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Key component of Mediterranean cuisine that appears in almost all stews, stews, soups, rice dishes, sauces, etc., the onion is the underground part in the form of a yellowish red violet bulb of a small plant, which has its green and round branches, which are hollow on the inside (in Fresno de la Vega they are known as "porretas").
Onions contain a large amount of water, vitamins A, B1, C, E (antioxidant), minerals calcium, magnesium, iodine, cobalt, copper, iron, phosphorus, chlorine, nickel, potassium, silicon, zinc, sulfur, bromine, volatile essences (allicin), which are released when cutting the onion and are what make us cry, folic acid, it is tonic, diuretic, purifying, digestive and restorative, in addition to cooking it can be used for the skin, facial massage with onion juice, for coughs and colds, but it is not recommended for people with intestinal problems, as it produces gas and flatulence.
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Storage tips:
This vegetable will last a long time, simply store it in a cool and dry place, there is no need to store 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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