The Food Guys: Bad Breath Aside,
Some Onions Make You Healthier
Vidalia onions are often preferred because of their mild, sweet flavor. However, some interesting facts may change the way onions are selected for various recipes.

Onion consumption has been shown to lower high cholesterol levels and high blood pressure, to reduce the risk of colon cancer and may help reduce the symptoms associated with some inflammatory conditions such as osteoarthritis and rheumatoid arthritis. Some of the health benefits of onions are conferred by their phytochemical content. However, onions are not created equal.

A study published in the Journal of Agriculture and Food Chemistry found, among a group of 10 varieties of onions, that the Western Yellow onion contained the highest total antioxidant activity, followed by New York Bold, Northern Red, Mexico, Empire Sweet, Western White, Peruvian Sweet, Texas 1015, Imperial Valley Sweet and the Vidalia. So the informed consumer may be reaching for the Western Yellow and Northern Red varieties for cooking, while sticking with the Vidalia variety for serving raw.

Although strong-flavored onions may diminish one's social life, it appears that they may improve one's health.

Article reprinted here in its entirety.

Debra Goodwin and Al Harris   
Published: August 30, 2006

DOC: Hey Al. You know that I use onions in most of my culinary creations. I am particularly fond of Vidalia onions because of their mild, sweet flavor. However, I just read some interesting facts that may change the way I choose onions for various recipes. Onion consumption has been shown to lower high cholesterol levels and high blood pressure, to reduce the risk of colon cancer and may help reduce the symptoms associated with some inflammatory conditions such as osteoarthritis and rheumatoid arthritis. Some of the health benefits of onions are conferred by their phytochemical content. However, onions are not created equal.

A study published in the Journal of Agriculture and Food Chemistry found, among a group of 10 varieties of onions, that the Western Yellow onion contained the highest total antioxidant activity, followed by New York Bold, Northern Red, Mexico, Empire Sweet, Western White, Peruvian Sweet, Texas 1015, Imperial Valley Sweet and the Vidalia (my favorite). So it looks like I may be reaching for the Western Yellow and Northern Red varieties for cooking, while sticking with the Vidalia variety for serving raw.

Although strong-flavored onions may diminish one's social life, it appears that they may improve one's health.

AL: The key is to make sure everyone at the party eats the onion recipe, then there's no social problem.

DOC: The following recipe combines yellow onions with turkey, another "super food."

Open-face Roast Turkey Sandwich with Caramelized Balsamic Onions

Yield: 12 Servings

2 cups sliced yellow onions

2 tablespoons vegetable or olive oil

2 tablespoons balsamic or red wine vinegar

Lettuce

1 pound roast turkey, sliced

4 crusty rolls, split, buttered and toasted

Cracked black pepper, to taste

1/4 cup fresh oregano leaves (stripped from stem)

8 cherry tomatoes, halved

Gently sauté onions in oil until tender and golden. Add vinegar and cook about 2 minutes or until liquid is nearly gone.

Divide lettuce and turkey onto rolls. Top with onions, pepper, oregano and tomatoes.

- National Onion Association

Al, according to legend, onions are native to the Middle East and Asia and have been cultivated for more than 5,000 years. The name purportedly comes from the Latin "unis," which means "one" or "single." This probably differentiated the onion from its close relative garlic, which contains many cloves within a bulb.

I know you and Patt can share a couple of your favorite onion recipes. Until next week, "eat well and live well."

AL: Patt and I are fond of green or so-called "spring onions" and scallions - long, thin onions with green, edible tops. Most recipes that call for green onions can use scallions, even though there is a small difference. Scallions are younger, milder and have straight white bases. Green onions are left in the ground longer to form bulbs. Eaten raw or lightly cooked to retain texture and flavor, green onions are a great addition to meals any time, and they are usually available year-round.

We recommend this Garlic Potato Tapa, which I've adapted from a Kraft-Canada Web site:

Garlic Potato Tapa

1 tablespoon Dijon mustard

1/3 cup mayo

2 cloves garlic, finely chopped

1 teaspoon ground black pepper

3 pounds potatoes, peeled, cut into 1-inch pieces, cooked and cooled

1/4 cup green onions, finely chopped

Mix mustard, dressing, garlic and pepper in large bowl. Add potatoes and onions; mix lightly. Cover and refrigerate for at least 1 hour before serving.

Copyright, 2006, The Anniston Star, Consolidated Publishing Co. All Rights Reserved.

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