Egyptians highly regarded onions and believed that because of their spherical shape and concentric rings symbolized eternal life.  The Egyptians also used onions as currency to pay the workers who built the pyramids.  Onions were placed in tombs of kings such as Tutankhamen so that they could carry these gifts with spiritual meaning with them into the afterlife.  Many eyes tear because of their pungency but they tickle your taste buds.  The onion, known scientifically as Allium cepa, is, on the surface, a humble brown, white or red, paper-thin skinned bulb.  Despite its plain looks, it has an intense flavour and is a well liked and important part of every cuisine around the world.  Onions range in size, colour and taste depending upon their variety. There are generally two types of large, globe-shaped onions, classified as spring/summer or storage onions. The former class includes those that are grown in warm weather climates and have characteristic mild or sweet tastes. Included in this group are the Vidalia onion and the Walla Walla onion.   Storage onions are grown in colder weather climates and, after harvesting, are dried out for a period of several months, attaining dry, crisp skins. They generally have a more pungent flavour and are usually named by their colour: white, yellow or red. Spanish onions fall into this classification. In addition to these large onions, there are also smaller varieties such as the green onion, or scallion, and the pearl onion.

Onions, Spanish (3lbs)

C$5.99Price
  • Milk isn’t the only food that boosts bone health. Onions also help maintain healthy bones, suggests a study published in the Journal of Agricultural and Food Chemistry.  Onions may be especially beneficial for women, who are at increased risk for osteoporosis as they go through menopause. Several anti-inflammatory agents in onions are also beneficial for reducing the severity of symptoms associated with inflammatory conditions such as the pain and swelling of arthritis, the allergic inflammatory response of asthma, and the respiratory congestion associated with the common cold.  The onions anti-inflammatory effects are due not only to their vitamin C but to a substance called quercitin.  This compound works to relieve inflammation and in addition, quercitin and other flavonoids found in onions work with vitamin C to help kill harmful bacteria, making onions an especially good addition to soups and stews during cold and flu season.