Practical Plates: Onions make us cry, but we still love to eat them!

Onions are a good source of vitamin C and fiber. These vegetables are low in fat and calories. One half of chopped onions only contain 30 calories.

Onions are a rich source of phytonutrients. Phytonutrients are special nutrients found in plants. They may help lower the risk of heart disease and some cancers.

Onions are found in red, yellow, green or white varieties. They have a variety of tastes depending on the type and they way they are prepared. Onions are so easy to use with cooking and most of us have them on hand in our kitchen. Onions can be sliced, chopped, diced or grated.

Raw onions are great in salads and sandwiches. Cooked onions are used to flavor soups, stews, meats and vegetable dishes.

When selecting an onion at the store, look for onions that are hard and firm. Onions should be dry and the skin around the onions should be shiny and crackly feet. Onions should be stored in a cool, dry place. Dry onions will last 3-4 weeks.

There are so many varieties of onions to choose from, here are a few:

Yellow onions: Yellow onions have a golden papery, skin. They are great in recipes that call for cooked onions. They have a high sulfur content and may create tears when chopping.

Red onions: Red onion have a reddish-purple colors and white rings of flesh. Their taste is mild and sweet. Red onions are great to eat raw, grilled or lightly cooked and add color to many dishes.

White onions: White onions have a globe shape, white flesh and skin. They are sweeter than yellow onions but can be used in their place for cooking. They have a clean, sharp flavor and can be eaten raw or sauteed.

Vidalia: These onions have a yellow, outer skin, white flesh and are mildly sweet in flavor. They can last up to 6 months or longer.

Pearl onions: Pearl onions are small, young, white, red or yellow onions. They have a sweet flavor and crisp texture. They go well with roasted meat, soup, stew and vegetable dishes.

Shallots: Shallots are pear-shaped purple or green bulbs. They have a mild flavor and can be minced, diced or grated in recipes.

Spring onions: Spring onions are young onions that can be green, purple or yellow. They have a white base with a slightly defined bulb with long, straight, green tubular leaves. They also are called green onions.

Scallions: Scallions are different than spring onions. Spring onions can by any young variety of onions, while scallions have no rounded bulb with a milder flavor.

Why do onions make you cry?

When onions are cut, a sulfur-containing gas is released. It is spreads in the air and comes into contact with nerves in the eyes. The nerves send signals to our brain. Your brain transfers these signals to glands that release tears and cause you to cry.

Marinated roasted onions

Servings: 8

Prep time: 15 minutes

Total time: 1 hour


Small bowl


Cutting board


8 x 8 baking dish

1 cup of water

1 cup of red wine vinegar

2 Tablespoon of brown sugar

2 teaspoons of chopped fresh rosemary.

½ teaspoon of salt

¼ teaspoon of black pepper

4 Tablespoon of melted butter

4 large peeled white or yellow onions

Wash hands with warm water and soap. Scrubbing hands and arms for at least 20 seconds. Dry hands with a single use paper towel.

Pre heat the oven to 400 degrees F.

Blend the water, vinegar, brown sugar, 1 teaspoon of rosemary, salt, pepper and butter in a bowl. Cut each onion in half and place in a baking dish.

Pour marinade over onions in the baking dish.

Top with 1 teaspoon of rosemary.

Bake uncovered for 1 hour.

Calories: 90 Carbohydrates: 8g Fat: 6g Cholesterol: 15mg Sodium: 203 mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.


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