Wednesday, May 12, 2010

Ode to the Onion

When I think about how a particular ingredient is incorporated into a recipe I like to imagine the item as a friend going to a reunion. At this reunion the smells are the memories and at the end when everyone has mingled and caught up the final product is a testament to those good times. Then we get to sit down and enjoy the party with the others. So when preparing dinner for myself, Shane and our friend Douglas the other night I took a Vidalia from the crisper and had a moment...

The Onion, what a glorious food. Referenced in music, worshipped by Egyptians, despised for making cooks pour tears, the satirical news source "The Onion", onion breath, a cure for snake bites, hair loss and infertility. Roman Gladiators rubbed onions on their muscles to firm them before fighting to modern day middle school science class and on and on...Onions are extremely nutritious and one of the worlds oldest vegetables. And they are critical in almost every savory and sometimes sweet recipe, from mirepoix blanc to mince meat pies, to pickled onions served with fish n' chips. Onions are high in vitamin C, good for your bones, Anti-Inflammatory/Anti-Bacterial, protect against ovarian cancer, supports gastrointestinal health and cardiovascular health.
So when my onion mingled with the turnips and carrots in the roasting pan, and the smells began to waft into my kitchen I couldn't help but feel satisfied knowing that this food will nourish and warm the people I love.