out of helen’s kitchen Helen Drysdale Onion

Onions are a member of the allium family and are one of the oldest cultivated vegetables, originating in central Asia. This pungent vegetable was regarded as important food and in several ancient civilizations they were bestowed with symbolic and spiritual meanings. In Egypt, onions with their layered circle-within-a-circle structure were symbols of eternity. Egyptians painted onions on the walls of their pyramids and tombs and onions were placed in the burial tombs of the Pharaohs who believed onions were a necessary item on their journey to the afterworld. The Egyptian labourers building the pyramids received rations of onions and garlic, as these vegetables were believed to keep the men fit and healthy for the hard work they did. In Caesars’s day, athletes were fed a breakfast of nothing but onions before they went into any competitive games. In the bible onions are mentioned in several places. One such place is when the Israelites, led by Moses, were tired of eating the manna God had provided and complained of their desert diet. “We remember the fish we ate in Egypt that cost nothing, the cucumbers, the melons, the leeks, the onions, and the garlic.” The Greek armies were fed on onions to develop martial stamina and strength. It was said when the Greek army was advancing on their enemies, the smell of onions preceded the troops!

Because of all the benefits of onions, and them being easy to grow, dry and store, you can see why they became so popular. During the 15th and 16th century, the Europeans were dependent mainly on three vegetables as a major food source: onions, cabbages and beans. At that time, onions were used as currency in Europe, often exchanged for rent and other goods. It was also believed that the onion had powerful abilities as an aphrodisiac and were given to newlyweds as wedding gifts. By the 17th century, middle and upper class Anglo Saxon Europe began associating onions with the peasant population due to the effect onions and garlic had on the breath and sweat of the people who ate them. They refused to eat them, saying it was socially impolite and a sign of low class. They were used to predict the upcoming winter. “Onion’s skin very thin, mild winter coming in; onion’s skin thick and tough, coming winter cold and rough.”

Onions have impressive health and medical value. They are filled with vitamins, minerals, dietary fiber, beta carotene, folate and are believed to help fight inflammation, cut triglycerides, lower cholesterol and help relieve pain. For many years they were used as an antiseptic for open wounds of soldiers wounded in battle. In my grandmothers’ day they were used to make poultices to relive cold, flu and congestion symptoms. A word of caution, onions are toxic to most animals, including dogs.

An onion’s pungency results from the level of sulfur-rich oils the onion contains. During slicing, the oil is released. The released oil is what causes eyes to water and burn when chopping an onion. I have never found a “magic way” to alleviate this problem and just suck it up and get the job done through my tears.

Several years ago a “myth” appeared on the internet that stated once an onion was sliced, the remaining unused onion was hotbed for bacteria and should be discarded and not used later. This is not true, as onions aren’t vulnerable to bacterial compounds; the sulfur compounds in them are a repellent to bacteria. As well bacteria like to grow on food with a high protein content and onions have a low protein content. When you handle onions, wash your hands first, use clean utensils and cutting boards, and avoid cross contamination with raw meats or eggs. Immediately wrap leftovers in plastic wrap or containers to prevent moisture loss and store in the refrigerator.

Onions add flavour to such dishes as stews, roasts, soups, and salads and are also served as a cooked vegetable. Here is a favorite of mine.

Baked onions