½ large onion

ProduceYear-round availability in most regions; peak season for fresh onions is late summer through fall, though long-storage varieties remain available throughout winter and spring.

Rich in vitamin C, dietary fiber, and polyphenolic antioxidants; contains quercetin and other flavonoids with anti-inflammatory properties.

About

The onion (Allium cepa) is a bulbous perennial plant in the Amaryllidaceae family, native to Central Asia and cultivated worldwide for millennia. The edible bulb comprises concentric layers of fleshy, modified leaf bases encased in papery outer skins that range in color from golden, red, or white depending on variety. Onions possess a pungent, sulfur-based flavor profile when raw that mellows considerably when cooked, developing sweetness and deep caramelized notes. Major cultivars include yellow storage onions, red/purple onions, and sweet varieties such as Vidalia, Maui, and Walla Walla.

Culinary Uses

Onions are fundamental aromatic vegetables in nearly all savory cuisines worldwide, used as a building block for countless dishes. Raw onions provide pungency and bite in salsas, salads, and pickles, while sautéed or caramelized onions provide sweetness and depth to soups, stews, braises, and sauces. They are essential in mirepoix (French), soffritto (Italian), and other foundational flavor bases. Grilled or roasted whole onions serve as side dishes, and onion-forward preparations such as French onion soup and Indian biryanis highlight their versatility.

Forms & Preparations

  • Diced — Cut into small cubes for even cooking and incorporation into sauces, soups, and stews.
  • Sliced — Cut into thin rings or half-moons for sautéing, caramelizing, or raw use in salads and sandwiches.
  • Minced — Finely chopped to distribute flavor throughout dishes and dressings.
  • Caramelized — Slow-cooked until deeply browned and sweet, used as a condiment or base for sauces.
  • Roasted/grilled — Whole or halved bulbs cooked until soft and slightly charred, served as a side dish.
  • Pickled — Thinly sliced and preserved in vinegar-based brine for condiments and garnishes.

Substitutes

  • Unknown — Use in a 1:1 ratio; shallots are milder and more delicate, better for refined dishes and raw applications.
  • Unknown — Use ¼ the amount by weight; garlic is more pungent and aromatic, suitable when a sharper flavor is desired.
  • Unknown — Use 1.5:1 ratio; leeks are milder and more delicate, best in soups and braises where texture is less critical.
  • Unknown — Use 2-3 times the quantity; provide onion flavor with lighter body, ideal for raw or lightly cooked applications.

Recipes Using ½ large onion (2)

RCI-RC.002.0003.001

Beer Cheese Risotto

This variation on a classic cheese-flavored risotto is hearty and delicious. The beer adds a Welsh Rarebit overtone. The best beer is malty, not hoppy. A good amber or Belgian ale works well.

RCI-MT.001.0255.001

Steak and Peppers

This is a simple dish to throw together with leftover meat. I use frozen vegetarian steak strips, though sliced seitan, seared flank steak or any other protein would probably work.