It’s time for those golden globes.
OK, not those Golden Globes. This time the award goes to … the common onion.
With their yellow, red and white skins, globe onions may be ubiquitous, but they’re certainly not past their prime. In fact, when it comes to nutrition, the onion triumvirate is truly cutting edge.
That’s because onions contain quercetin, a flavonoid (one of a category of antioxidants) that may help prevent a host of common ailments ranging from cataracts to osteoporosis to cancer.
A study conducted at Wageningen Agricultural University in the Netherlands said the top dietary sources for quercetin are tea, onions and apples. But onions have twice the quercetin of tea and three times that of apples.
Coincidentally, onion consumption in the United States has risen 70 percent in the past two decades, from 12.2 pounds per person in 1983 to 21 pounds per person past year, the National Onion Association reports.
Onions were revered by ancient cultures for their healing powers, and Alexander the Great is reported to have fed his troops copious quantities to steel them for battle.
The onion’s flavor, versatility and year-round availability have made it a culinary mainstay in nearly every major world cuisine. The Grilled Steak Sandwich With Tricolored Onion Marmalade is a mouthwatering example of how a humble culinary staple can be transformed into something rich and memorable.
Granted, raw onions contain the most antioxidants, but the smooth, richness of caramelized onions reduced by slow cooking to a “marmalade” texture makes for a terrific condiment, as well as a natural complement to beef.
Once an overlooked cut, flank steak is high in zinc, iron and niacin. Just remember moderation; it gets nearly half its calories from fat.
Pump it up: Here’s an interesting fact for dinner table conversation: Libya’s average per capita consumption of onions is 66.8 pounds per year, which makes it the world leader among onion eaters (onions-usa.org/about/con sumption.asp).
