Lacrimation ping.
I always put diced onions in with my tomatoes when I can them.
And it’s about time for them sweet “onions to the gods” from south Georgia to start being picked.
One of my favorite recipes is French Onion Soup. I’m well known for it around here.
‘bout time to make some again.
Why do onions rot? Just how do they add to preservation if they, themselves, will rot even if uncut/undamaged?
Garlic is similar. I have kept roasted garlic in oil under refrigeration for several months, but that will eventually go off, as well.
The only method I have done successfully for keeping onions and garlic for long periods of time is to dry them or freeze them.
Adding them to things adds their flavor to those things. So, if they are used in food preservation, there would have to be a way to extract the flavenoids while getting rid of the sulphuric compounds. How natural are the antioxidents after that process? I’d like to see side-by-side comparisons with the presently utilized antioxidents.
