Sweet Onions

The sweet onion, part of the allium family and related to the leek, garlic, and shallots, is a nutritious and versatile vegetable that boasts an array of vitamins, minerals, and plant compounds. Something Good Organics has some lovely ones right now that look as if they were just pulled from the rich soil. The onion has been used in ancient medicine for thousands of years, treating everything from purifying blood in athletes in Ancient Greece to treating heart disease and heartache in medieval times. Vitamin C, which is important for regulating our immune health, iron absorption, collagen production, and fighting free radicals, is quite rich in onions. They are also a great source of B vitamins, including folate and B6, which are essential for metabolism, nerve function, fetal development, and red blood cell production. Onions also contain a large amount of quercetin, a flavonoid and anti-inflammatory compound that has been shown to lower blood pressure, fight viruses, and protect against heart disease, and fight certain cancers. Quercetin may even help with the aging process. Onions have also been shown to have antibacterial properties. Many studies have shown that they inhibit the growth of several strains of bacteria. These versatile vegetables are a rich source of fiber and prebiotics that make it so beneficial for our digestive health. While most think of onions as the base of most dishes, they can also be the star. Let’s take them into the kitchen! 

Sweet Onion Jam

Yield: About 1 cup 

¼ cup extra virgin olive oil 
4 each medium sweet onions,
¼ inch diced 
2 each thyme sprigs 
2 each parsley sprigs 
1 each rosemary sprig 
1 each bay leaf
1 cup unprocessed raw sugar 
¾ cup white balsamic vinegar 
½ teaspoon sea salt 
¼ teaspoon freshly ground black pepper 

Directions:

1. In a large heavy bottomed Dutch oven, heat the olive oil over medium heat until hot. 

2. Add the onions and cook, stirring occasionally, until golden brown, about 15 to 20 minutes. 

3. Tie the thyme, parsley, rosemary, and bay leaves into a bundle with kitchen twine. You can omit this step and just pick them out at the end. 

4. Reduce the heat to low and add the herb bundle. Cook, stirring frequently, about 3 minutes. 

5. Sprinkle the sugar over the onions and allow to cook, without stirring, until the sugar melts, about 5 minutes. 

6. Increase the heat to medium high and allow to cook, again without stirring, until an amber brown caramel forms, about 5 to 6 minutes. 

7. Stir in the balsamic vinegar and simmer over low heat, stirring a few times, until the jam is thick, about 5 minutes longer. Remove from heat and allow to cool. Remove the herb bundle and season with salt and pepper. 

8. If there is any left, store in an airtight container for up to 1 week.