– 2 onions

ProduceYear-round. Fresh onions peak in late summer and fall when newly harvested; storage onions maintain quality throughout winter and spring.

Good source of vitamin C and fiber, particularly in raw form; contain quercetin and other polyphenolic antioxidants with potential anti-inflammatory properties.

About

The onion (Allium cepa) is a bulbous vegetable belonging to the allium family, originating in Central Asia and now cultivated worldwide. The bulb consists of concentric layers of fleshy, starch-rich scales covered by a papery outer skin that ranges in color from pale yellow to deep purple or white, depending on variety. Onions possess a pungent, sulfur-containing compound (allyl sulfides) that imparts their characteristic sharp, acrid bite when raw; this flavor becomes sweet and mellow when cooked as the sulfur compounds break down through heat. Common varieties include yellow onions (most versatile, moderately sweet), red onions (milder, purple flesh), and white onions (sharper, used in fresh preparations).

Culinary Uses

Onions are fundamental aromatics in cuisines worldwide, serving as a foundational flavor base in stocks, sauces, soups, stews, and braises. They may be sliced and caramelized for deep umami sweetness, diced fine for mirepoix or soffritto preparations, or roasted whole for mild sweetness. Raw onions feature in salsas, salads, and as a pungent garnish; pickled onions appear in preserves and condiments. They complement nearly all savory dishes and are particularly essential in French, Italian, Spanish, Indian, and Asian cuisines.

Forms & Preparations

Diced — Cut into uniform 1/4-inch cubes for even cooking in soups, stews, and braises.
Sliced — Cut into thin half-moons for caramelizing, adding to salads, or layering in gratins.
Minced — Finely chopped into small pieces for use in sauces, relishes, and to distribute flavor throughout dishes.
Julienned — Cut into thin matchsticks, often used raw in salads or for quick cooking applications.
Whole or halved — Left uncut or cut in half for roasting, braising, or simmering in broths.
Caramelized — Slowly cooked over low heat until deeply browned and sweet, used for flavoring sauces, gratins, or as a condiment.

Substitutes

Unknown — Use in 1:1 ratio by weight; more delicate and slightly sweet, suitable for dressings, sauces, and situations requiring subtle allium flavor.
Unknown — Substitute 1 onion with 4-6 cloves; much more pungent, best used when a stronger garlic presence is desired rather than as a primary aromatic base.
Unknown — Use in 1:1 ratio for white and light green parts only; milder than onions, better for creamy soups and dishes where a delicate allium flavor is preferred.
Unknown — Use 3-4 green onions per onion called for; far more delicate, best added at the end of cooking or used raw for fresh applications.