What do we know about the onions? That they are considered as one of the veggies that prevent both infection and infestation.

They belong to the allium family. Many of them are grown in the gardens, some as ornamentals in flower borders, others as herbs and edible plants.
Why does the onion have so intense smell? The reason is in allicins – chemicals that include volatile sulphur compounds. It is released when we cut the onion and makes us cry.

But do we know how many different varieties, colors and size it have? When did people start noticing how onions in diet effected on our health? And where do they come from?

Onions have been cultivated for thousand of years and probably originated in western and Central Asia. In ancient Egypt onion appears as the guarantee of the maintenance of a heart, protecting the deceased and it is an instrument of a solar rebirth. From then on, the onions presented to the deceased’s nostrils allow him to acquire the new breath of life.

From the earliest record, the onions was considered as an important foodstuffs, and had power in its symbolic and religious meaning.

 

Did you know that they were forbidden to certain social groups, and regarded as taboo or to have evil power. The effect of their odour on the breath and sweat had led them to be labeled as vulgar and unacceptable in polite society.

Only in 19th century in France the onions finally were thought quite de rigueur in polite society. Parisians society considered onions and garlic positively fashionable. In Spain they said that “a stew without onion is like a dance without music”. But in Britain and USA the popularity of the onions in the mass started to raise only in 20th century and was vaunted as much healthier way of eating.

 

 

Nowadays the onions are very essential part of our diet. They are good for digestion, maintaining a balanced blood pressure and work as a general tonic to help stave off infection. Onions as well as garlic have great antifungal and antiviral properties, and they play their part in maintaining a healthy intestinal flora and fauna.

There are more than 300 distinct species in the allium family, many of which are used as food plants. Onions, shallots, leeks and garlic are commonly known. We use them in the savory cooking, frying, boiling, roasting, baking, stuffing and grilling them.

 

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PISSALADIÈRE

 

Today’s recipe of PISSALANDREA or PISSALADIÈRE is originating from Liguria (Italy) and more particularly from Genoa. The word itself comes from the Italian terminology Pizza all’Andrea and considered to be the Genoa pizza with thicker bread dough and the traditional topping of caramelized onions, black olives and anchovies.

For this recipe it is better to use yellow onions (known as Spanish regardless of their place of origin) with a mild flavor. They are characterized by a light brown skin and a greenish white to pale yellow flesh. Spanish onions are usually large, round and mild.

 

PISSALADIÈRE can be made using either short crust pastry or yeasted dough, similar to pizza dough but thicker.

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Ingredients:

(Serves 6 portions)

• 2 1/4 cup wheat flour, plus extra for dusting
• 1/3 cup polenta or semolina
• 1 tsp salt
• 1 cup lukewarm water (37C)
• 1 tsp dry active yeast
• 1 tsp sugar
• 2 tbsp olive oil

Filling:

• 4-5 tbsp olive oil
• 3 medium-sized Spanish onions, cut into rings with a slicer
• 2 large cloves of garlic, thinly sliced
• 1 tsp thyme
• 1 sprig of fresh rosemary
• 1 can anchovies in olive oil
• 75 g of small olives
• salt and pepper

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Cooking method:

1. Combine the flour, polenta or semolina and salt in a large bowl. Add half water, sugar and yeast to a separate bowl. Stir until the yeast is completely dissolved and set aside in a warm place for 10 minutes to activate. Pour yeast, remaining water and olive oil into the flour mixture.
2. Knead the dough with your hands for about 8 minutes, until it becomes smooth and elastic. Put the dough in a bowl greased with olive oil, cover with oiled cling film and leave in a warm place for 60 minutes or until doubled.
3. At this time, prepare the filling. Heat 3 tbsp of olive oil in a saucepan with a thick bottom and add the chopped onion. Stir well so that the whole onion is covered with oil, close the lid and cook over very low heat, sometimes stirring, for 20-30 minutes.
4. Add salt, garlic, thyme and a sprig of rosemary. Mix well and continue cooking for another 15-25 minutes, until the onion is dark yellow. Remove the lid and cook for another 5-10 minutes if there is a lot of liquid in the onion. Remove from heat and take out a sprig of rosemary. Allow to cool slightly.
5. Preheat the oven to 190C. Roll out the dough on parchment paper. Top with onions, anchovies, olives and sprinkle with thyme. Bake for 20-25 minutes or until is browned and cooked. Season with pepper and serve warm, cut into slices.

1 cup of flour = 125 g
1 cup of sugar = 250 g
1/3 cup of polenta = 50 g