#GoodFoodSeries – Onion

“Onion,” watercolor.

“Banish (the onion) from the kitchen and the pleasure flies with it. Its presence lends color and enchantment to the most modest dish; its absence reduces the rarest delicacy to hopeless insipidity, and the dinner to despair.” – Elizabeth Robbins Pennell, columnist

The onion is a staple in many dishes of many cultures and offers tremendous flavor to whatever it comes into contact with. From sweet onions to white, red, yellow, green, leek and shallot ones, the flavor possibilities are virtually endless.

Onion Nutrition Label. Created by Keanna.

There is conflicting research regarding where this tear-inducing vegetable originated. Some say central Asia, others say the Middle East (Iran/western Pakistan). Regardless, onions have been used medicinally and even for mummification practices over 5000 years ago. Onions were found in the body cavities of mummies and seen as a representation of eternal life due to the seemingly infinite nesting of circles in its anatomy [1].

Onions, also referred to as “Nature’s Ninja,” contains many nutrients essential to building immunity, warding off diseases and cancers. It is also a source of prebiotics–essential for a healthy gut.

Today’s meal is courtesy of award-winning Chef Jernard Wells, also known as the The Chef of Love,  who will show you how to prepare Shallow Fried Catfish with Vidalia Onions and Hot Water Cornbread. He hosts New Soul Kitchen on CleoTV. Check out a clip from the show on how to prepare the meal below:

 

[1] “Onion History,” National Onion Association.

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