skip to Main Content
Optimize Onions

The onion is a classic example of a vegetable that doesn’t achieve its full flavor potential until its cells are destroyed, first by chopping and then by heat, says plant biologist and retired University of Arizona professor Stephen Goff, PhD. Onion cells are composed of tiny pockets that compartmentalize the vegetable’s various chemicals. Cutting an onion destroys the cellular matrix and allows these chemicals to mingle. Only when the chemicals interact with one another is the classic onion flavor expressed.

The process takes a little time, so don’t rush your freshly chopped onions into the sauté pan. “Foodies recommend letting onions sit for at least 10 minutes after cutting them and before cooking them,” says Goff, who also advises placing them in an airtight container to trap the gases and force them to interact. “During that time, they generate volatile organic compounds that convert to water-soluble flavors and, ultimately, infuse your cooking with a deeper, more complex flavor.”

This originally appeared in “The Secret Lives of Fruits & Veggies” from the July/August 2017 issue of Experience Life.

Thoughts to share?

This Post Has 0 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

City and state are only displayed in our print magazine if your comment is chosen for publication.

ADVERTISEMENT

More Like This

Asparagus and Onion Frittata
By Antonio Carluccio
This veggie-packed frittata is good for breakfast, lunch, and dinner — and can be served hot or cold.
A frittata made in a cast-iron pan
By Betsy Nelson
Frittatas are a perfect dish to make and serve in a cast-iron pan. Leftover frittata is also delicious enjoyed cold.
inspired kitchen
By Cary Neff
Please your palate with zesty flavor—and your body with powerful phytonutrients.
Back To Top