Onions are many-layered, bulb vegetables that come from the same family as garlic, chives, shallots, and leeks. While best known for their ability to bring tears to even the driest eye, they are one of the world’s most versatile ingredients, enhancing just about any savory dish to which their added, whether raw or cooked.
Onions are a good source of vitamin C and B6, iron, folate, and potassium. Their manganese content provides anti-inflammatory benefits that aid in cold and flu relief. Studies also show onions to have cancer- and diabetes-fighting properties, and to help reduce blood pressure, inhibit platelet clot formation. They’ve also been linked to a decrease in the risk of coronary artery disease, peripheral vascular diseases, and stroke.