboflavin

mg

0.005

Niacin

mg

0.050

Pantothenic acid

mg

0.069

Vitamin B-6

mg

0.080

Folate, total

mcg

8.300

Folic acid

mcg

0.000

Folate, food

mcg

8.300

Folate, DFE

mcg_DFE

8.300

Vitamin B-12

mcg

0.000

Vitamin A, IU

IU

0.000

Vitamin A, RE

mcg_RE

0.000

Vitamin E

mg_ATE

0.068

Lipids

Fatty acids, total saturated

g

0.004

4:0

g

0.000

6:0

g

0.000

8:0

g

0.000

10:0

g

0.000

12:0

g

0.000

14:0

g

0.000

16:0

g

0.003

18:0

g

0.000

Fatty acids, total monounsaturated

g

0.003

16:1 undifferentiated

g

0.000

18:1 undifferentiated

g

0.003

20:1

g

0.000

22:1 undifferentiated

g

0.000

Fatty acids, total polyunsaturated

g

0.009

18:2 undifferentiated

g

0.009

18:3 undifferentiated

g

0.000

18:4

g

0.000

20:4 undifferentiated

g

0.000

20:5 n-3

g

0.000

22:5 n-3

g

0.000

22:6 n-3

g

0.000

Cholesterol

mg

0.000

Amino acids

Tryptophan

g

0.006

Threonine

g

0.011

Isoleucine

g

0.016

Leucine

g

0.016

Lysine

g

0.021

Methionine

g

0.004

Cystine

g

0.008

Phenylalanine

g

0.011

Tyrosine

g

0.011

Valine

g

0.010

Arginine

g

0.060

Histidine

g

0.007

Alanine

g

0.012

Aspartic acid

g

0.025

Glutamic acid

g

0.072

Glycine

g

0.019

Proline

g

0.014

Serine

g

0.013