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  • Writer's pictureJonna Meidal

An Ode to Onions

Onions stink. They often get a bad wrap because of this (and because they make your mascara run), but I think onions are beautifully poetic.

Yes, I’m a touch dramatic. But recently when I was making fajitas I had a profound moment while holding a moldy red onion.

I stood there staring at it, contemplating whether to throw it out or run to the store for a new one, when a small voice inside of me (one that's definitely more frugal) said, Peel back the layers, Jonna.

So I did. And voila! There before me was a shiny, new, purpley-white looking onion, ready to eat.

Now, you might be wondering why I didn't think to do that in the first place. But how often do we flippantly discard something simply because it looks bad, or because it seems "easier" to get something new?

I'm not just talking about tangibles either...We get bruised and broken in life; maybe we lose a job, friend, spouse or dream, and we assume we're damaged goods, not worth saving, better to be thrown out. When the truth is, we just need to peel another layer!

Sometimes we forget to do this because, remember, onions stink. It's way easier to chuck it than stick with the mind-numbing task of peeling that stupid flaky "tunic." (You know what I'm talking about... 🙄)

But peeling layers, while hard, is how we get to the good stuff! Instead of begrudging the process, be unrelenting in your pursuit to heal and grow and learn more about how God made you to be. 

Peel as many layers as you need to, friend, and then rejoice when you have to peel some more again.

Because in a world where you can be anything, be an onion. 

(And because I love onions so much, I've included my FAVORITE pickled onion recipe below! Eat them plain or slather them all over greek beef bowls. Enjoy!)



1 red onion, quartered and sliced

4 cups water

2 cups white vinegar

2 TBL salt

1 tsp sweetener (sugar, agave, or honey)


  1. To make the brine, boil the water, vinegar, sugar and salt until the sugar and salt dissolve.

  2. Remove from heat and cool to room temperature.

  3. Put sliced onions in a large mason jar and pour brine over the top.

  4. Seal and store in the fridge. They’ll be ready to eat in a few hours and will keep for 4-6 weeks!


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