Onion: tears and layers

I’m the onion, the root vegetable with a papery skin that brings tears to the human eye. Hey! I don’t do it on purpose. I’m just made that way—layered and strong. LOL. I come in 3 colors—yellow, red, and white.

Do you know the real reason why I make you cry?

When you cut me, you begin to cry because cutting releases an enzyme that converts amino acids into a gas called propanethiol S-oxide that generates tears.

I begin my life underneath the soil. Hence, I’m covered in moist mud and grow in the dark. One fine day, I’m pulled out, cleaned, thrown into sacks and taken to the markets to be sold. You buy me and take me home to use me in your cooking. I can also be consumed when I’m not fully ready. I’m then called scallion or spring onion.

Once I enter your kitchen, I know my days are numbered. I avoid looking at the chopping board. Each time you peel me, tears begin to stream down your cheeks as if I’ve broken your heart. Sometimes, you even leave the kitchen for a break. Sorry, I don’t mean to cause you so much distress. Again, it’s just my DNA.

I’m the most common and widely used ingredient in your dishes. I’m the backbone of your kitchen. You slice me, chop me, puree me, saute me, and roast me. Fry me to a crisp brown and then puree me. There’s hardly a dish in which I don’t feature. You use me in your curries, dals, pulao, chutneys, burgers, soups, and salads raw. Yet you don’t give me due credit when a dish turns out well. You're busy singing the praises of the new spice powder that you tried or the rosy red tomatoes that you used. 

I’m laden with health benefits, like promoting heart health, reducing inflammation, reducing the risk of certain cancers, etc.

Soak my skin in water overnight and feed your plants that water and watch them thrive.

I may ruin your breath and bring tears to your eyes, but I know my worth. Your dishes wouldn’t taste the same without me. 

Which other item in your kitchen deserves its own story?

This post is part of the BlogchatterA2Z2026 challenge.