If you’ve been watching me on YouTube for a while now, you’ve probably noticed there are few recipes I don’t put onions in. I promise this is not on purpose, it’s just that the benefits of onions, raw, cooked, or powdered are nothing short of amazing. Plus, there’s so many types of onions, it’s hard not to find one that will fit the dish you are working on.
I used too firmly dislike onions, but that was before I had them prepared the right way. Before they became my second go to herb, I thought all onions were strong and smelly. Quite the contrary. Onions range from sweet and mild to harsh and astringent; each type having it’s own benefit to the dish you are preparing.So while I say used to dislike onions, it wasn’t long before my mom figured out a way for me to love them. This was no doubt a benefit to her, as I couldn’t see her giving up her love for onions, even if it was for me.
After realizing I didn’t care for white onions at a young age, my mom, started serving me sautéed Vidalia onions on my then favorite meal, steak. I liked it, so much so that I was heavily disappointed when we didn’t have them together. It was then that I learned a.) Vidalia onions are seasonal b.) Vidalia onions are expensive compared to other types of onions, and c.) depending on how you cook them, any onion can be sweet. My mom started trading in yellow onions for Vidalias; making sure to cook them slowly, so all the sweetness could come out. Over time, I began to appreciate raw onions, and even white onions, though admittedly they are still my lease favorite. As I got older, I started to notice the benefits of onions beyond the kitchen.
I’m good at getting sick. By that I mean I have a condition known as cyclic neutropenia, or in laymen’s terms: cycling white blood cells. What this means is that every 21 to 30 days, my white blood cell count drops to a level similar to someone with leukemia. At that time, I’m prone to any illness I come in contact with (e.g. I keep a cold). As I started eating onions and garlic more and more, I noticed my susceptibility decreased a little. While I still catch whatever’s going around, the incidents became less severe. Sometimes I even miss illnesses all together. Needless to say, onions and I are now great friends. How are you all enjoying the benefits of onions in and outside of the kitchen? Do you have a favorite variety? Please feel free to comment below.
Onions can be used to treat:
Diabetes, Inflammation, Infections, and High cholesterol (raw onions)
Onions can be used to prevent:
Cancer, the Common cold, Flu, Viruses, Infections, and Gastric ulcers