The onion, like garlic, is a member of the lily family of plants. The homeopathic remedy for the common cold, allium cepa (cepa meaning onion), is prepared from red onions. Boericke’s Materia Medica refers to this remedy as “a picture of coryza with acrid nasal discharge and laryngeal symptoms and eye secretion”.

Onions are thought to have originated in Central Asia, from Iran to Pakistan and north into southern Russia. Since the sixth century, the  onion has been respected as a great way to spice up any dish and, also, in India, for its healing properties. Most onions are white, red, or yellow appearing globular in shape although there are many varieties of shapes and colours, including green; each offering its own distinctive taste. Onions have provided cooks with an inexpensive way of enhancing the flavour of almost any dish. Many delicious recipes begin with the browning, sautéing, or carmelizing of yellow onions.

Onions are low in calories, fat, and carbs. According to Michael Murray, ND, they are “very good sources of vitamin C, B6, biotin, chromium, and dietary fibre and, in addition, good sources of folic acid and vitamins B1 and K”.  They also contain sulphur, phytochemicals, anthocyanins, flavinoids, and particularly quercetin, which is beneficial for disorders including cataracts, cardiovascular disease, and for reducing body fat. Quercetin is found primarily in the outer layers of the onion so it is recommended that as much as possible of the skin be used. It also has anti-oxidant and anti-inflammatory properties.

They have been known to lower blood pressure and blood sugar and also to improve bone health, gut health, and heart health.  Centuries ago, onions were included in remedies used to treat headaches, colds, and heart ailments. They contain inulin and fructooligosaccharides and are rich in prebiotics so helpful to increase the number of friendly bacteria in the gut which will improve immune function.

Studies have shown that the organosulfurs in onions may suppress tumour growth and that there may be a connection between allium and a reduced risk of cancer. A 2019 study found that quercetin had links to lower blood pressure. Another recent study showed that peri-menopausal and menopausal women who ate onions at least once a day had a greater bone density and a reduced risk of hip fractures.

Why organic onions?  These are preferred in order to avoid consuming the chemicals, pesticides, and heavy metals used during the growth process. Also, conventionally grown onions will most likely have been irradiated to prevent them from sprouting. Onions should be stored at room temperature, away from sunlight, in a well ventilated area. Green onions can be stored in a perforated plastic bag in the refrigerator, safely for about a week. Leftover cut onions will stay fresh for a day or two in an airtight, sealed container in the refrigerator or may be frozen for later use in soups or casseroles. To avoid tears, refrigerate the onions for an hour or two before chopping. Also, keep them as far away from your eyes as possible, to avoid the sulfur-based gas emitted from the onion.

Eggs & Onions (2 servings)

My husband David’s favourite egg breakfast.

INGREDIENTS:

• 1 tbsp extra virgin olive oil or butter
• 1 organic onion, diced
• 4 organic eggs, beaten
• salt & pepper to taste
• turmeric and/or oregano, to taste (optional)

1. Heat olive oil or butter on medium heat in a non-stick green pan
2. Saute the diced onions until translucent, but not browned
3. Pour the seasoned beaten eggs onto the hot pan
4. Stir until the eggs are cooked through
5. Serve hot with a side of organic blueberries and sliced strawberries
6. Crumble goat cheese over eggs, if desired

Enjoy!