TEARS OF JOY

If there is one vegetable that I do not get along with, it’s definitely the onion.  Don’t get me wrong, I love onions, but every time I attempt to cut, slice, or chop one, tears stream down my face like Niagara Falls.  Although I struggle getting along with onions, they are definitely worth the tears.  Onions are an extremely versatile vegetable to cook with and can be added to almost any dish, providing an immense amount of flavor along with few calories, high amounts of fiber, folate, and vitamin C, and no sodium, fat or cholesterol what-so-ever! 

HEALTH BENEFITS

Although onions are not as nutrient dense as other vegetables, there are several health benefits linked to the tear-jerking vegetable.  Research has found that a substance found in onions called adenosine helps to prevent blood clotting.  Not only do onions help slow down blood clotting, they also help raise high-density lipoproteins (HDL’s).  What the heck is that?  HDL’s are the “healthy” cholesterols.  Yes, believe it or not, there is such a thing as healthy cholesterol.  Low-density lipoproteins are the bad guys and are found in high fat and high protein foods.  Because onions are sodium, fat, and cholesterol free and contain adenosine, onions are a great heart-healthy ingredient to add to your meals for extra flavor.

DIABETES

Do you or your any of your children have diabetes?  Chromium, a trace mineral found in onions may help control glucose levels that diabetetics struggle with everyday.  Even if you or your children do not have diabetes, consuming onions consistently may help prevent insulin resistance in the future. 

WHICH ONION?

Small yellow onion, banana shallot, yellow field onion, yellow onion, red onion, white onion, large sweet onion, scallions, the list goes on and on of the all the different variations.  What you are probably used to are the standard red, yellow, white and green onions, each great in it’s own unique way.

NO SOIL - GREEN ONIONS

To add a little more vitamin C and potassium to your child’s diet, try sneaking thinly sliced green onions into a salad where they will blend in without your kids knowing.  A trick I learned from Pinterest was to take your green onions once you’ve chopped off the tops for your delicious recipe and place the left over bulb into a small glass or dish with a little water.  After a few days you will have your very own green onions growing on your counter instead of your backyard.

RED ONIONS

These red-ish, purple vegetables are great in salads, salsas, or any dish you wish to add more color too.   Not only are red onions pretty in color, they also contain the bioflavonoid quercetin.  I know this is a funny sounding word and trying to tell your kids to eat onions because they have quercetin in them is just ridiculous.  You can simply explain to your children that onions have little superheroes protecting them that help fight cancer, fungus, bacteria, and inflammation; a much more interesting story to trick your kids into eating onions if they are not a fan of them.  Or you can simple dice up the onions so finely that they'll have no clue they even at them in that yummy spaghetti sauce!

NOT GETTING ALONG WITH ONIONS?

The key is to get ride of the sulfur fumes that come from the onion once cut open.  There are several ways you can minimize these fumes.  Here is a link to learn how to chop and dice your onions perfectly

1. Refridgerate onions before use
2. Light a candle
3. Turn on stove vent
4. Cut under running water
5. Turn on a fan to blow away from you
6. Purchase a fancy pair of onion goggles...

I encourage you to grow onions in your backyard to enhance the flavor of your dishes!  Stay tuned for some recipes I will eventually be trying out that focus on onions!

SOURCES:

http://www.healwithfood.org/health-benefits/eating-red-onions.php

http://www.thekitchn.com/five-tips-on-how-to-cut-onions-1-44517

Foods That Harm, Foods That Heal. Pleasantville, NY.: Reader's Digest, 2004. Print.