And I’m hungering for the sautéed onion in my breakfast omelette or the rings of medium red onion in my pork chop steak a la bistek
“…Eat no onions nor garlic, for we are to utter sweet breath; and I do not doubt but to hear them say it is a sweet comedy,” says the weaver Bottom to the carpenter Quince, the bellows mender Flute, the tinker Snout, and the tailor Starveling as they prepare to deliver a play before the Duke and his party in William Shakespeare’sI’m assuming that the Bard was referring to the yellow and white onions and not the red onions that, though still pungent, depending on their size and type, are...
No one knows exactly where the onion originated, but it has been written about as far back as 5,000 years ago in the old Vedic writings of India, or 2,500 B.C., when it was referenced in Sumerian text, or even farther back in 3,500 B.C. in Egypt where, considered a symbol of eternity, it was buried along with the pharaohs. Today, according to the National Library of Medicine, onions are grown in at least 175 countries around the world.
Nutrient-dense but low in calories, onions are life-sustaining. They are packed with antioxidants, prebiotic fibers, calcium, phosphorus, potassium, selenium, and B vitamins, including folate and vitamin B6.
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