Whether in rings, cubes, chopped or marinated: They season almost every savory dish. But how do you actually choose vegetable or table onions when you buy them? They should be firm, dry and without green shoots. Doesn’t smell musty and doesn’t have dark spots.

But the tubers should also shine and rustle minimally when touched, advise the experts at the Federal Center for Nutrition (BZfE). At home, they are best stored in an airy, cool, dark and dry place. Depending on the variety, they can even be stored for several months.

Suitable for the topic: Nutrition – Keep red onions in the fridge

And how do you cut the onion? First rings and then cubes? The nutrition experts take a slightly different approach: Regardless of whether the onion is classic light brown or red, small or large, after peeling the onion is halved lengthwise and then sliced ​​lengthwise.

If you want to have diced onions, cut the halves lengthwise into fine slices just before the root base and then cut them in horizontally. Now cut the onion halves crosswise into strips so that fine cubes are formed. For whole onion rings, the onion is only cut crosswise into fine or coarse slices.

While you’re at it, you can snip 500 g of onion rings and make a delicious onion soup out of them: To do this, sauté the rings in 2 tablespoons of butter and olive oil, stir in 1 heaped tablespoon of flour and gradually deglaze with 150 ml of white wine. Mix the mixture well with a whisk so that no lumps form.

Then gradually stir in one liter of vegetable broth with a whisk. It is seasoned with a finely chopped clove of garlic, a bay leaf, salt and pepper. Then let everything simmer gently in the closed pot for about 15 minutes – the alcohol in the wine will cook off. Before serving, stir in a small cup of crème fraîche or top the four portions with a large tablespoon.

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