Description
A LA CARTE
🚚 The Fastest Delivery Time : 2-day delivery.
🐝 Supplier / Place Of Origin：Imported Vegetable And Fruit Series / France
Organic European, Appellation d’Origine Contrôlée (AOC)
🌱 About the Producer / Supplier：
We select our suppliers for the love they put in their products,
seeking the best quality while respecting traditional production methods.
Most of them are family owned, of human size. We value the direct collaboration with them.
By buying directly at the source, we are proud to contribute to the local economy,
while ensuring that, ultimately, our clients get the most tasty and fresh products at the best prices.
All our farmers follow specific certifications minimizing the use of chemicals. From sustainable agriculture ‘’Agriculture Raisonnee’’ (AR) to Organic certified ‘’Agriculture Biologique’’ (AB), these guarantees that the fruits delivered to you a safe and healthy.
🌱 Supplier Products：
🛍 Product Information：
Binomial Name：Allium cepa L.
Chinese Name：洋蔥辮子 | 洋葱
Other Names：Onion Braid
Product Description：Oignon de Roscoff is an onion variety grown in the Brittany region of northwestern France. The use of this name is protected by the Appellation d'Origine Control (AOC) certification issued in 2009 and is restricted to onions grown in an area demarcated on the north coast of Finistère, including the commune of Roscoff .
In the 17th century, pink onions were brought from Portugal by a monk who admired them during his stay in the country. He taught his neighbors at Roskov Monastery how to grow very sweet onions. It is a variant of the onion variety traditionally grown in the region and is characterized by a pink-bronze skin with an average diameter of between 40 and 80 mm. The appellation refers to Roscoff, the historical cradle of production and long the only export port to the UK. The control and management body of this appellation is the Organization Controlling Designation of Origin "Oignon de Roscoff", headquartered in Saint-Polde-Leon. [1]
People from Brittany sold onions door to door in England and were known as "Onion Johnnys".
The queen of dishes. Yellow onions are the most productive, and their high sweetness makes them ideal for stir-fries or soups. Yellow onions have a spicier taste, which means they have more allicin. Allicin is a sulfide that can resist oxidation, prevent cancer, and fight inflammation. When garlic, onions and other foods are cut, there will be a strong spicy smell, which is allicin. Very sweet onions. It is a variant of the onion variety traditionally grown in the region and is characterized by a pink-bronze skin with an average diameter of between 40 and 80 mm. The appellation refers to Roscoff, the historical cradle of production and long the only export port to the UK.
This onion is yellow with a copper color on the outside. Its flesh is white and sweet in taste. It has very good qualities of being resistant to temperature and controlled humidity.
Onions are two or three-year-old vegetables and are a common home-cooked dish or condiment. Onions are known as the "Queen of Vegetables" in foreign countries. Onions are rich in sulfated propylene compounds, vitamins and minerals. Onions are warm in nature and pungent in taste, and have the effects of dispersing wind and cold, aiding digestion, calming the nerves, preventing and treating osteoporosis, and preventing and fighting cancer. The antioxidants contained in onions can scavenge free radicals in the body and have anti-cancer and anti-aging effects. It is often widely used in making various dishes, such as curry, salad, etc. It is also an essential ingredient in the sauces of many Western dishes.
Onions contain quercetin, which also has antioxidant, anti-cancer, and anti-inflammatory properties. According to research by Texas A&M University and others, compared with these three types of onions, purple onions and yellow onions have higher quercetin content. White onions have lower levels.
Onions are native to Southwestern Asia to the Mediterranean coast. It has been cultivated in the Mediterranean area for centuries, and the ancient Egyptians had records of eating onions as early as 3200 BC. Onions were introduced to China after the Ming Dynasty. At present, the main producing areas are China, India, the United States, Turkey and Pakistan.
The Roscoff Onion Festival started in 2003 and is held every August in Roscoff. The Onion Johnnies Museum in Roscoff (La Maison des Johnnies et de l'Oignon de Roscoff) traces the cultural heritage of onions and Johnnies. Since 2003, the town of Roscoff has held the "Roskov Onion Festival" every August 4th.
What nutrients do onions themselves have?
Onions are a super food that helps you lose weight. It contains 6 major nutrients, which can help improve metabolism and help lose weight.
Flavonoids: A type of phytochemical that can eliminate bad cholesterol, reduce body fat, resist oxidation, and slow down inflammation.
Sulfide: Helps eliminate fatigue, increase energy, and has sterilizing and immunity-improving effects.
Dietary fiber: It can strengthen the function of the gastrointestinal tract and help eliminate body fat. People who lose weight are prone to constipation. Dietary fiber can promote intestinal peristalsis.
Glutathione: A free radical scavenger in the body, it has powerful detoxification function and can inhibit the formation of melanin in the skin.
Quercetin: It can adjust the salt concentration in the body, promote water circulation, avoid edema, and discharge aging waste.
Oligosaccharides: The sweet source of onions can promote gastrointestinal motility, improve constipation and diarrhea, change intestinal ecology, and increase the number of beneficial bacteria.
Variety：Pink onions of the Roscoff onion variety, characterized by a coppery-pink coating and an average diameter between 40 and 80 mm.
All onions originally belong to the same species, allium cepa. Later, after hundreds of years of evolution, hundreds of varieties emerged. If distinguished by the color of the bulb outer skin, there are purple-red, brown-red, light brown-red, yellow to light yellow. The currently popular onion varieties come in three colors: white, yellow and purple.
White onion: Contains high sweetness and water content, with a lighter pungency, and its white color comes from phenolic compounds flavonoids, which have antioxidant effects. The juicy nature of white onions makes them ideal for stews, boils, salads, or baking.
Yellow onions: These are the most productive, and their high sweetness makes them ideal for stir-fries or soups.
Purple onions: Also known as red onions, their color originates from water-soluble anthocyanins, but this is only found on the surface of the scale leaves. After cooking, the color will be diluted and faded. Purple onions have a less pungent and irritating taste, are crisp and refreshing, and are suitable for salads.
In addition to distinguishing by color, they can also be distinguished by harvest time. Ordinary onions are harvested in autumn, but there is a kind of spring onion, which is planted in late autumn and harvested when it is not fully mature in the following spring or early summer. It has a lighter taste and is more juicy, but it is easier to spoil.
Supply Season：It is available throughout the year, and the peak season is from October to December.
Storage Method：The purchased onions should be placed in a dry and ventilated place to avoid germination. The ones that have been cut should be wrapped in plastic wrap and stored in the fruit and vegetable cabinet in the refrigerator.
In terms of preservation, it only needs to be placed in a ventilated room temperature, and it can generally be stored for 3 months.
#Should Be / Avoided：
Appropriate: generally edible. Onion contains prostaglandin A, which can dilate blood vessels, reduce blood viscosity, lower blood pressure, prevent thrombosis, and is beneficial to patients with hypertension, hyperlipidemia and cardiovascular disease.
Contraindications: Patients with itchy skin, stomach or eye diseases should eat less.
*Edible Compatibility：
Affordable: If onion and tea are eaten together for a long time, the antioxidant flavonoids contained in the two can reduce the incidence of coronary heart disease. Phase g: onion should not be eaten with honey, so as not to cause eye discomfort. Onions should not be eaten with marine fish, because the oxalic acid in onions will decompose and destroy the protein in marine fish, which is not conducive to absorption. It is also not advisable to eat onions with kelp, because the oxalic acid in onions will form stones with the minerals in kelp, and eating too much will make people constipated.
Cooking Skills：Chef Tips
Peel the onion balls under running water or in a bowl. This limits the evaporation of harsh volatiles released when cutting.
Choose a sharp knife to chop your onions!
cooking suggestions
Roscoff PDO Onions go well with everything and you can eat them raw or cooked!
Eaten raw: Its crunchy texture and fruity, slightly spicy flavor make it delicious in mixed salads.
Cooked: Roscoff onions become sweet and mild as they cook. Their fudgy texture goes well with all dishes (skillets, soups, chutneys, etc.) and sauces.
Usage: Can be fried, roasted, boiled, stewed, and eaten raw.
The sulfonylurea butyric acid in onions easily evaporates after long-term cooking and loses its blood sugar-lowering effect. Therefore, onions should not be cooked for a long time. However, it should be noted that long-term cooking can caramelize the sugar in the onions, increasing the sweetness. If you want to avoid crying due to onion irritation when cutting onions, you can cut the onions in water, or refrigerate the onions for a period of time before cutting.
Notes：Because onions are prone to produce volatile gases, they should not be eaten in excess. Excessive consumption can cause flatulence. Onions can predict how cold the next winter will be. If the onion skin is thick, it means that the next winter will be a severe winter; conversely, if the onion skin is thin, it means that the next winter will be mild.
The outer layer of onion is also very nutritious
Many people peel off the skin and the tough outer layer of meat when cooking onions, but this may lose the opportunity to get more quercetin. Patil studied the outer skin and inner edible parts of onions and found that the content of quercetin decreases from the outside to the inside, because light helps the plant to synthesize quercetin when it grows.
But the taste of the outer skin and the outer layer is not good, and many people don't like to eat it. What should we do? In Japan, the onion is washed and cut, and the skin is boiled together. Many ramen broths are cooked in this way; Li Jinqiu also said that the harder outer layer can be used to make soup, which not only tastes better, but also makes the soup more fresh. sweet.
Dish：
As a side dish for stir-fries, pizza, salads, soups, scrambled eggs with onions, etc.
This product is imported from foreign countries. The supply depends on the delivery situation. It may be insufficient or out of stock!
🥗 Product Category (English)： Onion Braid
Google Recipe 🔍 :
English CookPad 🍳 :
BBC Good Food 🥙 :
