>>129584
>>129576
Should you cook them or eat them raw?
The short answer:
Both, but cook them lightly.
Like garlic and crucifers, onions contain enzymes that get activated when you cut the vegetables. In a cascade of actions, the enzymes produce sulfur-based compounds that fight cancer and protect your DNA. This chemical reaction is the plant’s protection from predators, explains Dr. Irwin Goldman, an onion expert and professor at the University of Wisconsin. When insects bite into the plant’s leaves, the enzymes get to work and generate pungent chemical warriors.
As you know from previous posts, you have to first cut alliums (the onion and garlic family) to break their cell walls and release the enzymes. Then you have to let the vegetables sit for a while so that the sulfur compounds have time to develop.
How long? Nobody really knows for sure, but Goldman suggests leaving onions for 30 minutes. (A garlic researcher I spoke with suggested about 15 minutes for garlic, and another sulfur expert thought both times were too long. Until science has a full answer, I’m hedging my bets and cutting well in advance.)
Then, either eat the veggies raw—probably the best choice in the case of garlic. Or quickly cook onions.
burger king fired onion rings for triple Test all days