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If you’re eating to boost your immunity, you should probably be eating onions. When you’re faced with the question of what to do with too many onions, do NOT throw them away. You can include them in so many dishes, you’d be surprised. Get started today with our recipes
The Question of What To Do with Too Many Onions Answered here
The good thing about onions is they have natural defenses and resilience. They store for longer than many vegetables. Keep them in a cool dry place and they’ll be good for a few weeks. Even if they start to sprout, they’re still good. If you find bruises (from mechanical harvesting), just cut around the bruise. If they still have a little dirt on them, it comes right off with the skins, which cover the onions like a protective blanket.
But if you stocked up or got extra from a food bank during the COVID-19 pandemic, you now need a way to incorporate them into your meals. Onions are so naturally packed with vitamins and minerals, though, it would be best to infuse as much of them into your diet as you can.
As an example, you could dice up one onion to keep in the fridge to add to salads, omelets, or beans throughout the week. You can take about four to five onions and caramelize them. Keep them in the fridge all week and add them to your meats, or pizzas, or casseroles. Make an Onion Soup out of them. Take a couple and pickle them to add to other foods, such as tacos, burgers and salads. And, you CAN freeze them for up to six months.
Are you eating enough onions?
A better question is, are you eating enough? Today, Americans consume about 20 pounds of onions per capita per year. One study conducted in 2019 found that if you eat 35 pounds of alliums (onions, garlics, and leeks to name a few) you could naturally avoid colorectal cancer by as much as 79 percent. For a family of four, you could get away with a 3-pound bag of onions per week to satisfy that goal. That’s good for at least three to four meals during the week.
So don’t worry. The National Onion Association can steer you in the right direction for great dinner, lunch, breakfast — even desserts — that include nature’s perfect vegetable – the onion.
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