Yummy Onions
by 
“Caramelized onions make a savory addition to many dishes. Making them is simple–it just takes time.” www.wikihow.com
How are you doing with your exercise goals you set at the beginning of the year?
We remember the fish we ate in Egypt at no cost — also the cucumbers, melons, leeks, onions, and garlic. (Nu 11:15; NIV)
How many of you enjoy onions? I know there are some people who really don’t like onions. I’ve seen people remove them from salads and set them aside. And I’ve seen people turn up their nose at the mention of a food containing onions. Others have told me that “onions don’t like them,” suggesting digestive challenges. (That can be remedied, by the way.)
Today’s recipe is just in time for the big, Super Bowl weekend fast approaching for you football fans. Onion dip is a popular “appetizer” for the snack food crowd. However, this recipe is a far cry from the processed, packaged, store-bought kind. Onions are such a wonderful, healthy food for us to eat. Onions, like garlic are members of the Allium family, and both are rich in powerful sulfur-containing compounds that are responsible for their pungent odors and for many of their health-promoting effects.
The World’s Healthiest Foods tells us that eating onions on a regular basis can help to lower high blood sugar levels, decrease high cholesterol levels and lower high blood pressure. Making onions and garlic a staple in your healthy way of eating may greatly lower your risk of several common cancers, including colon and ovarian cancer.
This recipe calls for cooking the onions over low heat for at least 30 minutes. The onions will actually caramelize. Caramelized onions are such a sweet treat! I still remember the first time I had them in a restaurant many years ago. That night the chef actually came to our table to chat and see how we enjoyed the meal. I asked him about those delicious onions…what made them so sweet and how did he do that? He gave me my first instruction on caramelizing onions.
I just now found an entire post on “How to make caramelized onions!” They suggest using a non-stick pan. Most of our readers know my thoughts of those — DON’T!!! A cast-iron skillet or stainless steel pan works great. I use coconut oil and a little butter for flavor as opposed to using olive oil or canola oil. The “secret” ingredient in caramelizing onions is TIME. It takes time, patience and a low temperature to allow them to caramelize and develop their natural sweetness. But the end is well worth every minute spent. Enjoy your week!
Prayer Power
Lord, we continually stand in awe of Your goodness to us and in the many ways You bring delight to Your children.
Link of the Day
Caramelized Onion Dip
Blessings on you as you look for more ways to include onions in your diet.
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Jerry Graham, aka "DocJerry," is a professional lifestyle and leadership coach and a social marketing authority who coaches ministry leaders, small business owners, and network marketers, on how to properly capitalize on the current Internet trends. He is also a blogger, a charter member and guide at Renegade University, and one of the Super Guides at Marketing Merge. 
Sharon Graham, R.N., is a professional lifestyle coach and a wellness authority who coaches a broad range of clients from corporate executives, small-business owners, and other professionals, to stay-at-home moms and dads in how to achieve and maintain wellness. Sharon is also a blogger, a sought-after public speaker, and a great cook who is currently compiling a cookbook. 
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Comments on Yummy Onions
Love onions.
I once made French Onion soup. It took all day. Really all day – from the time I braised the meat, made the broth and caramelized the onions, until the soup was under the broiler with bread and cheese on top. So worthwhile. Like most things in life, taking the time to do it right has it’s own rewards.
I really love onions and will have to try this recipe!!