Onions have been part of the human diet for thousands of years. They have been added to salads, soups, dips, and stir-fries. They have been roasted, fried, chopped, and dehydrated. With all the different kinds of onions, there is something for everyone from mild to strong. These popular members of the lily family are the second most important crop after tomatoes.
They have long been used as medicine as well as food. They are antimicrobial and antibacterial. They can fight off Bacillus subtilis, E. coli and Salmonella. The Chinese recommend them for bacterial infections, coughs, angina, and lung problems. In America, the early settlers used them to get rid of insects and treat colds, coughs, and asthma.
Even the World Health Organization (WHO) recommends onions as a treatment for poor appetite and as a preventative for atherosclerosis. Extracts from onions can help relieve colds, coughs, bronchitis, and asthma. They can also help suppress the growth of tumors in the colon.
Sulfides that are found in onions are also found in garlic. They help lower blood pressure and cholesterol naturally. Studies from India indicate that groups who ate lots of these foods had healthier levels of cholesterol and blood pressure than those who did not eat them and garlic. They are a natural anticoagulant. They prevent blood clots from forming.
They can help prevent some types of cancer. The sulfides found in onions work well to protect against tumor development. People who eat lots of them (especially the stronger flavored varieties) have shown half the stomach cancer cases than those who do not eat them. The milder ones are not as effective at giving this protection since they are lower in sulfides. They do not interact with drugs of any kind except anticoagulants. If you are on any blood thinning drugs, tell your caregivers so they can adjust your dosage if onions are a regular part of your diet.
Everyone should be reaping the benefits of them! Even people who do not normally, like them may enjoy them caramelized. This makes them more palatable to some. Add them to gravy, soup or a casserole. Many recipes need them to make them taste their best. You can also add them to many other recipes. Onions are so versatile you should find something for almost everyone.
If someone does not care for their texture, try chopping them very finely before cooking. French onion soup is a surefire hit even with most people who do not like them. Serve it up in beautiful French onion soup crock bowls and they will be sitting at the table waiting for their own bowl. That layer of melted cheese is hard for anyone to resist!
Who knew they were so beneficial? Try adding some to your menu if you do not eat them regularly. They add flavor to soups, roasts, and spaghetti sauce. Caramelized they can add a big boost of flavor to anything you add them to and they tend to melt into the background for those who do not care for the texture of onions.
Choosing your French onion soup cheese can be difficult. You can use Gruyere, Parmesan, Fontina, cheddar, Swiss or whatever cheese you like as long as it melts well. Creamy cheeses tend to compliment the flavors of onion soup very well. Try your favorite cheese the next time you make this dish.
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