This veggie is one of mankind’s oldest foods. Dating back to prehistoric times, onions have been long consumed by Egypt, Greece and Rome. Some health benefits these pungent little bulbs offer include lowering blood pressure and cholesterol. One of its flavonoids, quercetin, is absorbed much more efficiently in onions than in other quercetin containing foods. This contributes to the prevention of chronic diseases and cancer.
Tend to cry when using onions? That’s its sulfur-containing compounds undergoing reactions to become a volatile compound causing irritation to the eye. Don’t fret; there is hope! Try breathing through the mouth only when chopping onions in a well ventilated area. Another option is rinsing the onion under cool water when removing the peel.
Onions bring a huge flavor component to the table, one that is hard to match. Onions can be added to soups, sauces, sandwiches, casseroles and much more! For a fancy twist on a sandwich, caramelize onions by letting them cook until golden brown and sweet. Add them to some french bread with brie cheese and some spinach, and grill in a panini press until the cheese has melted. Bon appetit!
