Photo by Scot Nelson on Wikimedia Commons (CC0 1.0)

/ 65 g chopped onion

ProduceYear-round in most temperate regions, with peak harvest in late summer and fall (August–October in Northern Hemisphere). Storage in cool, dry conditions allows availability throughout winter and spring.

Rich in vitamin C, manganese, and B vitamins; contains sulfur compounds and quercetin (a flavonoid antioxidant) with potential anti-inflammatory properties. Low in calories (approximately 40 per 100g raw).

About

The onion (Allium cepa) is a bulbous herbaceous plant in the amaryllis family, native to central Asia and cultivated worldwide for millennia. The edible bulb consists of concentric layers of modified leaves containing sugars, amino acids, and volatile sulfur compounds that develop flavor complexity during cooking. Common varieties include yellow onions (most pungent and versatile), sweet onions (Vidalia, Maui), red/purple onions (milder, with anthocyanin pigments), and white onions (delicate flavor). The characteristic aroma and tear-inducing properties result from syn-propanethial-S-oxide released when cells are damaged during cutting.

Culinary Uses

Onions serve as a foundational aromatic in countless global cuisines, providing savory depth as a base for soups, stews, sauces, and braises. They are caramelized for sweetness, pickled for acidity and crunch, grilled or roasted until tender, used raw in salsas and salads, or creamed in gratins. Yellow onions are preferred for cooking due to their balance of sugar and sulfur compounds; red onions are favored raw for color and mildness; sweet varieties suit minimal cooking. Onions pair with garlic, bell peppers, tomatoes, and virtually all proteins and grains across cuisines from French mirepoix to Indian base aromatics.

Forms & Preparations

Chopped — Cut into 1/4- to 1/2-inch pieces; standard for sautéing, soups, and most cooked applications.
Diced — Cut into small, uniform cubes; used for even cooking and incorporation into dishes like salsas and stuffings.
Sliced — Cut into thin rings or half-moons; used for caramelizing, grilling, or featuring as a textural element in salads.
Minced — Finely chopped into small, irregular pieces; maximizes surface area for quick cooking and flavor dispersion in sauces and seasonings.
Julienned — Cut into thin, matchstick-like strips; used primarily in stir-fries and as a raw garnish.
Powder — Dried and ground; used as a seasoning in spice blends and rubs, concentrating savory flavor.