The Rodney Dangerfield of Vegetables: "I Get No Respect!"
Many decades ago my parents, Shallot and Bulb, took us little sprouts to the Catskills. What a resort! And those Borst Belt comedians were so wise! I was barely big enough to sit in a Gibson, but I remember well, when one told the story of his mother's old world pound cake. "Someone asked my mother for her wonderful pound cake recipe. She said, 'First fry an onion'. 'You put onions in your pound cake?' ' No, that's to make the house smell good!' " Those Old World people knew how to love and appreciate an onion.
But these 'Boomers!": and 'Xer's'! Hump! They want Onion to make their cholesterol healthy, but then whine about 'My hands, my breath smells' 'Onions make me cry' Waa, Waa Waa!
My wife Vadalia is a sweetie, but me? I admit it, I am bitter!
Yours truly,
Scallion Onion
A Documentary On Onion Value and Your Health
Tips for Managing Cholesterol : How Onions Can Reduce Cholesterol
Learn how to manage and lower cholesterol with onions in this free health and fitness video. Expert: Dr. Susan Jewell Bio: Dr. Susan Jewell is a trained doctor and scientist in clinical research medicine, as well as a stem cell scientist in oncology and AIDS/HIV. Filmmaker: Nili Nathan
Runtime: 110
1480 views
2 Comments:
curated content from YouTube
"I found there was only one way to smell sweet, hang out with garlic. But seriously folks..."
Rodney Dangerfield Understood the Life of Onion
Three reasons to love Onion
1. We are good for your cholesterol levels. Always use onion when you eat eggs.2. We taste good. French Onion Soup proves Onion stands alone, but we also spice up just about anything else. There is even an oatmeal recipe with onion.
3. We are easy to grow and store. In fact, some people grow onions as a hobby. And you know you can put them just about anywhere!
The Genology of The Onion Family.
We have no family crest, but if you bother to read this, and you won't because we get no respect, you will learn that the Onion family was once worshiped and for good reason, according to today's scientists.
Onion is a term used for many plants in the genus Allium. They are known by the common name "onion" but, used without qualifiers, it usually refers to Allium cepa.Eric Block, "Garlic and Other Alliums: The Lore and the Science" (Cambridge: Royal Society of Chemistry, 2010) Allium cepa is also known as the "garden onion" or "bulb" onion. It is grown underground by the plant as a vertical shoot that is used for food storage, leading to the possibility of confusion with a tuber, which it is not.
Allium cepa is known only in cultivation, but related wild species occur in Central Asia. The most closely related species include Allium vavilovii Popov & Vved. and Allium asarense R.M. Fritsch & Matin from Iran.Grubben, G.J.H. & Denton, O.A. (2004) Plant Resources of Tropical Africa 2. Vegetables. PROTA Foundation, Wageningen; Backhuys, Leiden; CTA, Wageningen. However Zohary and Hopf warn that "there are doubts whether the vavilovii collections tested represent genuine wild material or only feral derivatives of the crop."Daniel Zohary and Maria Hopf, Domestication of plants in the Old World, third edition (Oxford: University Press, 2000), p. 198
An Early Portrait of Our Family Around the Turn of the Century
Quick, what do you think of Onion??
Vegetables Are People Too!
Oh, wait, we aren't people, but we do have feelings! Did you know that celery has been recorded crying when pulled from the ground, its home?
Do You Think That We Onions Deserve More Respect?
Fetching blurbs now... please stand byOf Course, You Do. You Have Saved Both Lives and Casseroles from Dullness!
blue22d says:
I love onions and since they are alive at some point, I believe it probably has some feeling within itself; what they feeling is I sure don't know. But, you have my respect. Each time I peal one I respect what it can do to my eyes.
Posted July 18, 2009
papawu says:
Onions get no respect??? They will always have a place in my kitchen!
Posted May 14, 2009
lolli says:
well your a plant
Posted March 17, 2009
julcal says:
I hardly ever cook without onions. I even saute onion to throw on leftovers and sandwiches. My tears are tears of love. I love AND respect you!
Posted January 16, 2009
OhMe says:
Oh yes Onions added to any dish or meal makes it so much better. It would be a dull world without the onion.
Posted January 16, 2009
You Make People Cry, You Bully, and Its Time You Do Something About that Smell!
Artists Have Appreciated Us!
Onion Soup: What We All Strive For
As you know, an onion is born to sacrifice. We accept this. While we are taken in our prime, before the time for a natural demise, there is really nothing sadder than an Onion shriveling on the vine. We accept our fate and pray that when we go, we go in glory. French Onion Soup, is the way we really hope to go. Here is a great recipe, so go out and buy my brethren and Make Soup!Oh, and French Onion soup is baked. If I have taught you nothing else from this lens, please know that French Onion Soup must be baked before serving. Please don't insult those who have sacrificed for you and try to serve it without the broiler!
Cookography: The Best French Onion Soup Ever...
The Best French Onion Soup
From: Cook's Illustrated
Serves 6
Notes:
For the best flavor, make the soup a day or 2 in advance. Alternatively, the onions can be prepared through step 1, cooled in the pot, and refrigerated for up to 3 days before proceeding with the recipe.
Ingredients:
Soup
* 3 tablespoons unsalted butter , cut into 3 pieces
* 6 large yellow onions (about 4 pounds), halved and cut pole to pole into 1/4-inch-thick slices (Make sure you get Yellow)
* Table salt
* 2 cups water, plus extra for deglazing
* 1/2 cup dry sherry
* 4 cups low-sodium chicken broth (They recommend Swanson Certified Organic Free Range Chicken Broth )
* 2 cups beef broth (They recommend Pacific Beef Broth)
* 6 sprigs fresh thyme , tied with kitchen twine
* 1 bay leaf
* Ground black pepper
Cheese Croutons
* 1 small baguette , cut into 1/2-inch slices
* 8 ounces shredded Gruyère cheese (about 2 1/2 cups)
Directions:
For the soup:
1. Adjust the oven rack to the lower-middle position and heat the oven to 400 degrees.
2. Generously spray the inside of a heavy-bottomed large (at least 7-quart) Dutch oven with a nonstick cooking spray. Place the butter in the pot and add the onions and 1 teaspoon salt. Cook, covered, for 1 hour (the onions will be moist and slightly reduced in volume). Remove the pot from the oven and stir the onions, scraping the bottom and sides of the pot. Return the pot to the oven with the lid slightly ajar and continue to cook until the onions are very soft and golden brown, 1 1/2 to 1 3/4 hours longer, stirring the onions and scraping bottom and sides of pot after 1 hour.
3. Carefully remove pot from oven and place over medium-high heat. Using oven mitts to handle pot, cook onions, stirring frequently and scraping bottom and sides of pot, until the liquid evaporates and the onions brown, 15 to 20 minutes, reducing the heat to medium if the onions are browning too quickly. Continue to cook, stirring frequently, until the pot bottom is coated with a dark crust, roughly 6 to 8 minutes, adjusting the heat as necessary. (Scrape any fond that collects on spoon back into onions.)
4. Stir in 1/4 cup water, scraping the pot bottom to loosen crust, and cook until water evaporates and pot bottom has formed another dark crust, 6 to 8 minutes. Repeat process of deglazing 2 or 3 more times, until onions are very dark brown. Stir in the sherry and cook, stirring frequently, until the sherry evaporates, about 5 minutes.
5. Stir in the broths, 2 cups of water, thyme, bay leaf, and 1/2 teaspoon salt, scraping up any final bits of browned crust on bottom and sides of pot.
6. Increase heat to high and bring to simmer. Reduce the heat to low, cover, and simmer for 30 minutes. Remove and discard herbs, then season with salt and pepper.
For the croutons:
1. While the soup simmers, arrange the baguette slices in single layer on baking sheet and bake in a 400-degree oven until the bread is dry, crisp, and golden at edges, about 10 minutes. Set aside.
To serve:
1. Adjust oven rack 6 inches from broiler element and heat broiler. Set individual broiler-safe crocks on baking sheet and fill each with about 1 3/4 cups soup. Top each bowl with 1 or 2 baguette slices (do not overlap slices) and sprinkle evenly with Gruyère. Broil until cheese is melted and bubbly around edges, 3 to 5 minutes. Let cool 5 minutes before serving.
Onion and Symbolism
Sacred and Symbolic Onion
"The onion became more than just food after arriving in Egypt. The ancient Egyptians worshiped the onion, believing that its spherical shape and concentric rings symbolized eternity. Of all the vegetables that had their images created from precious metals by Egyptian artists, only the onion was made out of gold.(1) What a prestigious honor for a vegetable with such a humble beginning!"
See? Those Ancient Egyptians knew our family and what we are worth! But not today. No they use us and then abuse us.
Take that guy Freud. He made this theory of the human personality. He actually used my family name in part of it. He compares the human psyche to the onion. He says that analysis is like pealing an onion! But does he then stop to marvel at the Onion? No!
Going to the Grocery Today?
Be sure to stop by the produce and visit my family. Look at their beauty and think of what they do for your health and your taste buds! Don't forget to thank them. Oh, and take some home!
Do You Have Good Cholesterol? Thank An Onion Family Member
My Great Aunt Pearl, a Model, Loved To Deck Out in Formal Wear. Wasn't She Beautiful?!?
Rodney Dangerfield Knew the Soul of the Onion
My Family Makes the Ulitmate Sacrifice.
For millenia, my vegetables have been making this sacrifice proudly and without complaint, while humans, the benefactors have whined and complained about tears and smells.
These videos tell a small part of the selflessness of family Onion.
How To Make a Spanish Omelet : Cooking Onions & Peppers for A Spanish Omelet
Runtime: 68
7771 views
16 Comments:
How to Make Neopolitan Vegetarian Lasagna : Cooking Onions for Neopolitan Vegetarian Lasagna
Runtime: 89
149 views
0 Comments:
I Can't Make Up My Mind
When I first heard about the publication, The Onion I was pleased. Finally, the recognition we deserve. But now I am not sure.....
Onions Don't Have Fingers: I Dedicate This To Margo Arrowsmith
Truth be told, since we don't have fingers and can't type, I couldn't have done this without the help of Margo Arrowsmith. I found her through an ad in Cragslist and she has been just great! Give her a hand!Now, I couldn't pay her much for this, so I said we would feature some of her other food lenses here. Be sure and read them also, as well as her other stuff. I found much of it fascinating. Her lenses also show her respect for Onion. She even found a way to put Onion in oatmeal! Talk about a healthy breakfast!!!
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"A" is for "Arrowsmith"
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I began this journey as a lens master on June 21, 2008. I started with the story of how my parents began their first small business. That first lens reached a top rank of 188 overall and 14 in business, and then started back down, getting as low as...
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You Spell Potato, I Spell Potatoe: Let's Call the Whole Thing Off!
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Well, heck and dog gone it! I wanted to create a lens that would glorify the potato peel. I just love them. I include them in everything. I always look for French Fries with peels on them. For one thing, you know you are eating a real potato. For a...
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7 Cancer Fighting Warriors
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A cancer free life could be as close as your local grocery store. I have made a list here of the 7 best foods for prevention of cancer. Studies have been done to show that time after time these foods are our best friends. They are also delicious, ea...
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Greek Salad: Is It a Gift from Hestia, Greek Goddess of the Hearth?
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Oatmeal: Ultimate Comfort Food
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I love just a plain bowl of oatmeal. I insist on the Old Fashioned kind that has to be cooked on the stove. When you eat the Old Fashioned must cook kind, you can see each piece separately in the bowl and if you eat slowly enough, you can feel that i...
Artists Know Onion Has Soul
Shout Out For Onion!
Share your stories, sightings, thoughts, rants, raves... And give Margo some stars for the great job she did for us! God knows we couldn't pay her much.
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Reply
- poutine poutine Sep 11, 2009 @ 9:26 am
- Great lens on this wonderful vegetable which I love
with all my tears.
Poutine
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Reply
- Auntiekatkat Auntiekatkat May 18, 2009 @ 1:19 pm
- Welcome to the very best of squidoo food lens group. a> We look forward to more of your lens in our group. As a chef onions are the most used item in more kitchen
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Reply
- papawu papawu May 14, 2009 @ 6:15 pm
- Definitely one of my absolute favorite veggies. Thanks for sticking up for the guys!
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- TopStyleTravel TopStyleTravel Apr 3, 2009 @ 11:00 am
- Great lens written very cleverly! 5 stars! I love many types of onions prepared many ways.
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- Margo_Arrowsmith Margo_Arrowsmith Jan 18, 2009 @ 2:47 pm | in reply to Ener-G
- I thank you for my entire family. In fact, I might even volunteer for that one, sounds like a fitting end to a good life.
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Reply
- Ener-G Ener-G Jan 18, 2009 @ 2:31 pm
- LOL! Fabulous lens. I see a long line of vegetables waiting in line at your front door!
Here's my favorite onion recipe. These pickled onions are used in real Mexican-style tacos (grilled steak in a corn tortilla). Can be used as a garnish on hot dogs, fajitas, or a salad!
Thinly slice a red onion. Cover with lemon or lime (better) juice. Fresh is better than bottled. Let sit for 4-6 hours or until the onions have lost their opacity. Drain off excess juice and add just a pinch of oregano. Yum!
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- julcal julcal Jan 16, 2009 @ 7:55 pm
- This is a great lens, Margo, beautiful art, great information. Another *****. I expect nothing less from you, dearie :)
~ Julie
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- OhMe OhMe Jan 16, 2009 @ 3:33 pm
- Wow. This is a lot of onion information and a great read. Very clever.
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- Joan4 Joan4 Jan 16, 2009 @ 3:00 pm
- I do love onion - especially in eggs and casseroles and soups! yummy!
Support Onion!
Onions Cry Too! Wall Clock
Price: 14.99 
Onions Cry Too! Tote Bag
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Onions Cry Too! Tote Bag
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Fetching RSS feed... please stand byAbout Margo Arrowsmith
Lensmaster Margo_Arrowsmith has been a member since June 21 2008, has rated 2,026 lenses, favorited 120, and has created 129 lenses from scratch. Margo Arrowsmith donates their royalties to Squidoo Charity Fund. This member's top-ranked page is "My Dad: The Gold Standard". See all my lenses
My Bio
For Arrowsmith Printing 9/22/08
I was born into a small business, I believe that small business and entrepreneurs are the backbone of America and what has made us great. They are what made us great and will save us in these unsure times. I have never wanted to have a great job. Well, better a great one, than a boring dead end one, and I have had both. But I have never really wanted a job at all.
Don't get me wrong, I am a hard worker. I have worked a full-time job, a part time job and a private practice all at the same time for a lot of years in my past. It isn't the work, its the working for someone else. Never wanted to do that, and I don't understand those who want to do that.
When I was six months old my parents bought their first small town weekly newspaper in Iowa. This was back in the day, back when small town newspapers were not just advertising sheets. Perhaps there are still some of them that are real, I hope so.
So I came by this perverse nature naturally. My path to self employment has been different than theirs, but it has always been my path, my direction.
Growing up in Iowa, in the fifties, I also grew up politically conservative. By the time I was 30 I was radically left. Today? I am proudly liberal and what that means will be clearer as we progress.
However, I have had conflicts about 'taking advantage of people'. I now know that employing people is not automatically taking advantage of them, but it took a while for me to learn that nothing is intrinsically good or bad. Well, almost nothing.
I have educated myself in business, I have a small business and I have used EFT and other energy clearing methods to help me clarify the old conflicts and move forward.
My mission here is to provide a forum for people who want to work independently through one person businesses or through employing others and for whom the betterment of human kind is an important value. My lenses are about offering good products, teaching people about betting their lives, and using the money they make for their pleasure and the benefit of others.
That is how I see business and if you have a similar vision I invite you to my blog www.creatingbusinessenergy.com
Margo Arrowsmith
Raleigh, North Carolina
Mother and Grandmother
Clinincal Social Worker, Coach and Internet Marketer
Interfaith Contemplative Minister
Student of life, business, the human spirit that motivates us to be our best in all circumstances.
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