This is day 6 of journaling with Selena. Today’s prompt:

Defend your favorite vegetable.

Now this is not a controversial pick by any means, so I’ll just be extolling the virtues of the humble onion.

What an absolute treat it is to enjoy an onion. There are so many different dishes in which it supports, and the few dishes where it’s the star are truly spectacular. Just today I made a nice soup with a mirepoix base (onion!) and caramelized onion. I seasoned it with garlic salt (onion powder is a sneaky addition) and stewed it with miso paste and mushrooms. What a delight. I could taste the natural sweetness of the onion that had made me cry (tears of joy, no doubt) just hours ago.

Every salad, I insist, can be elevated by the addition of some onion. Whether it be sweet yellow or tangy pickled red, it adds a certain kick that won’t make you cry like a habanero, but jolt awake. It’s almost as if my tongue’s been sleeping all this time, and it’s just been awoken from its nap.

Don’t get me started on French Onion Soup. An absolute knockout dish and it’s so simple to make. Caramelized onions in beef broth, a little bit of bread and cheese and my my my, we’ve got the definition of a 10/10 appetizer. If you’ve seen that pastor talk about frying things in oil (make me like bacon, baby), I’d like to say nah, make me like an onion. Spicy and exciting when raw, tender and sweet when cooked, easy to dice and slice, rich smelling and layered as if it’s hiding something at the center, I could go on and on about the wonders of the humble onion.

You don’t need no sugar when you caramelize onion, cause what? Onions have their own sugar! I want you to look over at somebody and say, make me like an onion baby! Every time the heat is applied, you just produce your own sugar.

It’s such a multidimensional vegetable, far greater than the likes of bacon.

Also, you can eat an onion like an apple (I have and I continue to), but you can’t eat bacon like no apple. Take that, Preacher Bacon.