half an onion
Onions are low in calories and provide dietary fiber, vitamin C, and quercetin, a flavonoid with antioxidant properties. They contribute negligible fat and protein.
About
The onion (Allium cepa) is a bulbous herbaceous plant in the amaryllis family, native to northwestern South Asia but cultivated worldwide. It consists of concentric layers of modified leaf bases that store carbohydrates, enclosed in papery, often golden or reddish-brown skin. The bulb ranges in size from small pearl onions to large Spanish varieties, with flavor profiles varying from sweet and mild (Vidalia, Walla Walla) to pungent and sharp (yellow storage onions). Raw onions contain sulfur compounds responsible for their characteristic bite and aroma, which mellow considerably with cooking through the breakdown of these volatile compounds.
Culinary Uses
Onions are foundational aromatics in virtually all global cuisines, used as a flavor base in soups, stews, stocks, and braises, or caramelized as a side dish or topping. They may be minced raw into salsas and salads, sliced and fried until crispy, or roasted whole. Half an onion serves as a convenient portion for small-batch cooking, such as preparing a single pan sauce, a small pot of soup, or a quick stir-fry. Pairing with garlic, herbs, and fats amplifies their umami contribution; cooking mellows their sharpness into natural sweetness.