Fun Facts about Onions:

In-season- April, May, June, July

  • According to the National Onion Association, U.S. onion consumption has increased 50% in the last 20 years.
  • Wild onions grow on nearly every continent. And, because onions are one of the few vegetables that can easily be stored for the winter, their popularity across the world grew right along with them.
  • Onions produce a chemical irritant that is a form of sulfuric acid. This is what makes people cry when chopping onions!

 

Health Benefits of Onions:

  • A particularly valuable flavonoid in onions is quercetin, which acts as an antioxidant that may be linked to preventing cancer and reducing heart disease risk.
  • Onions contain fiber and folate, a B vitamin that helps the body make healthy new cells.
  • Onions contain a special type of soluble fiber called oligofructose, which promotes good bacteria growth in your intestines.

 

Cooking with Onions:

  • Onion has to be the most versatile and important vegetable in the kitchen.
  • Slice raw red onions into thin rings and use them for a satisfying crunch on your sandwiches and burgers.
  • Raw onions can add a nice bite to salads, although they can have a pungent flavor.
  • Onion could be grilled, caramelized, sauteed, roasted, and so much more.
  • Pickled onions in vinegar are made to enjoy their zesty tanginess all year round!

Recipe using Onions:

  • 1-Pot Plant-based French Onion Soup
  • Ingredients:
    • 2 Tbsp oil
    • 2 medium yellow onions, peeled + sliced into slightly larger than 1/4-inch rounds
    • 1 healthy pinch of each salt and black pepper, plus more to taste
    • 2 cloves garlic, minced
    • 1 cup thinly sliced shiitake mushrooms
    • 1 Tbsp arrowroot starch or cornstarch
    • 2 bay leaves
    • 1 ½ tsp fresh thyme leaves, lightly chopped (or sub 3/4 tsp dried thyme)
    • 4 cups vegetable broth
    • 1 Tbsp coconut aminos
    • 2 tsp miso paste
  • Instructions:
    • Heat a large pot and add oil and the sliced onions. Cook the onions over medium heat for 3-4 minutes or until they start to very slightly brown.
    • Then turn heat to low and cook for a total of ~30-40 minutes, opening the lid and stirring every 5 minutes. (Be careful not to burn by keeping the heat on low and adding a bit of water or broth as needed to prevent sticking.)
    • Add pinches of salt and pepper while sautéing, plus more to taste later as you season the soup.
    • When your onions are close to being caramelized, add minced garlic and mushrooms and sauté for 2-3 minutes more. Then add starch and stir to fully combine
    • Add bay leaf, dried or fresh thyme, vegetable broth, and coconut aminos.
    • Cover and simmer the soup for about 20 minutes to develop and meld the flavors.
    • To incorporate the miso, add it separately to a small dish and top with about 1/4 cup of warm broth. Use a spoon or whisk to fully combine, ensuring there are little to no clumps. Then add back to the pot and turn off the heat.
    • Serve hot topped with toasted croutons and additional herbs and black pepper.

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