Onions, my Végétale -Dujour,  fresh green scallions with their white bulbs with the grass green topsscream gusto of vitamin C and A. Duplicity in the pungency and mellow sweetness of the glorious cousins, shallots, red, yellow and white onion varieties have their own benefits of reducing incidence of cancer because they include strong sulfur compound characteristics. These same sulfuric compounds onions possess, are the ones that make us cry.

So, fresh is stimulating, but cooking in a small amount of fat or broth will convert onions sulfurous flavors and aroma compounds into sugars, which is why cooked onions taste sweet. Sugars and amino acids start to caramelize when heated and change pigments and flavors into mellow goodness.