Onions contain potent cancer-fighting enzymes. Onion consumption has been linked with lowering the risk of prostate, stomach, and esophageal cancers and are shown to reduce mortality from coronary heart disease.
Onions are excellent for people who consume diets high in protein, fat, and sugar, as they help clean out arteries and impede the growth of viruses, yeasts, and other disease-causing agents. All of this because they are extremely rich in sulfur, antibiotic and antiviral properties. Onions also help lower blood pressure and cholesterol, and a peptide that helps to inhibit the loss of calcium and other bone minerals.
With all of the health benefits onions provide, you should follow the "one a day, keeps the doctor away" rule. However, if that's too many tears for you, add a few onions to your grocery list and try to eat a little bit every day. The best varieties are are shallots and yellow onions, but all are extremely good for you. Raw onions provide the most optimal nutrition, but they're still great when they're lightly cooked.
Tips:
-Choose rounder onions when possible. The spherical shape leads to better sulfur distribution... ie, less tears
- Onions should be stored at room temperature.
3 large Sweet Onions, sliced
2 large Red Onions, sliced
3 cloves Garlic, sliced
3 Tbls Butter
1 Bay Leaf
1 fresh Thyme Sprig
1 cup Red Wine
1 cup Calvados
3 cups Beef Broth
1 loaf Pumpernickel Bread, thick slices
To Taste Kosher Salt and Black Pepper
1 cup Fontina Cheese
-Melt the butter in a large pot. Add the onions, garlic, bay leaf, and thyme, and cook until the onions are soft and caramelized.
-Add the wine and calvados and simmer until the the onions are almost dry, about 5 minutes.
-Discard the bay leaves and thyme sprigs. Add the beef broth, bring the soup back to a simmer. Season with salt and pepper.
-Sprinkle the thick slices of bread with Fontina and broil until bubbly and golden brown.
-Ladle the soup in bowls and float several of the Gruyere croutons on top.
1 sheet Pastry Dough
1 Onion, sliced
1 Red Onion, sliced
1 Tbl Olive Oil
10 ounces soft goat cheese
1/4 cup sour cream
1 large eggs
1/2 tsp fresh thyme leaves
- Cook thinly slice onions in a large skillet with salt to taste in oil.
- Preheat oven to 375°F.
- On a lightly floured surface roll out dough rectangle into a 16 x 6-inch rectangle and fit it into a 13 1/2 x 4
x 1-inch tart pan with a removable fluted rim. Prick bottom of shell in several places with a fork.
- Bake shells in middle of oven 10 minutes.
- While shells are baking, whisk together goat cheese, sour cream, and egg until smooth
- Spread cheese mix on pastry and cover evenly with onions
- Sprinkle with thyme bake tarts in middle of oven 10 minutes, or until puffed and golden.
