Vegetable of the Week: Onion
We think of an onion as a vegetable used to add flavor to most cooked dishes and yet when the onion is the main component of a recipe it has many complex flavors.
I don’t tend to love raw onions in salads but I can’t enough of them when they’re caramelized or used as a sweet relish.
They have many health benefits too being high in quercitin, which is an antioxidant flavonoid. It helps to lower cholesterol, fight asthma and hay fever. Onions can also be used to reduce inflammation as well as healing infections.
Speaking of caramelized onions, this pasta dish looks yummy.
Growing up in England, every year my mother would make a batch of onion chutney. This reminded me of her.
And finally this French onion tart would go so well with a lovely arugula salad
Fun fact: If you ever get bitten by a honey bee, you can use onion juice relieve the pain!