Most onion cultivars are about 89% water, 4% sugar, 1% protein, 2% fibre and 0.1% fat. They are high in vitamin C, vitamin B6 and folic acid and are a good source of dietary fibre. They are very low in fats and in sodium, and with an energy value of 166kJ (40 kcal) per 100 g (3.5 oz) serving, they can contribute their flavour to savoury dishes without raising the calorific content to any great extent.
Onions contain chemical compounds such as phenolics and flavonoids, that have potential anti-inflammatory, anti-cholesterol, anticancer and antioxidant properties. These include quercetin and its glycosides quercetin 3,4'-diglucoside and quercetin-4'-glucoside. There are considerable differences between different varieties in antioxidant content. Shallots have the highest level, six times the amount found in Vidalia onions, the variety with the smallest amount.
Onion extract has been advocated as a means of promoting the healing of wounds after surgery and reducing scarring. (Source: Wikipedia)
1 unsliced loaf sourdough bread
12-16 ounces Monterey Jack cheese, thinly sliced
1/2 cup butter, melted
1/2 cup finely diced green onion
2 teaspoons poppy seeds
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