Onions are one of the most widely used fresh ingredients in the kitchen. They are grown all over the world, so not surprisingly, they form part of dishes from every corner of the globe. Not only do onions provide indispensable, abundant depth of flavour to casseroles, gravies, stews and soups, but they can be served as a delicious side dish too!

Onions are relatively inexpensive yet nutrient dense and are widely considered one of the healthiest foods – particularly if eaten raw.

They contain no fat or cholesterol but are high in Vitamin C, B6 & Folate. In fact raw onion is known for its ability to lower LDL (bad cholesterol) levels in the body. Onions contain antioxidants and so help restore Vitamin E levels in the body, which helps repair oxidative damage to cells. Onions contain Allicin, a plant derived nutrient, which kills viruses and bacteria – so eating raw onions at the onset of a cold or flu will ensure the best immune effect. Quercetin found in onion has been found to be effective in reducing joint pain and inflammation. Onions are also a great source of fibre, potassium, calcium & iron and are also a source of prebiotics which enhance gut health.

Many recipes call for shallots which we seldom get in South Africa. Both are part of the Allium family, the main difference between the two is that shallots have a sweeter, more subtle flavour, while onions have more of a bite. They can be interchanged in recipes without significantly changing the end result.

Do you avoid cutting onions? I have the funniest photo of my nephew Dylan cutting onions in my kitchen with goggles on!

So why do onions make us cry? Onions contain enzymes within their cells. When we cut onions, these enzymes are released into the air and our tear ducts, which are particularly sensitive to them, start overproduction of tears to protect the eyes. The colder the onion, the less these enzymes release into the air, so it stands to reason that we cry more over our onion cutting in summer than in winter.

1. Wet a piece of paper towel and place onto the cutting board next to the onion you are going to chop – this seems to attract the enzymes to the wet paper towel rather than make them airborne.
2. Rub your chopping board and knife with vinegar before chopping onions – the vinegar helps to denature the enzymes responsible for all those tears.
3. Chill onions before cutting them and use a SHARP knife to limit damage to cells.

Let me know if these hacks worked for you by sending me an email!

Onions can be REALLY tricky to peel! In fact many of us resort to peeling off a whole extra layer just to get that darned outside layer off. My friend Denise challenged me to find a solution to this un-a-peeling problem. Here’s my quick, easy hack to help you peel onions with ease – click here to watch a short clip that will have you smiling while you peel onions with ease.

Applying a freshly cut slice of onion directly onto a bee or wasp sting can have a soothing, immediate effect. Enzymes in onions help break down the venom/poison compounds which reduces initial pain and swelling plus lessens the duration of these.

I guarantee that even if onion isn’t currently your favourite food, you will be surprised by how easy to make and delicious these HONEY GLAZED ROAST ONIONS are served as a unique, delectable side dish.

A delicious accompaniment to barbeques or roasts.