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A primordial component of Mediterranean cuisine that appears in almost all stews, stews, soups, rice dishes, sauces, etc., the onion is the purplish yellow-red bulb-shaped subway part of a small plant, which has its green round green branches, which are hollow inside (in Fresno de la Vega they are known as "porretas").
The onion contains a large amount of water, vitamins A, B1 C, E (anti-oxidant), minerals calcium, magnesium, iodine, cobalt, copper, iron, phosphorus, chlorine, nickel, potassium, silicon, zinc, sulfur, bromine, contains volatile essences (allyl), which are released when the onion is cut and are the ones that make us cry, folic acid, is tonic, diuretic, depurative, digestive and restorative, in addition to cooking can be used, for the skin, facial massage with onion juice, for coughs and colds, but is not recommended for people with intestinal problems, as it produces gas and flatulence.
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Preservation tips:
This vegetable will resist you for a long time simply keep it in a cool, dry place, it is not necessary to keep it in the refrigerator, preferably in a dry, ventilated place without direct light. If you have used, for example, half an onion
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