
I love onions. Raw. Cooked. Roasted. Yellow. Red. White. Green. Shallots... Leeks... I'm a fan of the onion! I love the way yellow onions glisten after being sauteed in coconut oil. I crave thinly sliced sweet and red onions in a hummus and cucumber sandwich. I savor white onions tossed in a Little Gems salad. The delicious onion flavor break dances on my palate to the tangy apple cider vinegar and oil dressing. No matter what I'm cooking I always add an onion. I do.
Some say onions were grown first in Ancient Egypt then eventually made their way to Rome and were given the Latin word UNIO which means, single, or one. Onions are hardy and can withstand temperatures as low as 20 degrees F. I say they have good circulation to be able to take those cold conditions! In fact, eating onions regularly can increase your circulation and lower blood pressure. Moreover, onions help reduce cardiovascular disease by lowering your total cholesterol and increasing HDL cholesterol levels. Our bulby friends are high in B6, B1 and Folic acid - eat onions to help fight the free radicals in your body. They are also rich in the trace mineral chromium which helps cells respond to insulin.
How to pick the best onion? Choose onions that are have a good round shape with dry crisp skin. Don't choose onions that have dark patches, as this may be a sign of decay. Stay clear of onions that are sprouting and have signs of mold. Basically, make sure the onion looks clean! Then,
store your onions in a cool, dry, well ventilated place. If stored properly, they can be kept for weeks.
And yes, onions have been known to make you cry...
My advice - chill...these are tears of joy! Or try chilling the onion for 30 minutes prior to cutting!
I cut up a sweet yellow onion into big chunks. Drizzle a bit of olive oil on top. Lightly sprinkle with sea salt. Then roast at 450 degrees for about 25 minutes. Roasted onions are a perfect compliment to any dinner!
Long live the Onion!