Wednesday, July 02, 2003
Copyright © Las Vegas Review-Journal

VERSATILE VEGETABLE: Nothing to Cry About

Onions not only add zing to dishes but also may provide medicinal benefits

Onions and their cousins, clockwise from top left: Vidalia onion, green onion (also called scallions), shallot, leeks, yellow onion, purple/red onion, pearl onion, leek root end, shallots, green onion cross-sections, white onion. Photo by Amy Beth Bennett.

Throughout history, people have imbued onions with all sorts of magical and healing properties.

Ancient Romans thought that ingesting onions could cure everything from blindness to dog bites; during the Middle Ages, eating the pungent vegetable was believed to prevent baldness.

While science has yet to prove onions can keep hair from falling out, research has established that the idea of the onion as medicine has some truth to it.

"Onions are good for you," said Carolyn Leontos, nutritionist with Nevada Cooperative Extension.

In fact, studies show onions -- specifically the compounds found in them -- may, among other things, prevent cancers, reduce the risk of heart disease and help asthmatics breathe better, according to the National Onion Association.

At 30 calories per half-cup serving, onions provide dietary fiber, vitamin C, vitamin B6 and potassium. They contain no sodium, fat or cholesterol, making them a perfect part of a healthy diet, said the onion association's spokeswoman Tanya Fell.

As an added bonus, they taste good, too.

"They add flavor and interest to food," Leontos said. "How many different things do you make where onions are an ingredient?"

The onion has been around a long time; they probably originated in Asia, Iran or Pakistan. Societies have been cultivating them for at least 5,000 years, Fell said, adding that they have a layered history.

Ancient Egyptians buried onions with their dead; Greeks preparing to compete in the Olympics would consume pounds of onions, even drink onion juice, thinking the athletes would gain extra energy. Ulysses S. Grant refused to march the Union Army during the American Civil War until his onion stock was replenished. Because onions contain vitamin C, they probably helped the soldiers fight off scurvy and other diseases associated with malnutrition, Fell said.

The bulbous vegetable has retained its popularity over time and is now a ubiquitous ingredient of all types of cuisine, Leontos said.

Americans consume about 18 pounds per person per year, making it the third most consumed fresh vegetable in the United States behind potatotes and lettuce. The people of Libya, on the other hand, eat the most onions, on average, 66.8 pounds per person per year, according to statistics compiled by the National Onion Association.

There are thousands of onion varieties, including Vidalia, Maui and Bermuda, to name a few. But, for sanity's sake, the National Onion Association talks about categories of onions: fresh summer or storage winter, which are available in white, yellow and red, Fell said.

The fresh summer onions, such as Vidalias and Mauis, have a shorter shelf life than storage winter onions, which are available year-round.

At 88 percent of the overall onion crop, yellow onions are the most readily available and are often used in soups, casseroles, sandwiches and for grilling, Fell said. That includes sweet onions such as Vidalias and Maui.

White onions represent 5 percent of the crop, with the majority of those harvested in Yerington. The white variety has more of a bite to them than red or yellow, so they're commonly used in salsa and other Latin dishes, Fell said.

"Red onions are most commonly used in salads and most commonly used fresh," Fell said. "They tend to be milder than" other varieties.

Here is a recipe from the National Onion Association.

CLASSIC ONION SOUP

6 tablespoons butter or margarine

4 large yellow onions, sliced

1 tablespoon sugar

2 quarts reduced sodium chicken broth

1/2 cup brandy (optional)

Salt and pepper, to taste

1/2 baguette French bread, sliced, toasted

Grated Romano cheese

Melt butter in four-quart saucepan. Add onions; cook over medium heat 12 minutes, or until tender and golden. Stir often. Add sugar and cook, stirring for 1 minute. Add broth; cover and bring to a boil. Reduce heat; simmer 12 minutes. If desired, add brandy; cook 2 minutes. Season with salt and pepper. To serve, ladle soup into bowl; float toast on soup. Sprinkle with cheese. Makes 6 servings.