Ode to the Onions

Onions have long been a staple in our diet.  Even mentioned in the Bible in Numbers 11:5, the Isrealites longed for onions during their time in the wilderness.  Onions are high in vitamin c, and folic acid, have protein, iron, and calcium.  Onions can be used to draw out toxins as well.  When my children are sick I will cut half an onion and place it near their beds while sleeping.  The National Onion Association states that onions have quercetin in them that help to eliminate free radicals in the body and inhibit low-density lipoprotein oxidation to protect and regenerate vitamin E. 

In Egypt those who were building the pyramids are known to have eaten onions.  And there is an account that General Ulysses Grant would not move his army without onions, because he believed that onions were a remedy for dysentery.  

Dr. Isabella Lipinska conducted a study in which she observed significant improvements in cholesterol.

Dr. Michael Worgovich did a lab trial that showed that onion oil can inhibit some cancer processes in some laboratory animals. 

Dr. Walter Dorsch used guinea pigs to test the effects of onion extract on allergy and asthma.  When tested on humans he found that when onion juice was rubbed on an injection spot, that the human had a far less reaction to the allergen.  In two patients, onions extract inhibited bronchial asthma.  [1]

A study conducted in China in 2019 found that a regular diet of allium vegetables (onion is one) may reduce the incidence of colorectal cancer by as much as 790 percent. Another study showed a clear link between onion and garlic consumption and a reduction in risk of breast cancer. 

Here is one of my favorite onion recipes:  It’s not a low fat recipe—but the onions are delicious.

4 cups onions diced 

2 tbls olive oil

2 tbls butter

1 pkg fettucine fully cooked

1/2lb sliced bacon

1 ½ cup heavy whipping cream

2 cups cheddar

Fully cook the bacon (put on a single layer of tin foil on a cookie sheet with sides; and stick in a cold oven and turn on to 350; set a time for 20 minutes and will have perfect bacon at the end) Cook onions till brown in a sauce pan with the oil and butter, this is done on medium heat.  Add in the bacon after slicing it into small pieces.  Add in the whipping cream and the cheddar and mix together on low heat stirring constantly till boiling.  Use the sauce on top of the fettuccine and enjoy an onion and fat -filled meal.  

[1] Information taken from “The Healing Foods, The Ultimate Authority on the Curative Power of Nutrition” by Patricia Housman & Judith Benn Hurley. 1989.