The time is right for sweet onions! Onions are awesome. Onions are great. All Hail St. Onion! Ok, that might be a bit far, but lets admit it, these little bulbs are savory. Red onions are perfect for adding that extra pleasant crunch to a salad. Yellow onions are ideal for hamburgers. Sweet onions are perfect for almost anything. And shallots are the best of all sidekick to meat next to gravey. Today I took sometime to pontificate upon the wonderful onion while I caramelized one in about a quarter stick of butter. I realized, I make really good caramelized onions. To make good carmalised onions, it takes love. Some people cook them to fast, slightly burning them and not cooking them all the way through so they're still slightly crunchy. I, on the other hand, use a medium heat and keep 'em moving. It take about 10 minutes of good love to get them to that perfect gold. I also started to debate how to make them go good on vanilla ice cream. However, I think on a tart raspberry ice cream would work better. Hay, my chocolate dipped bacon was amazing, why not!
Here are some awesome onion facts:
- University of Wisconsin-Madison researchers found that the more pungent onions exhibit strong anti-platelet activity. Platelet aggregation is associated with atherosclerosis, cardiovascular disease, heart attack and stroke.
- A recent study at the University of Bern in Switzerland showed that consumption of 1 g dry onion per day for 4 weeks increased bone mineral content in rats by more than 17% and mineral density by more than 13% compared to animals fed a control diet. This data suggests onion consumption has the potential to decrease the incidences of osteoporosis.
- Onions are also a source of vitamin C, potassium, dietary fiber and folic acid. They also contain calcium, iron and have a high protein quality (ratio of mg amino acid/gram protein).
(( from http://www.onions-usa.org/about/healthy.php ))
- To get rid of "onion breath" - eat several sprigs of vinegar or salt-dipped parsley. You can also chew on fennel seeds or coffee beans. You now have a "different" breath!
-Scientists believe that onions and other members of the allium family, such as garlic, leeks, chives and shallots, may be a significant dietary factor by protecting us from certain forms of cancer. The onion first attracted the attention of the scientific community in 1989 when a study was published in the Journal of the National Cancer Institute finding that people who ate the largest amount of vegetables in the onion and garlic family were less likely to develop stomach cancer than those who did not.
((From http://health.learninginfo.org/onion-nutrition.htm ))
And lastly, here is a tasty recipie for all you Nomists to try. :)
Roasted Sweet Onions with Mint
2 large sweet onions (Vidalia, Walla Walla, or Maui), peeled
4 tablespoons extra-virgin olive oil
3 or 4 cloves garlic, minced
1 teaspoon coarse salt
1/2 teaspoons freshly ground black pepper
1/2 cup fresh mint leaves, chopped
Preheat oven to 350 degrees F. Cut onions in half from top to bottom.
In a medium bowl, combine olive oil, garlic, salt, pepper, and mint leaves. Smear mixture all over the onions; place in a small baking dish.
Bake for 30 minutes. Baste with the juices. Continue roasting for another 20 to 30 minutes or until onions are tender when pierced with a fork. Remove from oven. Place onions on a serving platter or individual serving plates.
Makes 4 servings.
((From http://whatscookingamerica.net/onion.htm ))
