Use more garlic, onions, and shallots in your cooking as an easy way to boost their healthfulness, flavor, and mouthfeel. These essentially zero-calorie foods are super high in beneficial plant compounds including a unique group known as kokumi substances. Kokumi agents enhance food’s natural flavors while also imparting a mouth feel similar to fat. Chefs love these culinary gems for this reason.

Try this recipe and see what I mean!

Cooked onions are a comfort food that truly improves your health. They are loaded with the powerful anti-inflammatory compound, quercetin.

Ingredients

• 4 medium to large sweet or yellow onions
• 3 tbsp extra virgin olive oil
• 3 cloves garlic, minced
• 2 anchovies
• salt and pepper to taste

Directions

Preheat oven to 400. Peel the onions, keeping the root end intact. From the cut end, cut the onion into eighths, but do not cut all the way through the root. Stop 2/3’s of the way down the onion. Place the onions on a microwave-safe plate with a splash of water. Microwave for about 5 minutes. Meanwhile, heat the olive in an oven proof dish. Saute the garlic and anchovies until lightly golden, stirring frequently and breaking up the anchovy. Remove the pan from heat and add the onions cut side down. Rub the onions into the garlic-anchovy mixture, and flip them cut side up. Spoon any anchovy garlic mixture on top the onions, pushing it lightly into the layers. Season with salt and pepper and bake until onions are tender and lightly browned on top, about 25 minutes.

Purchase Dr. Ann’s Book Combo and we’ll include a FREE, laminated

Dr. Ann Grocery Guide ($10 value) in your order!