Onion oil can be either the essential oil extracted from onions or a base oil flavored with onion during cooking. Medicinal onion oil is used in homeopathy and alternative medicine for upper respiratory problems and ear infections. Research suggests onion oil may have health benefits, but results are inconclusive. In cooking, onion oil adds flavor to dishes and can be used as a base or condiment.
Onion oil is, in most cases, one of two related things: the essential oil extracted from an onion or the base oil, such as olive or vegetable, that is flavored and enriched with onion, by usually during cooking. Essential oils are most common in homeopathic and alternative medicine. In cooking, onion oil is almost always intended for flavor more than any health benefits.
Medicinal onion oil is usually packaged in dropper bottles or capsules. The oil is highly concentrated and was generally made by boiling the onion slowly over time, or steaming it dry. Onions naturally contain a lot of moisture, which means that water must be pressed or boiled out of the vegetable before the oils can be isolated. The process is often arduous, but not particularly complicated.
Homeopathic practitioners sometimes recommend natural onion oil as a treatment for upper respiratory problems, especially colds and seasonal allergies. The oil is believed to aid in decongestion as it helps rid the body of toxins. The oils are also sometimes used to treat ear infections. Some traditional medicine practices prescribe the attachment of whole onion segments to the body to achieve the oil’s healing properties, but more modern practitioners usually find ingestion or direct application of concentrated oil to be more effective.
A number of different pharmaceutical studies also look at the oil from onions. Most onion varieties are packed with vitamins and disease-fighting nutrients. Researchers tend to look for ways to harness these benefits and channel them into specific treatment regimens for human ailments. Some scientists believe that onion oil can reduce everything from lowering cholesterol to negating the harmful effects of nicotine and hindering the growth of some cancers. The results are largely inconclusive.
In cooking, onion oil is generally tastier, but also less concentrated. Chefs can often extract onion essential oils by simply heating thin slices of the vegetable, then reserving the resulting liquid. More often than not, taste is more important than purity. Cooks usually add salt and other seasonings and may or may not let the onion pieces fry while the oil is drawn out.
Home-pressed onion oil is often used as a base for any number of dishes. The oil is a common feature of many recipes. Cooking with onion oil instead of commercially available vegetable or corn versions often adds a new layer of flavor to a dish and can enhance a range of both savory and sweet flavors.
Sometimes, cooks also create a sort of onion flavored oil by simmering onion slices in other oils. Olive oil is a popular choice, as its smooth, nutty flavor can serve as the foundation for the spicier onion. This type of oil is popular as a condiment and can also be used for dipping breads and vegetables.
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