Soanlar

Soanlar is the diacritics-free form of the Turkish word soğanlar, which means onions. In English, the article describes onions, a widely cultivated bulb vegetable of the species Allium cepa. Onions are grown for their edible bulbs and are used worldwide in countless cuisines. The bulb consists of concentric layers and contains sulfur compounds that give their characteristic aroma and flavor.

Varieties include yellow or golden onions, red onions, white onions, and sweet onions such as Vidalia or Walla Walla. Sweet onions have higher water content and lower sulfur compounds, producing milder flavors.

Cultivation and production: Onions are grown in temperate and subtropical regions. They require well-drained soil, regular watering, and long enough day length to form bulbs. Long-day varieties are common in northern regions; short-day varieties suit milder climates. They can be grown year-round in appropriate climates and are commonly cultivated as both field crops and greenhouse crops.

Culinary uses: Onions can be eaten raw in salads or sandwiches, sautéed, caramelized, roasted, or used to flavor stocks and stews. Their flavor ranges from sharp and pungent to sweet when cooked, enabling versatile applications in many cuisines.

Nutrition: Onions are low in calories and provide vitamin C, B6, folate, and potassium. They contain dietary fiber and fructans that can affect digestion in some people, and they offer various antioxidant compounds.

Storage and handling: Whole onions store best in a cool, dry, dark place away from potatoes. After cutting, onions should be refrigerated in sealed containers and used within several days. Peeled onions can be stored similarly but have a shorter shelf life.