onions/scallions

When slowly cooked over low heat, thinly sliced onions become sweet and meltingly tender. This may seem like a lot of onions, but when cooked, the amount shrinks significantly. Keep a batch of these onions on hand to use as a pasta or burger topping, combine with nonfat plain yogurt to make onion dip, or use as a flavor booster in soups.

Food as Medicine
Onions are good sources of flavonoids, which have been shown to have a variety of anti-inflammatory and cardiovascular benefits. Keep in mind that flavonoid concentrations tend to be higher in the onion's outer layers, so peel off as few of these as possible during preparation.

1 tablespoon expeller-pressed canola oil
large onions, thinly sliced

Heat the canola oil in a large nonstick skillet over low heat. Add the onions and cook for 30 minutes, stirring often, until they are soft and brown. Let cool, and then store in a lidded container in the refrigerator for up to 3 days. Try these Caramelized Onions in the Curried Cauliflower Soup.