There are no two ways about it, onions fight cancer; a lofty claim, but ever so true. In a well researched study, the consumption of onions, and other members of the allium family, demonstrated protective effects against stomach cancer; and eating onions, and other members of its family tree such as garlic, scallions, chives and leeks, significantly reduced the risk of prostate cancer as well- onions love the fellas almost as much as me;)
Did you know that in Vidalia, Georgia, where the Vidalia onion hails from, and is consumed in presumably large quantities, the death rate from stomach cancer is 50% lower than that of the national mortality rate. The theory is that diallyl sulfide, which onions contain, increases the body’s production of the important cancer fighting enzyme, glutathione-S-tranferase- say that five times fast!
In addition to helping us fight cancer, onions contain powerful antioxidants and are anti-inflammatory, antibiotic and antiviral; and this pungent bulb is a great source of quercetin, an anti-inflammatory compound, which is associated with beneficial effects on chronic diseases like cancer and heart disease; yup, onions love our tickers too! The class of chemicals that quercetin happens to associate with is flavanoids; and is frequently used by nutritionists to treat allergies- perfect for this time of year, considering it may help to relieve asthma and hay fever by blocking the body’s anti-inflammatory response.
What’s more, is that onions taste delicious!
Onions find themselves in almost everything that requires a depth of flavor; from stocks to soups to sauces and so much more. However, onions have a bad rap; yes they lead to the dreaded dragon breath, and are often scoffed at by children, but I think they should be celebrated!
When onions yield to heat and coconut oil, they become deliciously sweet, but in a complex way; and the key to quality caramelized onions is patience- low and slow wins the game every time. When we take our time, we allow the flavors to develop and low heat slowly awakens onions true flavor.
This recipe is a simple as they come; coconut oil, butter, salt and red onions, but the flavor of the finished product is anything but. Whether adorning a quinoa pancake or enjoyed alone, coconut caramelized onions are a religious culinary experience.
Coconut Caramelized Onions
1 red onion, sliced into half moons
½ oz. coconut oil
½ oz. grass fed, organic butter
¼ tsp salt
In a sauté pan on low heat, melt the butter and coconut oil; add the onion and salt and cook, stirring occasionally, for 20 minutes, or until the onions are soft, transparent and very fragrant.