“And I especially commend you for eating onions; they contain all health; they induce sleep; they may be called the apples of content, or again, the companion fruits of mankind.”
Hilaire Belloc, “The Onion Eater” in The Hills and the Sea
Eating is often an occasion for reflecting on deeper matters. One of the literally wonder-full aspects of eating is the things that grow from the earth for our sustenance and delight.
Consider the onion. It’s a remarkably handsome vegetable, whether in its purplish-red form or more modest yellow or white. Its flavor is proverbial, lending itself to being a dish all its own, or to its more common role of enhancing countless other foods, from vegetables to meats to salads. Its reputed health benefits are wide, almost unmatched, including blood sugar, the heart, digestion and bones. Replete with antioxidants it is a known cancer-fighter.
Belloc’s essay has always caught my attention, as it tells of his meeting an interesting hiker in his beloved Sussex, a man who draws from his pocket a piece of bread and an onion. The man shares half his onion with Belloc, forming a special bond between them. In response to Belloc’s words above, the man says: “I have always said that when the couple of them left Eden they hid and took away with them an onion. I am moved in my soul to have known a man who reveres and loves them in due measure, for such men are rare.”
Perhaps such men as truly appreciate any food in due measure are rare.
This hiker gentleman would not have found me a partaker in the pleasure of a raw onion on the trail. I must admit: as I think on those two savoring an onion together I wonder whether my tastes are a bit under-developed, or overly-accustomed to what is sweet.
One way I think I’ll develop my onion appreciation is by pickling them in saltwater—it is really quite straight forward, and it produces a delightfully unique and flavorful addition to any meal, and one especially nutritious.
Then I will look to enjoy them together with others—family, friends, or guests. And we will have occasion once again to reflect and be grateful together, for the astounding things that with some cultivation leap forth from the earth, to nourish and cheer our hearts.
Hilaire Belloc (1870-1953), born of a French father and English mother, was a poet, historian, and essayist. This quote is from one of his most delightful collections of essays, The Hills and the Sea.
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Hi John,
Once again, I am nourished by your blog. This week and every week it is a good thing .
Immediately, I imagined whether I would have eaten the raw onion offered. I don’t know the answer, but I assure you I would try it now and think fondly of your blog, this passage and the good Mr. Belloc.
It’s interesting. I really do wonder: would I have eaten half an onion? Perhaps if in conjunction with some hearty bread. Thanks Malia!
I never realized that onions are perfectly good to eat as a main meal. I even held the view that eating them as a main meal would be contrary to health — thanks for correcting my error! Another point: it is remarkable to reflect on the miraculous ways of nature: such riches for our bodies and minds, coming from both above ground (fruits, etc.) and below ground (e.g. onions).
Yes indeed, Brian: above, below, and all around! Thanks.
When men write with love for very common or mundane things, it makes for delightful reading. Perhaps this is because they are the only ones who really see and understand these things. Ubi amor ibi oculus. For more food examples, I would recommend Cato the Elder on cabbages and George Orwell on tea.
Steve, I couldn’t agree more. Thanks for these leads. I have Cato’s work on agriculture; I hope I can find his words on cabbages in there. I also look forward to checking out George Orwell on tea–though for a possibly contrary view on tea one can read William Cobbett on beer in his Cottage Economy, where if I recall he explains his dislike of tea as the common man’s drink!
Could you please be more specific on how to “pickle them in saltwater” – like how much salt and for how long? I would really like to try that.
Thanks for asking. The way we do it is actually as part of Sally Fallon’s Latin American sauerkraut recipe in Nourishing Traditions. This is cabbage, onions, and carrots, pickled simply by salt (I’ll let you check it out on p. 93 of her book.) She also has a recipe for pickling pearl onions on p. 96. Finally, I’m going to experiment with pickling normal onions as though they were red peppers, using the pickled red pepper recipe on p. 99. Good luck.