Joy onion

Look - this is not a vegetable, it's family. Well, you remember: Chippoletto, Chippolotto, Chippolachcho, Chippoluchcho ... and, of course, our brave hero Chippolino. And they all belonged to the bulb onion. But there are still many related families: batun onions, leeks slizun, leeks, chives, onion-bay, sweet onions. Of the onion variety, we usually use only a small part ... Onions. The chemical composition of onion is rich and varied, and at various times there especially appreciate different components. Until recently, the most valuable in onions were considered volatile, due to which he himself was not ill, and it does not. On the other hand, long ago discovered that the bow is rich in iron. Today, in first place among the treasures of the onion leaves quercetin - an antioxidant, a powerful anticancer agent. Back in the bow high in potassium, as well as various other minerals and vitamins. LEEKS. This diet product recommended for many diseases. Vitamins and carotene in it more than the bulb onion. Leek has a remarkable property: the storage of vitamin C in it increases. ONION-BATUN AND OTHERS. Its green leaves contain two times more vitamin C than the more familiar to us green onions grown from turnip. Using different kinds of onions, you can greatly expand your culinary repertoire. RECIPES onion soup Parisian. Need: 800 grams chicken, 1 carrot, parsley root, 2 liters of water, 400 g onion, 60 g butter, 2 tablespoons of flour, 250 grams of white bread, 120 grams of cheese, 2 bay leaves, black pepper powder. Onions with baked potatoes. Need: 6 small onions, 6 medium potatoes, 60 g Swiss cheese, 1 / 2 liter broth, 3 bay leaves, pinch of thyme, salt, ground black pepper. WHITE ONION SAUCE. Need: 200 g onion, 30 g butter, 2 tablespoons of flour, a cup of soup, half a cup of fresh cream, salt, ground black pepper. PIE leeks with tomatoes. Need: 1 kg of leeks, 300 g tomatoes, 100 grams of lean ham, 100 grams of hot cheese, 1-2 tablespoons olive oil, minced marjoram or savory, and salt. As these ingredients to prepare delicious meals, read the printed journal. Natalia Korshunova Source: magazine "Health" № November 2004 on the site http://www.zdr.ru/zdr_olife0411a9.php