When it comes to health, it’s OK to cry

I am one of those people who pick the onion out of salads and any other dishes they sneak into. I’m not a huge fan of the taste or the way they smell, raw anyway, but after learning more about the food, I may change my ways. 

Onions are a type of bulb vegetable. They are grown both domestically and in the wild. They grow in layers, but these layers are actually considered leaves. Bulbs consist of short stems and leaves that are modified for storage, according to David Hershey, author of the educational book “Plant Biology Science Projects.” As the onion grows, more leaves are added, and thus, more layers. 

The National Onion Association (NOA), which is an actual organization that dates back to 1913 (much to my surprise), explains that although strains of onions were brought to North America by the Pilgrims on the Mayflower, wild varieties have been growing here for thousands of years. Aside from eating them, Native Americans used these vegetables in dyes and as toys. 

To my disappointment, how the bulb was used as a toy was not explained in the article, but I would imagine it functioned as some sort of ball. Maybe they used it for catch. 

There are more than 30 onion varieties found worldwide, most of which I have never heard of. They include the Bianco di maggio, which, according to Saveur magazine’s onion guide, is an “Italian heirloom cipolline with white, sweet flesh.” 

Onions are often used in dishes not only for their flavor, but also for color and texture. However, they do not surrender without a fight. There will be tears.

After about 30 seconds cutting an onion my eyes start to sting and I can hardly see. The severity of the crying depends on the amount of lachrymatory-factor synthase enzyme in the onion, according to the Science Reference Services from The Library of Congress. It’s a kind of acid that irritates your eyes’ lachrymal glands and causes tearing.  

However, the tear-producing properties of an onion can be used to help flush out other irritants that have entered your eyes. In some cases, you can battle irritants with irritants. 

Onions also have numerous health benefits when you eat them. According to WebMD, they are high in vitamin C and a good source of fiber and folic acid. 

Onions contain the flavonoid quercetin, which can help slow cancer-causing oxidative damage to the body’s cells and tissues. 

The most effective way to benefit from the onion’s health-boosting properties is to eat them raw, perhaps in a salad, but you will benefit from eating them cooked, too. 

Caramelized onions 

This is my mom’s recipe, and for those who are not well acquainted with the kitchen, it’s simple. 

Cut the onion in half and then slice it into thin strips. On medium-low heat, sauté the strips with olive oil until browned and kind of transparent looking. This can take 20 minutes. They get even nicer and browner if you sprinkle a little sugar over the onions while they’re cooking. Stir often. 

Caramelized onions pair nicely with most meats, such as on hamburger or along with steak.  They are also the magical ingredient that makes Swiss chard and kale taste delicious.