Onion

“ I had merely to keep my onion a little moist, and the crops appeared of themselves.
The first to come was a sage-green down, appearing near the neck of the onion, just where the clear, shining scales close round the stalk. If the onion were put into the earth, this stalk would shoot straight up and bear a crown of flowers, followed by a crop of onion seed. It makes efforts to sprout even in a dark cellar. It pushes the scales apart, and the last remnant of life leaves them—of their own life, I mean, for, no sooner are they dead, than a host of tiny spores find life-food in their remains. ”

“ For what culinary masterpiece is there that may not be improved by it? It gives vivacity to soup, life to sauce; it is the "poetic soul" of the salad bowl; the touch of romance in the well-cooked vegetable. To it, sturdiest joint and lightest stew, crisp rissole and stimulating 156 stuffing look for inspiration and charm—and never are they disappointed! But woe betide the unwary woman who would approach it for sacrilegious ends. If life holds nothing better than the onion in the right hand, it offers nothing sadder and more degrading than the onion brutalised. ”

“ As with meat, so with vegetables, few 170 are not the better for the friendly companionship of the onion, or one of its many offshoots. Peas, beans, tomatoes, egg-plant are not indifferent to its blandishments. If honour be paid to the first pig that uprooted a truffle, what of the first man who boiled an onion? And what of the still mightier genius who first used it as seasoning for his daily fare? Every gourmet should rise up and call him blessed. ”

“ It is true that we have lived on the country; but we desire, besides, the fruits of the war. There are no onions, for one thing. I am quite ashamed to take people into my garden, and have them notice the absence of onions. It is very marked. In onion is strength; and a garden without it lacks flavor. The onion in its satin wrappings is among the most beautiful of vegetables; and it is the only one that represents the essence of things. It can almost be said to have a soul. You take off coat after coat, and the onion is still there ”

“ The name of onion is derived from the Latin word unio, which, properly, signifies a bulb that does not throw out offsets. Onions are propagated by seed which are sown in spring; and the bulbs or roots arrive at perfection in the autumn. The whole plant, when young, is eaten as salad. Onions generally cease to grow towards the middle of August, the stalks and leaves at that time shrinking and turning brown. ”

“ However, not alone in sauce can the condescending onion come to the aid of dull, substantial flesh and fowl. Its virtue, when joined to sage in stuffing, who will gainsay? Even chestnuts, destined to stuff to repletion the yawning turkey, cannot afford to ignore the insinuating shallot or bolder garlic; while no meat comes into the market that will not prove the better and the sweeter for at least a suspicion of onion or of ail. A barbarian truly is the cook who flings a mass of fried onions upon the tender steak, and then thinks to offer you a rare and dainty dish. ”

“ Well, for the simple reason that though an onion is one of the most valuable of all vegetables, though it is the finest of relishes, though it has added piquancy to a thousand feasts, yet nobody praises the onion. ”

“ The Hill or Potato Onion.—Of these there are several kinds, most of which are unworthy of cultivation. The Large English is the only valuable variety. The small onions, for sets, grow in the ground from the same roots, by the side of the main onion. Some of these grow large enough for cooking. The main onion is the earliest known, grows large, and has a mild, pleasant flavor;—they will mature at a certain season, whatever time you plant them; hence, they must be planted very early to produce a good crop. We have planted them on good ground so late as to get little more than the seed. ”

“ Heraclides the Tarentine, in his Banquet, says—"The onion, and the snail, and the egg, and similar things, appear to be productive of seed; not because they are very nutritious, but because their original natures are similar, and because their powers resemble that." And Diphilus says—"Onions are difficult to digest, but very nutritious, and good for the stomach. And, moreover, they are productive of moisture, and cleansing, but they dim the eyes, and excite the amatory propensities. But the proverb says—
The onion will do you no good if you have no strength yourself. ”

“ The onion, as a dish, is excellent; as seasoning it has still more pleasant and commodious merits. The modern chef uses it chiefly to season; the ancient cordon bleu set his wits to work to discover spices and aromatic ingredients wherewith to season it. ”

“ The onion belongs to the genus Allium, all the species of which possess a peculiar, pungent, acrid juice, with a powerful odour. The garlic has a stronger smell than the onion, but the onion has more of the volatile oil which all the members of the genus possess.
The constituents which make the genus valuable as food are: albumen, sugar, mucilage, phosphate of lime, and certain salts. All the members of the onion tribe yield a heavy volatile oil when distilled with water—an oil so pungent and concentrated that an ounce of it will represent the essence of forty pounds of garlic. ”

“ No savoury dish without an ONION.
Sliced onions fried, (see No. 299, and note under No. 517) , with some butter and flour, till they are browned (and rubbed through a sieve) , are excellent to heighten the colour and flavour of brown soups and sauces, and form the basis of most of the relishes furnished by the “Restaurateurs”—as we guess from the odour which ascends from their kitchens, and salutes our olfactory nerves “en passant.”
The older and drier the onion, the stronger its flavour; and the cook will regulate the quantity she uses accordingly. ”

“ The flavor of onion, when strong, is unpleasant to some people to a nauseating degree and it is hard to see in it any resemblance to its dainty cousins, the lily and the hyacinth. But when skillfully used it is a valuable and wholesome [Pg 23] culinary condiment and is more largely employed by the average cook than the uninitiated ever suspect. Says one author: “The onion is the sheet anchor of the skillful cook. It is impossible to prepare the delicate Bordelaise sauce without resorting to the use of onions and a shade of garlic, ... ”

“ The figure of an onion, though a homely, is nevertheless a good one, inasmuch as it offers a familiar illustration of the monad; for, first, there is the two or three external skins, after which comes layer after layer, until at last we find a center, which center contains an invisible, because a spiritual point, which constitutes the germ or seed-principle, containing, latent in its bosom, countless acres of onions, that are and are not, at the same time—fields of plenty, seeds of mighty harvests, which only need the necessary conditions to prove their power and develop their capacities. ”

“ Let them become apostles of the onion; let them eat, and preach it to their fellows, and circulate tracts of it in the form of seeds. In the onion is the hope of universal brotherhood. If all men will eat onions at all times, they will come into a universal sympathy. ”

“ We applaud the singers at a concert because it appeals to us as such an amazing and delightful incongruity that so practical and prosaic a creature as Man should suddenly burst into melody; but when the angels sang at Bethlehem the shepherds never thought of clapping. The onion is therefore in company with the angels. I am not surprised that the Egyptians accorded the onion divine honours and carved its image on their monuments. I am prepared to admit that onions do not move in the atmosphere of sentiment and of poetry. Tears have been shed over onions, as every housewife knows. ”

“ When your Onions are dry enough to be laid up in the House, take the smallest of them, such as are about the bigness of a small Walnut, and of that sort which we call the Spanish Onion, for these are not so strong flavour'd as the Strasburgh Onions; take off only the outward dry Coat, and boil them in one Water without shifting, till they begin to grow tender; then take them off the Fire, lay them in a Sieve or Cullendar to drain and cool; and as soon as they are quite cold, take off two other Coats or Skins from each, and rub them gently in a linnen Cloth to dry. ”

“ St. Thomas's Onions (Vol. iii., p. 187.) .—In reference to the Query, Why is St. Thomas frequently mentioned in connexion with onions? I fancy the reason to be this. There is a variety of the onion tribe commonly called potato or multiplying onion. It is the rule to plant this onion on St. Thomas's day. From this circumstance it appears to me likely that this sort of onion may be so called, though I never heard of it before. They are fit for use as large hard onions some time before the other sort. ”

“ The Wild Onion bears open clusters of rose-purple flowers that droop in the bud, but rise gradually as they bloom, until the fruits are erect. They blossom in midsummer and are found in foothills, meadows, and aspen and spruce woods at 5000-10000 ft. The plants grow 1-2 ft. tall, and the bruised foliage and bulbs have the characteristic onion odor. ”

“ And yet the Onion, although, like the proverbial Prophet, it may be without honor among its fellow vegetables, is regarded by at least one human outsider as the giant and ox and Samson combined of the vegetable world. ”

“ When the little delicate spring onion is smelt in the land, a shame, indeed, it would be to waste its tender virginal freshness upon sauce and soup. Rather refrain from touching it with sharp knife or cruel chopper, but in its graceful maiden form boil it, smother it in rich 169 pure cream, and serve it on toast, to the unspeakable delectation of the devout. Life yields few more precious moments. Until spring comes, however, you may do worse than apply the same treatment to the older onion. ”

“ Gather onions on the Eve of Christmas, and put them on an altar, and under every onion write the name of one of the persons as to whom information is desired. When planted, the onion that sprouts the first will clearly announce that the person whose name it bears is well.38.1 In the north-east of Scotland, when potatoes were dug for the first time in the season a stem was put for each member of the family, the father first, the mother next, and the rest in order of age. ”

“ The onion has the good fortune to be generally appreciated and well grown almost everywhere. It enhances the flavour and digestibility of many important articles of food that would fail to nourish us without its aid, while to others it adds a zest that contributes alike to enjoyment and health. ”

“ They come to me who neither work nor am anxious so long as South England may freely import onions."
"I believe you are right," I said. "And I especially commend you for eating onions; they contain all health; they induce sleep; they may be called the apples of content, or, again, the companion fruits of mankind."
"I have always said," he answered gravely, "that when the couple of them left Eden they hid and took away with them an onion. I am moved in my soul to have known a man who reveres and loves them in the due measure, for such men are rare." ”

“ ONIONS. If onions are peeled in the open air they will not affect the eyes. Only the Spanish onions are pleasant as a vegetable. The English onion is too strong for most people.
Steam medium-sized onions from 45 mins. to 1 hour. Serve with white sauce, flavoured with a very little mace or nutmeg, if liked. For baked onions, first steam for 30 minutes and then bake for 30 minutes. Put nutter or butter on each onion. Cook until brown. Onions for frying should be sliced and floured. Fry for 5 or 6 minutes in very little fat. This is best done in a covered stew-pan. ”

“ But for winter onions of notable size and quality101 the New Onion Culture should be adopted:—This consists in sowing the seed in the hotbed in early spring and transplanting to the open ground when the weather is suitable. ”

“ ONIONS are the chief commercial vegetable of the bulb crops. They have been cultivated from the earliest times, their native country being Central Asia. Closely allied to the onion are several other bulb vegetables, including garlic, shallots, leeks, and chives, all of which are used more extensively for flavoring dishes than for any other purpose. Fig. ”

“ Lay them in a baking-dish, put in bread crumbs, butter in small bits, pepper and salt, between each layer until the dish is full, putting bread crumbs last; add milk or cream until full. Bake twenty minutes or half an hour.
A little onion is not an injurious article of food, as many believe. A judicious use of plants of the onion family is quite as important a factor in successful cookery as salt and pepper. When carefully concealed by manipulation in food, it affords zest and enjoyment to many who could not otherwise taste of it were its presence known. ”

“ What a wealth of appetizing piquancy would vanish from our tables if the onion were to come no more! As a relish, as a food, and as a medicine, the onion is simply invaluable; yet no orator ever loses himself in rhetorical transports in honour of onions! It is clearly not safe to assume that because we are not much praised, we are therefore of not much profit. And so I repeat my suggestion that if any man is known to be depressed over his apparent uselessness, it would be a service to humanity in general, and to that member of the race in particular, to post him an onion. ”

“ The varieties grown in warm climates are much milder and sweeter than those grown in colder countries. The onion is valuable for flavoring purposes. It may also be boiled and served whole with a cream sauce, or cut in quarters and prepared as directed for Scalloped Turnips, page 242. ”