Reasons to Love Onions
BY CHRISTOPHER PECULIAR
Onions may make your eyes water when you slice them, but behind those tears lies one of nature’s greatest gifts to the kitchen and to health.
Interestingly, despite all their benefits, onions have earned the "most hated" spot in many kitchens. Some people dislike onions for reasons best known to them: the strong smell, the pungent taste, or simply the way they look in food. For such people, onions are either left out completely or blended so finely that they become invisible in the dish.
But here’s the thing; this dislike often comes from ignorance of the true value of onions. By refusing to add them to meals, people deny themselves the rich flavor and countless health benefits onions provide. Even when blended, onions lose some of their unique texture and appeal that make dishes stand out.
Beyond taste, onions are a powerhouse of nutrients and compounds that boost health in remarkable ways. This humble vegetable has been cherished across cultures for thousands of years, finding its way into soups, stews, sauces, and countless dishes. If you’ve ever underestimated this simple bulb, here are few strong reasons to fall in love with onions all over again:
A Nutrient Packed Vegetables:
They are low in calories but rich in vitamins, minerals, antioxidants, and fiber. They are a good source of vitamin C, which strengthens immunity, and vitamin B6, which supports metabolism. Onions also contain folate, potassium, and manganese, all important for maintaining energy, heart health, and body balance.
They contain Natural healing properties due to their rich content of antioxidants, flavonoids, and organosulfur compounds. And it helps in fighting inflammation, protect cells from damage, and support the immune system.
Also, while adding zest to your meals, eating onions regularly has been linked to better heart health. The sulfur compounds in onions may reduce blood clotting and lower blood pressure.
Still contemplating on liking onions or not? Oh well, let's dive into Using the Right Onion! you heard that.
Choosing the right type of onion for your dish can make a big difference in flavor and presentation. So here’s a quick guide:
Yellow Onion:
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Also known as Spanish onions, is the best all-around onion for cooking. They have a high sugar and low water content, which allows them to sweeten and caramelize when cooked for a long time. They are perfect for the base of soups, stews, roasts, and other dishes where you want a deep, sweet onion flavor to develop.
Spring Onions:
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Spring onions add wonderful fresh flavor to salads and sandwiches when sliced and eaten raw, and delicious sweet, savory, and mild flavor when cooked. It's mostly used for fried rice too.
White Onion:
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White onions have a crunchy, sharper and milder flavor than yellow onions, and are commonly used in Mexican cuisine, and other dishes like Salsas( a spicy, usually vegetable-based sauce,like the Mexican dish with tomatoes, onions, and peppers), Chutneys( a gluten-free, spicy or savory condiment originating in India), and Stir fries.
Red Onions:
Image Credit: Pinterest
A vibrant, purple-skinned onion best for eating raw and it's used for Guacamole( a spread or dip made of avocados), pickled onions, salads and sandwiches.
Green Onions:
Best for topping, also used for garnishes, biscuits, salads and dips.
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