It’s Stacy: Healthy Eats — Boohooing for Onions

Boohooing for Onions

Damaging an onion from slicing and dicing causes a chemical reaction that makes our eyes and nose water. That chemical reaction is short lived. Chilling the onion, soaking in water, and wearing goggles can help cut back on these allergy symptoms.

I remember coming into the kitchen as a little girl and asking my great grandma Arizona Henry why she was sad and crying only to learn we were having French onion soup for dinner with hot homemade bread. We grew our own onions in the garden outside our kitchen and my grandma loved strong yellow onions. She always told my sister Lisa and I her onions would make your hair stand on end.

Onions are low in calories and high in vitamins and minerals. Onions are a good source of vitamin C, B vitamins, and potassium. Onions contain antioxidants and compounds that fight against inflammation.

French Onion Soup

8-10 large yellow thin sliced sweet onions

6 tbsp. real butter

1 tsp garlic powder

1 cup dry red or white wine

2 quarts beef stock

2 bouillon cubes

1 tsp black pepper

2 tbsp. flour

French or baguette sliced bread

1 ½ cup grated Gruyere Cheese (may substitute Parmesan, Swiss, mozzarella or provolone cheese)


  1. Caramelize onions with butter
  2. Add flour, garlic, pepper and wine to caramelized onions over medium heat
  3. Heat beef stock and bouillon cubes in another pan
  4. Add beef stock and caramelized onion mixture together and simmering for 20 minutes
  5. Toast bread on 425 until brown, then flip bread and sprinkle cheese on bread and bake again until cheese is melted and slightly brown
  6. Ladle soup into oven proof bowls or large casserole dish
  7. Add bread and cheese to soup
  8. Return to oven on broil until cheese is melted and slightly brown

Onions, raw or cooked, are worth a little boohooing.

Stacy Schultz is a Registered Dietitian and Certified Diabetes Care and Education Specialist, a former Morgan County Commissioner and is the author of “It’s Stacy’s Grandma ‘Zona’s recipes.” She has been in healthcare for 35 years at War Memorial Hospital.