Meatless Mondays: Onions

Picture from https://www.epicurious.com/expert-advice/10-common-types-of-onions-and-the-best-way-to-use-each-article

Can you think of any savory recipes that don’t begin with “Saute your chopped onions in some olive oil or butter…”?  Cuisines all around the world rely on this bulb to bring a rich, sweet depth of flavor when cooked or a sharp pungency when used raw.  Food historians and archaeologists do not agree on where cultivated onions originated, possibly Asia, possibly Iran or western Pakistan, but onions have been cultivated for at least 5000 years.  Ancient Egyptians believed that onions symbolized eternity because of their structure:  circles within circles.  Onions were buried with the pharaohs, perhaps because of their antiseptic properties or the belief that onions’ strong smell would revive the dead. 

For the living, onions can promote good health.  Onions are low in calories and fat, and high in carbohydrates and fiber.  They are also a good source of the B vitamin folate and vitamin C.  Scallions have moderate amounts of vitamin A and high amounts of vitamin K.  Onions have a long history of being used for medicinal purposes, and research is revealing the benefits of the plant’s many phytochemicals.  For example, onions are a good source of chromium, a mineral that helps to regulate insulin response and might help to control blood sugar levels.  The soluble fiber in onions helps to lower levels of the LDL or “bad” cholesterol.  The compounds responsible for onions’ smell, allium and allyl disulphide, further promote cardiovascular health by reducing cholesterol levels and decreasing the stiffness of blood vessels, which can reduce blood pressure.

Do you always cry when you cut onions?  I’ve tried nearly every remedy I’ve heard of, but nothing has worked for me.  The tears are caused when propanethial-S-oxide is released from the cell walls by your knife, turns into sulfuric acid, and mixes with your tears.  You can try slicing onions under running water, which dilutes the compound, or chill the onions for an hour or so in order to slow down the molecules of the propanethial-S-oxide.  Or you can dispense with vanity and get those onion goggles that prevent the water-soluble propanethial-S-oxide from even reaching your delicate eyes.  I haven’t tried the goggles.

When I have a lazy weekend, I love to prepare a big batch of caramelized onions.  The onion’s sulfuric compounds turn into sugars when heated, and the amino acids plus sugar undergo the Maillard reaction, which most people know as caramelizing.  Slice up as many onions as you can find.  Heat a big skillet over medium-low heat, add some olive oil, and your sliced onions.  Stir occasionally, coating each onion in the oil.  Don’t turn up the heat; low heat and occasional tossing are all that’s required.  After 45-60 minutes, your pile of onions will have transformed into a luscious brown jelly-like mass, which can be stirred into eggs, eaten with toast, tossed with pasta, served with cheese, or used as an accompaniment for roasted chicken or fish.