A Serene Plate: The Humble Onion
A Serene Plate is a monthly series that explores my love of vegetables through stories, recipes and tidbits of info. My body needs as much serenity as my household. An organized approach towards health is part of my simple, stylish living.*
The onion doesn't ask for much attention. Any attention really. Fads will make superfoods of some vegetables and mockeries of others, yet the onion stands tall through it all. It trusts people will always come back to it. The onion has faith. It knows that if you just take a chance to get to know it, to peel away the layers of the onion (if you will), you will stand in awe. At its multi-dimensional uses, at its powers to heal, at its vitamin count. It is the vegetable that never left you, that was there from the very beginning, that shows up all four seasons.... It's humble and trustworthy.
And.so.much.more.
Rich in sulfur-containing compounds (which account for its pungent odor), the onion is a member of the Allium family. These sulfur compounds have been shown to improve the functionality of our blood cells. Therefore, there are cardiovascular benefits to consuming onions. Who wants a happy heart, guys? They are also a wonderful source of polyphenols. Polyphenols are plant antioxidants, and antioxidants are important because they counteract cell damage. To add to the list, onions support bone density, they have wonderful anti-inflammatory benefits, and reportedly, some studies have found that onions assist in lowering our risk of certain cancers. The benefits go on and on.
It's so unassuming though, right?
My first memory of an onion: my mother's kitchen table. She could (and still can) make a mean spaghetti meat sauce. I remember the tiny pieces of onion, diced and sautéed until translucent winking at me, independent of the mighty red sauce. They were a hint of sweetness that I usually over-powered with parmesan cheese. Oops.
These days I always have onions on hand. I usually use the larger round storage onions. They can seemingly be added to every meal to enhance all tastes. They are a staple for my soups - a mirepoix is a must. When it comes to scallions/green onions - my preferred use is as a garnish - for soups and salads.
But lately, especially in the warmer season, I love to use an onion as the base for homemade salad dressing. I learned this whilst visiting a friend last spring. He is a genius in the kitchen and everything he makes melts in my mouth. Here's what you do:
Dice up an onion - yellow, white or red
Sauté with oil (I prefer olive or coconut) until the onion is translucent
Add your choice of additional herbs (basil and garlic are my go-to but I also like cilantro and sometimes parsley) and let them cook down for a minute or two
Remove from heat and let cool
Toss into a salad and feast
Below is an image of one of the many summer salads that graced our table this season. I keep it super basic - just a simple, stylish salad sans fanfare. Here I had an over-ripe pear that I diced up, along with greens, an avocado and the sautéed onion 'dressing' from above. Swap in veggies (or fruit!) that you fancy. Boom.
A simple, stylish summer salad.
*Disclaimer: I am not a nutritionist, dietician or health coach. (I’m a professional organizer, remember guys?!) I write about veggies because I love veggies. If you want to delve deep into nutrition, bravo. I couldn’t encourage you more. But set yourself up with a professional.
