Description
Vethalan, Jaffna Local, Agrifound Rose
Wet zone
Although there is no concrete evidence, popular beliefs suggest that red onions originated in Central or Southwest Asia and found its way to India and the Eastern Mediterranean thanks to traders
A unique combination of acidic, salty, spicy, bitter and sour with a touch of sweetness
Red onions contain quercetin which is particularly well suited for scavenging free radicals. Aside from its antioxidant properties, quercetin has been found to possess cancer fighting, anti-fungal, anti-bacterial, and anti-inflammatory properties. Red onions have also been shown to reduce the risk of stomach cancer. According to one study, half onion a day could reduce the risk of stomach cancer by 50%! The anti-inflammatory effects of red onion may be beneficial for people with allergies, asthma and arthritis.
Ancient Greek athletes ate large quantities of onion in the belief that it would ‘lighten the balance of blood’ while Roman gladiators were rubbed down with onion in order to firm up their muscles. In the Middle Ages onions were such an important food to the Europeans that they were used as currency to pay for essentials such as rent and were even given as gifts. In Siberia onions were still used as a form of currency up to the mid-18th Century.
Roasted red onions are a great side dish for a meal or even as a snack. And they are easy to make too! Arrange onion wedges cut side down on prepared sheets. Brush them with melted butter. Mix thyme, salt, and pepper in small bowl; sprinkle over onions. Drizzle with vinegar. Cover baking sheets tightly with foil. Roast for 20 minutes. Roast until bottoms of onions are brown and edges are slightly crisp, reversing position of baking sheets after 5 minutes. Total cooking time, about 15 minutes in total.
