The Latin word cepulla came to our language like onion. The term refers to a garden plant that belongs to the family group of liliaceae and is characterized by developing a bulb composed of successive layers that is edible.
In general, the concept of onion refers to the plant whose scientific name is Allium cepa, although there are several types of onion that are used in different ways in the kitchen.
The cells that make up the edible bulb of the onion are oval and are joined together thanks to a substance called peptic, which gives firmness to the structure. When the onion is cut and the cells break, the combination of amino acids and certain enzymes generates thiopropanal sulfoxide. This element causes irritation to the nose and eyes: this is why onion is said to make human beings cry.
The onion has a somewhat spicy flavor and a very intense and characteristic aroma. Its intake helps to combat the effects of rheumatism, to prevent osteoporosis and infections, and to protect the cardiovascular system. This is because it has potassium, calcium, silicon and phosphorus, among other nutrients.
With regard to circulation, onion reduces the chances of blood clots forming, and serves to complement treatments against angina pectoris, hypertension, cholesterol and arteriosclerosis, among other disorders related to poor blood circulation.
Another of the onion properties makes it a perfect diuretic, very suitable for eliminating fluids from the body and promoting the recovery of edema, dropsy, gout and rheumatism.
Its bactericidal action is also highly appreciated, since thanks to its sulfur content it is one of the best natural products to fight infections of the respiratory and digestive systems, such as pharyngitis, bronchitis, flu and diarrhea. This is very similar to garlic, another of the most recommended foods for health care.
For people with digestive problems, onion is also a good option as it stimulates the pancreas, gallbladder and liver; however, it is important to avoid it in cases of heartburn (hyperchlorhydria), or in general if we have an overly sensitive stomach. There are people who do not tolerate onion, especially if it is raw, and it is useless to force themselves to eat it as it can cause discomfort.
If we take into account the flavor, so characteristic, of the onion and the effect it causes on the mucous membranes, it is understandable that it is not everyone’s favorite ingredient. It is a plant that divides diners into two quite opposite groups: there are those who cannot even smell it, but also those who adore it in all its preparations.
There are multiple recipes that are made with onion. In salads, for example, the onion is eaten raw. It can also be baked to accompany meats. The onion rings, on the other hand, are rings that are coated with flour and fry in oil, while the onion soup is popular in many countries.
We must not forget what for many is the most popular dish on the planet: pizza. What would the pizza be without the onion? It is here where this plant can be displayed in almost all its forms, either raw and cut into large slices, as part of a tomato sauce (previously cut into small cubes), in roasted strips and even empanadas, as this famous recipe Italian accepts any combination of ingredients on its basis.
Among the types of onion, we can mention the purple, red or red onion; the scallion, onion, chive, leek onion or; the shallot; and the leaf onion.