Eat onions with a friend

Mens Onion Eating Competition

My Dad had a nurse named “Skinner” during much of his medical practice.  When my parents would go out of town, they would park me at Skinners for a few days.

She became like a second “Mama” but she had a habit that was shocking.  Each evening after supper she would relax with a big ole yellow onion which she ate like an apple.  I couldn’t imagine how she could do that.

Onion

Skinner is now 100 plus and living on the Gulf Coast with her daughter.  Turns out, her onion habit may be a secret of her longevity.

Recent research at the Cornell University found that Western Yellow onions and shallots were particularly effective against liver cancer cells – the more pungent, the better.

They also had the greatest effect on colon cancer cells.  Compared to other foods, onions are high in flavonoids, which help fight cancer in addition to being anti-bacterial, anti-viral, anti-allergenic, and anti-inflammatory.

Researchers at the University of Bern in Switzerland had previously found that onions may help prevent osteoporosis.

So go ahead and add lots of onions to soups, salads and sandwiches as often as you can. Just remember the breath mints afterwards.

I submit that chewing a raw onion might help a cold (it would undoubtedly prevent spread of colds by keeping non-onion eaters away from the cold sufferer).

6 thoughts on “Eat onions with a friend

  1. Emily—-I frequently cook (very slowly) several onions in a skillet for an hour or two——-then keep the small condensed pile that is left in the fridge and add it to all sorts of things for extra flavor. Some times I add a little vinegar and sugar as it is cooking. It can be used on a sandwich—-in sauces–scrambled eggs, etc.

    Shirley D.

  2. You can core out 4 onions, fill with butter and salt and pepper. Put in microwave dish with a lid and cook about 8-10 minutes. MMMgood………

  3. I actually have an onion cooker – it’s a white gizmo shaped just like an onion. You plunk in the onion with butter and seasonings and microwave until tender and steamy.

    BTW, Shirley, I’m slow cooking your onions as we speak. Boy, do they ever cook down – but, the smell is heavenly. Why haven’t I done this before. I’m adding fresh parsley and garlic chives just before done. Thinking of spiking with a little yellow mustard – my taste buds are bursting.

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