Onions get a bad rap — especially considering their many health benefits. The odoriferous vegetable is a member of the Allium family and, as such, is rich in sulfur-containing compounds. Onions contain chromium, vitamin C and several flavonoids.

Health booster
Health benefits of eating the multiple-layered onion include:

• Lowered levels of blood sugar, blood pressure and cholesterol
• Reduced risk of various forms of cancer, including colorectal, esophageal, breast, ovarian, prostate and renal cell
• Increased bone health
• Reduced anti-inflammatory and anti-bacterial activity

Culinary delight
Although onions may bring you to tears while chopping them, the resulting flavors make the brief sting — and stink — worth every teardrop. Each variety of onion has a distinct flavor:

• Red — sweet; good raw in salads or on sandwiches or grilled on a skewer
• White — less sweet; delicious roasted or sautéed
• Yellow — pungent raw but mellow cooked; all-purpose cooking onion
• Sweet — sweetest in flavor but not as hearty; varieties include Maui, Walla Walla, Spanish and Vidalia; delicious raw or slightly cooked
• Pearl — sweet and petite; tasty in relishes and often pickled for cocktails
• Scallion — delicate; also known as green onion; great in dips, soups and stir-fry
• Leek — mild flavor; part of the Allium family but not technically an onion; terrific in soups

Purchase and store
Readily available, onions can be found at every local grocery store. Wichita's farmer's markets and natural food stores are excellent options to find fresh, organic onions.

Store most onions at room temperature but out of bright light. Make sure that the onions receive plenty of ventilation; a wire basket that allows circulation underneath allow for a longer shelf life. Scallions should be kept in a plastic bag in the refrigerator.

Vegetarian French Onion Soup
3–4 tablespoons olive oil or consulted butter
4 large onions (mix of red, white and yellow), thinly sliced
1 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon thyme
4 cups vegetable stock
2 tablespoons dry white wine
2 tablespoons soy sauce
Pepper
Croutons
Sliced or grated Swiss cheese

Heat oil or butter in a large pot over medium heat. Add the onions and salt and cook for 10 minutes, stirring occasionally. Add the mustard and thyme; stir well to coat, reduce heat to low and cover, simmering for 35 minutes. Add the stock, soy sauce, wine and pepper. Simmer for another 10 minutes. Ladle soup into oven-proof bowls and add croutons. Top with cheese and broil for a minute or two to brown the cheese.