Onions, colds and the French
What do these three have in common? Well, the traditional French cuisine shows a lot of respect for seasonal ingredients and teaches us how to prepare really powerful, almost medicinal dishes at a very low cost. One of the greatest examples is the Onion Soup, as although it requires significant effort (how about investing in a compact onion chopper?), it is rapidly paid off by the unusual aroma, taste and the healing properties of the final product. The onions, so common and unappealing to most, are really powerful vegetables that contain good amounts of B-vitamins (especially B1, B2, B5 and B6), carotenoids, iron, copper, zinc, iodine and manganese, amongst others. They are also a great source of sulphites required for efficient detoxification. Regular consumption of onions can help to lower increased blood pressure and lower the risk of atherosclerosis – hardening of the blood vessels – thus reducing the risk of cardiovascular diseases. Furthermore, raw onions exert strong antibacterial properties and they help to break down excess phlegm in the upper respiratory tract, hence the presence of onion syrup in folk medicine.
The funny thing about onions is that they change their flavour from pungent to sweet once they’re cooked. Thus, this soup requires significant amount of black pepper, in order to keep in warming. It makes miracles to those who feel uneasy, were exposed to wind or cold, or for those who need to support their weakened immune system. So go on, try to fall in love with onions tonight!