The onion is one of the one of the oldest and most versatile vegetables. It is plant (bulb) of the Allium family. It comes in many varieties - purple coloured skin, white, green and sweet. The white onion is the most popular and is used on some many recipies, ie pickles, casseroles, soups, frozen, salads to name a few.
The simple onion is filled with nutrition such as vitamin A, B, C, E, K, Calcium, Iron, Magnesium, Phosphorus, Potassium, Sodium and Zinc. It is claimed to reduce the symptoms of diabetes and reduce blood pressure. Studies have shown that increased consumption of onions reduces some cancers. The compounds in onion can destroy the osteoclats for those at risk of osteroporosis so that they don't break bones. It contains chemical compounds such as anti-inflammatory, anti-cholesterol and antioxidants such as quercetin. The onion is also capable of combating degenerative diseases too. So much is packed into this wonderful versatile inexpensive plant.
I use onion in so many dishes. One of our favourite side dishes for a main meal is baked onions. The water used to boil the onions in my aunt's recipe below is saved later for soup.