Peel an onion and you’ll cry; eat one and you might feel soothed. Discover the puzzles and benefits of this essential, globally loved vegetable.
Fascinating Geography
Surprisingly, the most widely cultivated crop on the planet isn’t grain but onions. In 170 countries, the area planted with onions exceeds that planted with the world’s most productive grain, wheat. Yet only about a quarter of the roughly 900 known allium species are garden varieties (fewer than 230). The remaining three-quarters grow wild in forests, meadows, and steppes.
The exact origin of onion cultivation remains a mystery. Ancient wall paintings of onions were discovered in the tomb of the Egyptian pharaoh Tutankhamun. Southwest Asia is likely the vegetable’s homeland. Onions were cultivated in China and India 5,000 years ago, and they were eaten in Europe as far back as the Bronze Age. During the Crusades, onions served as a strategic supply: a few onions could even be used to pay for the release of a captured knight.
Today, Libya holds the record for onion consumption, with the average resident eating 33 kilograms per year. Senegal follows with 22 kilograms per person. In Europe, the British lead the way (about 10 kilograms per year), followed by the French (about 5.5 kilograms per person). England is home to the largest onion ever grown, which weighed 6 kilograms. In Wales there’s even a holiday tied to leeks: on March 1st, during the Middle Ages, locals reportedly wore onion leaves on their helmets to mark their army. Since then, onions have become one of Britain’s symbols. The Latin name Allium comes from the Celtic word all, meaning “burning.”
Interesting Facts About Onions
- Onion tears come from a lachrymatory agent in the onion’s tissues that reacts with moisture to form a mild sulfuric acid, which irritates the eyes. Chefs often slice onions with a wet or chilled blade to reduce tearing.
- An onion-and-honey mask can smooth wrinkles, improve skin tone, and restore shine and strength to hair.
- The name “onion” comes from its resemblance to turnips.
- This vegetable is toxic to cats and dogs; do not include it in their diets.
- If you get stung by a wasp, bee, or bumblebee, onion juice can help relieve the pain.
The Benefits of Onions
Onions are packed with vitamins and minerals, including sulfur, phosphorus, magnesium, potassium, calcium, and volatile oils. A compound called glycin in onions is thought to help lower blood sugar levels. Onions also have wound-healing, anti-inflammatory, and soothing effects.
Onions have been used to prevent vitamin deficiency and scurvy, boost immunity, and treat colds. Workers in greenhouses where onions and garlic are grown rarely catch the flu or colds. The protective effect is attributed to the volatile compounds in onions, which are similar to the phytoncides found in conifers. In spring, plant onion bulbs in the ground or place them in water on a windowsill to enjoy a vitamin boost in your kitchen. Add green onions to salads, soups, and main dishes every day to help fight spring vitamin deficiency.
Some research suggests that inhaling the volatile compounds released by onions may reduce the risk of developing cancer. To get the benefits, eat onions regularly and don’t avoid the eye irritation that comes from chopping them—shedding “onion tears” can actually be part of the package.
Treating Boils with Onions
You can slow the growth of a boil with a compress. Traditional remedies for boils, abscesses, and blisters often include onions.
- Grind an onion in a meat grinder or puree it in a food processor. Wrap the onion mixture in gauze and apply it to the inflamed area up to four times a day. Cover with plastic wrap and secure for a few hours, then replace the compress.
- Draw out pus with an onion-and-soap paste: grate household soap into a baked onion (left in its skin), mix into a smooth paste, apply it to a mature boil with a gauze pad, and secure with a bandage overnight.
- Mix equal parts onion paste and alcohol. Apply the mixture to the inflamed area, cover with three layers of gauze, and bandage. Change the dressing three times a day until healed; the remedy will help dry the skin and protect against infection.
Onion Cough Remedies
Chop ten onions, pour 1 liter of milk over them, and boil until soft. Add a spoonful of honey and a little mint juice. Take 1 tablespoon every hour throughout the day.
Pour boiling water over a handful of breadcrumbs and add an onion. Once everything is soaked, drain the water, place the softened bread and onion in a cotton sock, apply it to the throat, and keep it on the neck until the pain subsides. Use this compress overnight.
Leeks – Recipes
The delicate flavor and health benefits of leeks, which can speed metabolism and aid weight loss, make them popular with home cooks. Here’s a simple preparation with cream and cheese.
You will need: 600 g of leeks (about three stems), 200 ml of low-fat cream, 2 tablespoons of butter, 50 g of hard cheese, and salt to taste.
Use a skillet that can go in the oven (with a removable or metal handle). Preheat the oven to 200 °C. Melt the butter in the skillet and lightly sauté the sliced stems over low heat for 5 minutes. When they turn golden, pour in the cream, add a pinch of salt, and simmer for a few minutes. Grate the Dutch cheese and sprinkle it over the leeks. Place the skillet in the hot oven for 10 minutes until the top is golden. Serve the leeks hot as a side dish or cold as an appetizer.
Pickled Onions – Recipe
The marinade will tame the sharp odor of the vegetable. For 2 onions, use 3 tablespoons of vinegar (white or balsamic), ½ cup of water, 1 tablespoon of sugar, and a pinch of salt. You can also add bay leaves, cloves, mustard, or peppercorns.
Slice the onions into rings. In a glass jar or enamel pot, pour in hot water, add the salt, sugar, and vinegar, and stir. Add the onions and let them steep for a few hours.
Lecho – Recipe with Carrots and Onions
For 5 onions, use 1.3 kg of peeled bell peppers, 3 kg of tomatoes, 5 carrots, 200 ml of oil, 160 g of sugar, 2 tablespoons of salt, and 4 tablespoons of 9% vinegar.
Chop the tomatoes and pour them into a pot with the sugar, salt, and oil. Bring to a boil and cook for 15 minutes. Cut the peppers, onions, and carrots and add them to the tomato mixture. Simmer on low heat for another half hour after boiling. Finally, add the vinegar. Pack the lecho into sterilized jars and seal.
Caramelized Onions – Recipe
When you cook onions, their essential oils evaporate and the vegetable develops a sweet flavor. Despite their bite when raw, onions contain about 6% sugar, which makes them sweeter than apples or pears and easy to caramelize. Heat a skillet and coat the bottom with oil. Add sliced onions and sauté uncovered for 5 minutes, then cover and cook for another 15 minutes. After adding a little sugar and salt, simmer for another 5 minutes, stirring occasionally. The rich aroma makes sautéed-onion dishes especially appetizing.
Quick Green Onion Pie – Recipe
This simple pie uses ordinary ingredients. You will need 200 g of green onions, 400 g of flour, 10 eggs plus 1 yolk, 400 ml of kefir, 18 g of baking powder, 30 g of butter, 100 g of mayonnaise, 1 tablespoon each of sour cream and sugar, 2 tablespoons of sesame seeds, 50 g of dill, and salt and pepper to taste.
Prepare the filling first. Finely chop the washed dill and green onions. Dice the hard-boiled eggs into small cubes. In a deep bowl, combine the greens and eggs. Season with salt and pepper. Pour in the melted butter and mix well.
Prepare the batter. Crack the eggs into a bowl, add salt and sugar, and beat until frothy. Add the mayonnaise, kefir, baking powder, and sifted flour, mixing until you have a smooth, lump-free batter.
Grease a baking dish with butter, pour in half of the batter, add the filling, and pour the remaining batter on top. Brush the pie with a mixture of yolk and sour cream, and place the dish in a preheated oven at 180 °C for 40 minutes. After removing the pie from the oven, cover the dish with a damp towel to keep the crust from hardening.
Onion Soup for Slimming
This well-known French dietary soup is considered an effective fat burner.
Ingredients: 4 onions, a spoonful each of meat broth and margarine, 5 tablespoons of flour, and 75 g of cheese.
Sauté the chopped onions in hot oil (covered) for 5 minutes. Add the flour and sprinkle with grated cheese. Pour in the meat broth, stir, bring to a boil, then simmer for another 5 minutes on low heat.
