Onions ~ Autumn Chutney

Onions are one of our oldest vegetables, most likely used primarily as a medicine. They are reputed to have been used in ancient Mesopotamia as a cure-all. Today, the production of onions is the second most important horticultural vegetable crop, only superseded by tomatoes. 

Onions contain a range of strong antioxidants; they are reputed to exert anti-inflammatory, antibiotic, antiviral, anti-allergy and anticancer activity.

In Chinese medicine, onions have been used to treat angina, bacterial infections, coughs and breathing problems.

This class of vegetables, belonging to the Allium or lily family, includes chives, garlic, leeks, onions, scallions and shallots. The varieties range through the spectrum from red to yellow to green and white. They can be eaten raw, cooked, fried, dried or roasted and range in flavour from strong to mildly sweet.

These vegetables have been found to contain a range of bioflavonoids or phytochemical micronutrients, characterised primarily by their rich content of odorous sulphur compounds including thiosulfinates, sulfides, and sulfoxides. The cysteine sulfoxides are what are responsible for making you cry when cutting onions. The thiosulfinates exhibit antimicrobial activity.

Another group of micronutrients, of which onions are a rich source, are fructo-oligosaccharides. These oligomers stimulate the growth of healthy bifidobacteria in the colon, suppressing the growth of potentially harmful bacteria, which leads to a reduction in the risk of tumors that may develop in that part of the intestine.

Yellow and red onions and shallots supply the richest known source of quercetin, one of the most potent of antioxidants known. Quercetin's initial activity as an antioxidant is to neutralise free radicals before they damage cells. This is potentially the process in its mechanism, which includes a range of activities.

Quercetin displays an antihistaminic action, improving lung function, decreasing bronchial spasm and reducing allergy symptoms, thus helping in the relief of respiratory conditions such as emphysema, bronchitis and asthma. It also shows anti-inflammatory properties which may help to reduce pain from disorders such as arthritis. Research shows that quercetin may help to prevent cancer, especially prostate and stomach cancer and may also help to reduce symptoms like fatigue, depression and anxiety. It enhances cardiovascular health, relieves varicose veins, improves fragile capillaries and alleviates bruising; it thins the blood, wards off blood clots and counters atherosclerosis. Quercetin is also highly effective in preventing the oxidation of LDL, or 'bad cholesterol', and may help to balance the LDL~HDL ratio in the blood by raising the production of HDL or 'good cholesterol'.

I would say this gives us a multitude of reasons to eat onions on a regular basis.

Tip for mosquito bites. Rub with a cut onion to reduce the sting.

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Autumn Chutney
Ingredients:
15ml olive oil
1 onion, roughly chopped
1 clove garlic, crushed
1/2 inch root ginger, peeled and grated
3 plums or apricots, stoned and roughly chopped
1 cooking apple, peeled, cored and chopped
150ml cranberry or red grape juice
50g Muscovado sugar

Method:
Heat the oil in a pan and add the onion garlic and ginger. Cook for a few minutes until softened and slightly coloured.
Add the fruit, fruit juices and sugar. Simmer for about 10 minutes until reduced and slightly sticky.
Serve with steak, lamb or pork chops.

Cook's Tip

Adding salt to frying onions brings the moisture out and helps to caramelise them quickly.