Roasted Onions With Garlic

by Diane, M.P.H, M.S.

For thousands of years garlic and onions have had a healing reputation. Twenty-two garlic-based remedies have actually been found in ancient Egyptian papyrus! Both vegetables belong to the Allium family and are rich in sulfur-containing compounds that are responsible for their pungent odors, as well as, many of their health-promoting effects.

Bulb or allium vegetables include elephant garlic, garlic, onions, leeks, chives, shallots, scallions (spring onions), and water chestnuts. These aromatic, low-calorie (40 calories per 100 grams) and low-fat vegetables contain water-soluble nutrients, such as vitamin C and vitamin B-complex, which contribute to healthy vision, central nervous system, and skin. Allium vegetables also support a normal appetite, the formation of red blood cells, and are an important part of a healthy diet which reduces the risk of conditions like heart disease, cataracts, high blood pressure, intestinal disorders, stomach and colon cancer, and type 2 diabetes.

Research has shown that garlic and onions:
  1. Provide vitamins B6, C, chromium, and selenium
  2. Reduce the carcinogenic effects of nitrosamines and N-nitroso compounds created during tobacco combustion and when meat is over-grilled
  3. Reduce the risk of cancer, especially of the kidney, prostate, and stomach
  4. Thin the blood and improve circulation
  5. Help regulate blood sugar levels which, in turn, reduces insulin secretion and insulin-like growth factor (IGF), and thus the growth of cancer cells
  6. Lower blood pressure
  7. Lower cholesterol (Garlic has been shown to lower cholesterol and triglycerides, while it increases high density lipoprotein [HDL] levels.)
  8. Lower the risk of atherosclerosis, heart disease, and stroke
  9. Decrease the tendency for blood to clot after a fatty meal
  10. Facilitate detoxification
  11. Act as powerful antioxidants
  12. Stimulate immune responses
  13. Fight infections due to their anti-bacterial and anti-fungal properties
  14. Reduce inflammation
Garlic and onions contain phyto-chemical compounds allium and allyl disulphide which are converted into allicin by enzymatic reaction when the bulb is disturbed through crushing or cutting. Studies have found that these compounds have anti-mutagenic (protect you from cancers) and anti-diabetic (help to lower blood sugar levels in diabetics) properties.
Allicin, the compound that gives garlic and onions their strong odor, is an antibiotic which may exceed penicillin and tetracycline in potency. It apparently reduces the risk of infectious agents responsible for tuberculosis, botulism, colds, flu, stomach viruses, and yeast infections.
Diallyl sulfide, another compound in garlic and onions, has been found to inactivate potential cancer-causing substances and prevent tumor growth.


Allium vegetables are not cures or treatments for health problems. If you are deficient in a specific vitamin or mineral, talk with your doctor about how to improve your lifestyle, diet, and whether or not you require vitamin/mineral supplementation.

Note that vegetables often lose some nutrients when boiled or canned. Organic vegetables may provide the most nutritional value, since herbicides, pesticides, and other chemicals used during growth of conventional produce can reduce nutrient bioavalability.


Roasted Onions With Garlic
  • 4-6 large Vidalia onions
  • 6 tablespoons extra-virgin olive oil
  • 4 tablespoons garlic, chopped
  • 1 teaspoon salt, or to taste (optional)
  • 1 teaspoon freshly ground black pepper, or to taste
  • 1 cup or more fresh basil or mint
  • 1/2 cup balsamic vinegar


  • Preheat oven to 350 degrees F.
  • Remove onion skins and trim ends. Cut onions in half from stem to root end. In a medium-sized bowl, stir together olive oil, garlic, salt, pepper, and basil, or mint. With your hands, coat onions with the mixture and place them in an onion roaster or baking dish. Bake for 30 minutes. Baste with the dish juices and continue roasting for another 15 minutes, or until the onions are soft when pierced with a knife. Remove from oven, drizzle generously with balsamic vinegar, and arrange on platter.

Servings: 8

Roasted Onions



Kathy Samora September 20, 2012 at 1:10 am

Fantastic blog article.Much thanks again. Really Cool.

Jayda Balzer September 16, 2012 at 11:00 pm

This is one awesome post. Fantastic.

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