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Onions are a culinary staple containing quercetin and sulfur compounds that support heart health and immunity. Rich in chromium for blood sugar regulation, they add depth of flavor to countless dishes while providing prebiotics for gut health.
Chill onions for 30 minutes before cutting, use a sharp knife, cut near running water or a vent, and cut the root end last. The syn-propanethial-S-oxide that causes tears is released when cells are broken.
Yellow onions are all-purpose with balanced flavor. White onions are sharper and crispier. Red onions are milder and best raw. Sweet onions (Vidalia, Walla Walla) have more sugar and less bite.
Store whole onions in a cool, dry, dark place with good ventilation for 2-3 months. Don't refrigerate whole onions. Cut onions should be stored in an airtight container in the fridge for up to 10 days.
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