flavor nuances of onions, although onions deserve it, says the head of the french culinary academy, misio cordierc symbol as baguette, cheese and wine, and they are worn with this vegetable almost the same way as with grapes for elite wine. the principle, by the way, is the same, the chef explains: the warmer it is, the more sugars the onion manages to collect. we use the onions that are grown in the south of france if we want to add sweetness to the dish, but for a spicy bitterness we need onions from the northern regions, that is, in a salad, for example, onions from the south, and the most. vigorous, as if grown at the north pole, here's to the meat. if you cut onions and don't cry, remember, you are an insensitive brute. bulbs that grow slowly underground are desirable prey for worms, moles, shrews, and defend against voracious garden pests , onions produce caustic substances that make them bitter. this protective mechanism begins, as soon as the skin is damaged, the onion cell shell contains sulfenic acid, inside there is a special aliinase protein, individually they are harmless, but when y