Nothing reminds me of spring more than the earthy-sweet smell of fresh onions. I grew up in Connecticut on land that was part of an onion farm in the 1800s. By mid-May, the spindly leaves of spring onions poked up haphazardly across our yard. For my sister, brother and me, they were treasures we gathered to make soup. Nowadays, when I want to bring back those memories, I make Spring Onion Soup, a fresh, healthier version of traditional French Onion soup.
Spring Onion Soup
Onions are good for you too. Here are 3 reasons to eat more of them:
- Onions are high in inulin, a carbohydrate that promotes the growth of disease-fighting bacteria.
- Onions are rich in quercetin, a flavonoid that may stop the oxidation of LDL (bad cholesterol) and raise HDL (good cholesterol).
- People who eat lots of onions and garlic are less likely to develop major cancers, according to recent research.
Enjoy these nutritional stars in 4 more great recipes:
Slowly roasted orange-scented sweet onions are a delicious foil for shrimp in Jumbo Prawns & Balsamic-Orange Onions.
Spicy Onion Jam, infused with pomegranate juice and New Mexican chiles, is delicious on crostini or as a garnish for meats.
Portobello mushrooms, sweet onions, spinach and Gorgonzola cheese give Caramelized Onion Lasagna a rich, complex flavor.
By Lisa Gosselin
Lisa Gosselin is editorial director for EatingWell Media Group. Her passion for food started when she was a kid, growing up in Paris, France. Lisa’s favorite thing to do when she visits someplace new is to find a local food market and try something she’s never tasted before.
Related Links from EatingWell:
- For more inspiration this spring, check out our Healthy Spring Recipes collection.
- It’s brunch season—our easy, make-ahead recipes will make your next brunch a hit.
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