FIVE WAYS WITH . . . ONIONS
- Go for red onions for a bigger health boost. Their colour is down to the presence of anthocyanins which are compounds with anti-inflammatory properties that help keep blood vessels and skin healthy.
- Pop an onion in the freezer before chopping it to prevent tears. The cold inhibits the enzyme that produces the sulphur-containing gas that stings and burns your eyes.
- Team onions with broad beans . Onions are rich in quercetin and broad beans in catechins – these are heart-healthy compounds that work in tandem to prevent blood clots.
- Don’t throw away the onion skins . Tied up in a piece of muslin they add flavour to stock and contain higher amounts of the antioxidant quercetin (which will leach into the stock) than the main body of the onion. This can help protect cells from damage.
- Use spring onions for a milder flavour in salads. They provide eight times more vitamin C than mature types to help maintain healthy skin, blood vessels, bones and cartilage.