{"id":1315,"date":"2018-01-10T11:58:04","date_gmt":"2018-01-10T16:58:04","guid":{"rendered":"https:\/\/www.dinnertime.com\/content\/?p=1315"},"modified":"2018-01-10T11:58:04","modified_gmt":"2018-01-10T16:58:04","slug":"highlight-onions-stop-sobbing","status":"publish","type":"post","link":"https:\/\/wp2.dinnertime.com\/content\/2018\/01\/10\/highlight-onions-stop-sobbing\/","title":{"rendered":"Stop Sobbing! Learn to Love your Onions"},"content":{"rendered":"

Onions are a staple in so many dishes. When eaten raw our taste buds are zapped by the sharp astringent flavor. When cooked, especially when saut\u00e9ed slowly, the astringency departs and leaves a sweet creamy flavor.<\/p>\n

The onion belongs to the genus Allium,\u00a0which includes hundreds of species with close relatives garlic, leeks and chives. Plants in this genus produce chemical compounds that give them their characteristic odor and taste.<\/p>\n

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In the US, the most common onion used in cooking is the yellow, or Spanish, onion. In fact, nearly 90% of the onions grown in the US are yellow onions. All the species from Allium are good choices for your health. Onions, garlic, chives,\u00a0and leeks all\u00a0contain certain flavonoids which stimulate the production of glutathione. Glutathione is a potent antioxidant, actually the liver’s most potent antioxidant. Glutathione helps eliminate toxins and carcinogens, thus helping to prevent cancer. Garlic and onions have both been shown to increase “good cholesterol” and decrease blood pressure.<\/p>\n

But do the health benefits outweigh the tears? Yes! However, we are going to share with you our tips for cutting onions without crying about it.<\/p>\n

\"\"Slice into this flavorful globe and within seconds tears are streaming down your face.\u00a0This is due to the onion\u2019s unique defense system. When crushed or sliced, an onion releases a sulfuric compound along with a special enzyme that converts the compound into a gas and voila! Irritation and reflexive tears. It\u2019s actually a pretty cool defense mechanism\u00a0against hungry animals.<\/p>\n

Chefs have tried several strategies to prevent the tears. Some even resort to wearing goggles in the kitchen while slicing onions, like this young chef pictured here!<\/p>\n

Here\u00a0are our two favorite strategies to really reduce the tears.<\/h2>\n