The term refers to onions that have been cured through a specific drying process, often involving hanging them in a well-ventilated space until the outer layers become papery and resemble the color and texture of cured tobacco leaves. This curing method is a traditional way to preserve onions, extending their shelf life and concentrating their flavor. Properly cured examples exhibit a characteristic firmness and a dry, brittle outer skin, preventing spoilage and rot during storage.
This curing process offers several advantages. By removing excess moisture, it minimizes the risk of mold and bacterial growth, thus ensuring the onions can be stored for extended periods without refrigeration. Furthermore, this method enhances the flavor profile, leading to a more intense and concentrated onion taste, desirable in cooking. Historically, curing was crucial for providing a stable food source through the winter months, particularly in regions with harsh climates where fresh produce was scarce.
