Photo by Scot Nelson on Wikimedia Commons (CC0 1.0)

/ 1 kg onions

ProduceYear-round. Storage onions are harvested in late summer and autumn, with peak availability and quality from September through March in Northern Hemisphere; sweet varieties and spring onions have more limited seasonal windows in spring and early summer.

Onions are a good source of vitamin C, dietary fiber, and quercetin, a flavonoid antioxidant; they also contain sulfur-bearing compounds with potential anti-inflammatory properties.

About

The onion (Allium cepa) is a bulbous vegetable belonging to the Amaryllidaceae family, native to Central Asia and now cultivated worldwide. The edible bulb consists of concentric layers of fleshy, modified leaf bases surrounding a central stem, encased in dry papery skin that ranges in color from golden-brown to deep purple or white depending on variety. Onions possess a pungent, sulfurous flavor profile when raw that mellows and sweetens considerably with cooking due to the caramelization of sugars and breakdown of volatile sulfur compounds. Common culinary varieties include yellow onions (all-purpose, balanced flavor), red/purple onions (mild, slightly sweet, often eaten raw), and white onions (sharper taste, favored in some cuisines).

Culinary Uses

Onions serve as a foundational aromatic in cuisines worldwide, typically sautéed or caramelized as a base for soups, stocks, stews, and sauces. They function in both supporting and starring roles—as soffritto in Italian cooking, mirepoix in French cuisine, and sofrito in Spanish and Latin American traditions. Raw onions add sharp, pungent notes to salads, salsas, and relishes, while grilled, roasted, or pickled preparations highlight their natural sweetness and textural complexity. Whole onions are often roasted or braised, and onion-based condiments such as onion marmalade appear in contemporary cuisine.

Forms & Preparations

Whole bulb — Unpeeled or peeled, used for roasting, braising, grilling, or as the base for caramelizing and long-cooked preparations.
Diced or chopped — Cut into uniform pieces ranging from fine to coarse, the standard preparation for sautéing as an aromatic base or for raw salads and salsas.
Sliced — Cut into rings or half-moons, commonly used for French onion soup, grilling, caramelizing, or adding texture to composed dishes.
Minced — Finely chopped or pulped, used to distribute onion flavor evenly throughout batters, dressings, and ground meat preparations.
Pickled — Preserved in vinegar brine with spices, used as a condiment, garnish, or accompaniment to grilled and rich dishes.
Powder or dried — Dehydrated and ground into a fine powder, used as a seasoning in spice blends, rubs, and shelf-stable prepared foods.