Onions have been actively cultivated for at least 5000 years. It is recorded that they have been eaten in Egypt since 3500 BC and the Sumerians ate them since 2500 BC. It is possible that they have been a part of the human diet since prehistoric times.
Onions were the symbol of eternity in Egypt. They buried them in the tombs of their Pharaohs. They envisioned the circle of eternal life within the anatomy of the onion. They painted them inside the pyramids and they were used as a funeral offering. They were even used inside mummies. They have long been used for their antiseptic qualities, and the Egyptians believed this magical quality would help the Pharaoh in the afterlife.
The ancient Greeks and Romans have used them as a food staple. They were fried, baked, and boiled. This lowly vegetable was often made into a soup or a sop (a broth meant to be eaten by sopping it up with bread). They have always been easy to grow and have always been considered a cheap food. They were not to be eaten in their raw state, as this was thought to cause headaches.
They have also been used medicinally, too. Greek athletes would eat many pounds of them, rub onions on their skin, and drink the juice before competing. The Romans brought them with them when they conquered England and Germany. Pliny the Elder wrote that cabbages and onions were grown in Pompeii. They were used to heal mouth sores, dog bites, vision issues, lumbago and toothache. They even were supposed to help you fall asleep. The Roman gastronome, Apicius, wrote one of the world’s first cookbooks that referenced them.
During the Middle Ages, there were three primary vegetables in European cuisine: cabbage, beans, and onions. Not only were they eaten by rich and poor alike, but they were used medicinally and used to pay rent or given as wedding gifts. The Pilgrims brought onions to the New World. They then discovered many wild onions already flourished there. The American native population used them raw and cooked. They also used them as a vegetable and as a seasoning. They made them into dyes, toys and as medicine. They were one of the first crops planted in the New World.
Sweet onions were planted in many areas of the United States in the 1800s. Georgia was home to Vidalia onions; Texas grew Texas 1015s; Washington State was the spot for Walla Walla Sweets; California was home to Imperial Sweets and Hawaii became the source of Maui Sweets. Many of these originated in Corsica, Spain and the Canary Islands. The soils in these areas grew onions that were exceptionally sweet.
The French onion soup recipes that we make today can trace their roots back to 18th century France. Soup is a wonderful way to get the most from onions. You can also combine varieties to get a more complex flavor. Mix a sweet variety with a more pungent variety for the best results.
They continue to be used in many dishes today. They have even joined the fast food trade as onion rings. Whether you like them or not, they do add a lot of flavor to many recipes.
When you want to make a French onion soup recipe make sure you have all the ingredients on hand. There is nothing more frustrating than learning you are out of a key ingredient half way through the recipe! Stock some quality cognac or sherry to add to the recipe. It enhances the onions.