Humans have been eating Onions for more than 7000 years. Archeologists have found traces of onion dating all the way back to 5000 B.C. In the Middle Ages onions were actually used as a form of currency, to pay for rent, goods, and services. Have you ever wondered why our eyes water when we cut an onion? Onions have sulfuric acid that is released when the onion is cut. The sulfuric acid reacts with the moisture in our eyes, ultimately making them tear up. The worlds largest onion was harvested in 2011 weighing in at 18 pounds.
Onions are high in vitamin C, folic acid, biotin, chromium, and calcium. They are the richest food source of quercitin, which can lower cholesterol, blood pressure, and triglycerides. Onions are beneficial for treating stomach, colon, prostate, breast, lung, bladder, and ovarian cancer. They can also improve the brain, nervous and immune system. Onions can also help with mild symptoms like, coughs, colds, and bacteria infections.
Recipe: Roasted Potatoes and Red Onions
3 1/2 pounds medium-sized Yukon Gold potatoes, unpeeled and quartered
Several sprigs fresh rosemary, leaves pick off and chopped
10 large garlic cloves, smashed and skins removed
5 red onions, peeled and quartered
Coarse salt or sea salt and freshly-ground black pepper
Good-quality Balsamic Vinegar
Preheat oven to 350 degrees F. Line a roasting pan with non-stick aluminum foil.
Place prepared potatoes, rosemary, garlic, red onions, salt, and pepper on the roasting pan. Drizzle with some olive oil (just enough to coat the vegetables); mix well.
Drizzle with balsamic vinegar (at least 1/2 cup but may add additional balsamic vinegar, if prefer).
Bake approximately 1 hour. After 1 hour, check for doneness. At this point, check the taste of the vegetables and drizzle a little more balsamic vinegar over the top just prior to serving. Remove from oven.