Onions

Onions are native to Asia and the Middle East and have been cultivated for over five thousand years. Onions were highly regarded by the Egyptians. Not only did they use them as currency to pay the workers who built the pyramids, but they also placed them in the tombs of kings, such as Tutankhamen, so that they could carry these gifts bestowed with spiritual significance with them to the afterlife.

Onions have been revered throughout time not only for their culinary use, but also for their therapeutic properties. As early as the 6th century, onions were used as a medicine in India. While they were popular with the ancient Greeks and Romans, they were oftentimes dressed with extra seasonings since many people did not find them spicy enough. Yet, it was their pungency that made onions popular among poor people throughout the world who could freely use this inexpensive vegetable to spark up their meals. Onions were an indispensable vegetable in the cuisines of many European countries during the Middle Ages and later even served as a classic healthy breakfast food. Christopher Columbus brought onions to the West Indies; their cultivation spread from there throughout the Western Hemisphere.

Onions are a very good source of vitamin C, chromium and dietary fiber. They are also a good source of manganese, molybdenum, vitamin B6, folate, potassium, phosphorus and copper.

A Few Quick Serving Ideas:
Combine chopped onions, tomatoes, avocado and jalapeno for an all-in-one guacamole salsa dip.

To perk up plain rice, sprinkle some chopped onions and sesame seeds on top.

Sautéed chopped onions are so versatile that they can be added to most any vegetable dish.

Enjoy a classic Italian salad-sliced onions, tomatoes and mozzarella cheese drizzled with olive oil.