Whether white, yellow, or red, onions are one of the world’s most popular and versatile vegetables, delivering an unmistakable, pungent heat – some more than others. They’re in demand for cold salads and hot soups, sliced in rings or solid disks on burgers, and chopped in relish. The delicious caramelization that takes place when onions are sautéed is due to their high sugar content. (Try them sautéed with bell peppers for a tasty fajita ingredient.) Spanish red onions are generally milder than white or yellow. The Vidalia variety is one of the sweetest.

Health Benefits

Onions are loaded with numerous health benefits, and scientists are still discovering how beneficial this vegetable really is. They’re a very good source of vitamin C and B6, iron, folate, and potassium. The manganese content in onions provides cold and flu relief with its anti-inflammatory abilities.
Two phytochemical (plant-derived nutrient) compounds in onions – allium and allyl disulphide – convert to allicin when the bulb is cut or crushed due to enzyme activation. Studies show these compounds to have cancer- and diabetes-fighting properties, while decreasing blood vessel stiffness by releasing nitric oxide. This can reduce blood pressure, inhibit platelet clot formation, and help decrease the risk of coronary artery disease, peripheral vascular diseases, and stroke.