Contributed by Jennifer Peachey

The history of the onion goes back further than man can measure and has always been held in the highest esteem. King Tutankhamen was buried with literally heaps of onions and Ramses IV was buried with an onion behind each of his eyelids. Their symbol of eternity was strong. The onion was known for its healing affects as well. The slaves that built the pyramids were fed only onions, garlic and radishes to maintain their strength and stamina. Olympic athletes in ancient Greece consumed pounds of onions, drank onion juice, and rubbed onions on their bodies for weeks before competition.

Today we treasure onions for their flavour and diverse uses. They can be used in almost everything, except desserts. Classic uses include pizza, quiche, and onion soup but they add flavour to any cooked dish. Raw onions are also used in many recipes. Depending upon the recipe, however, certain onions are better suited. Spanish onions are the mildest, red onions are sweeter and white onions are sweet and mild. For milder flavour, leeks can be substituted for onions in most recipes.

Whether they are cooked or raw, onions maintain most of their nutritional value. They contain Vitamins B, C, and E, carotene, calcium, iron, phosphorus, potassium, sodium, sulfur, and traces of copper. Onions in general are credited with numerous medicinal qualities. They can be used in the treatment of colds, intestinal parasites, gallstones, and diarrhea. Onions are said to be diuretic, antibiotic, a stimulant and an expectorant.

If stinging eyes prevent you from eating these highly beneficial vegetables there is help. It is the sulfur content, especially in hotter storage onions, that affects the eyes. When the sulfur reaches your eyes, it starts to dehydrate and forms sulfuric acid – the sting agent. Rinsing washes away some of this so try cutting under running water. The bulk of the sulfur also collects at the root end so start cutting at the opposite end. You wouldn’t want a few tears to stop you from eating these wonderfully wholesome onions.

Note: Eating fresh parsley, mint or a few coffee grains can reduce the smell that lingers after eating an onion (or garlic, chives, leeks, and shallots). The smell can be removed from your hands, after chopping onions, by running them under cold water, rubbing with one tablespoon of salt and rinsing.

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