The Power of an Onion’s Outer Layers

When peeling an onion, most people discard the outer layers without a second thought. But research suggests that the first freshly layer just beneath the dry, papery skin is actually one of the most nutrient-dense parts of the entire vegetable.

This often-overlooked layer is rich in quercetin, a powerful flavonoid with antioxidant and anti-inflammatory properties. Quercetin has been studied for its potential to support heart health, lower blood pressure, and strengthen the immune system. In functional medicine, it’s often used to help modulate immune responses, support histamine balance, and reduce inflammation.

The outer layers of onion are also rich in fiber, vitamin C, and sulfur compounds, which support detoxification, immune health, and may even help regulate blood sugar levels.

Peeling away too much can mean losing a significant portion of these health-promoting compounds. Instead, try saving the first layer and using it in stocks, sautés, or soups. It delivers the same flavor, plus a nutritional edge.

Next time you peel an onion, think twice—your body (and your soup) will thank you.