Cut open the perfect onion, and the sulfuric compounds will bring tears to your eyes. But a few tears are worth the trouble to tap the vegetable’s savory taste.
“It’s hard to imagine civilization without onions,” the late celebrity chef Julia Child once said.
That’s because onions are a rich source of flavor used in a wide range of recipes and nearly every ethnic cuisine. They’re a required ingredient in salsa, soups, and sauces. And they’re commonly found on sandwiches and salads.
Onions add a lot of flavor to the foods we enjoy. And they’re healthy too. Onions are low in calories. They contain no sodium, fat or cholesterol. They’re a good source of vitamin C, fiber and other nutrients. And studies show that flavonoids, found in the outer layers of an onion, may help reduce your risk for heart disease, bowel problems, and certain types of cancer.
Whether ordering out or cooking at home, use onions generously to flavor and season your favorite dishes. Skip the deep-fried onion rings and other cooked-in-fat onion creations. Fresh onions – chopped, minced, thinly sliced, or cooked – are healthy for you and taste great.
Julia Child was right. It would be hard for most of us to imagine life without onions.
After all, the average American eats about 20 pounds of onions a year.
Journal of Agricultural and Food Science. National Onion Association.
Source: Wellsource, Inc. Used with permission.