Most commonly consumed in color varieties of white and red, onions are one of the most popular vegetables in contemporary global cuisine. The onion plant usually grows with the presence of leafless flower stalks. Due to their hardiness, onions can truly live in a bizarre spectrum of climate and growing conditions. More for their taste than their nutrition, onions add a tangy and savory touch to any dish they touch. The distinction of the onion’s taste originates with the volatile acids it stores within, which explains the burning sensation in the eyes that follows any peeling or chopping of the vegetable. Onions have many health benefits, and luckily only 5% to 30% of its antioxidants fade from cooking. Among other benefits are an increase in bone density, a greater control over blood sugar, improved digestive health, more resilient heart health, and a greater presence of cancer-fighting compounds.