lb. cooked flaked * 1 large onion

An onion is a bulbous vegetable of the genus Allium, closely related to garlic, leeks, and shallots. The plant is believed to have originated in Central Asia and has been cultivated for thousands of years across multiple continents. The culinary onion typically consists of concentric layers of fleshy leaf bases surrounding a central stem, with papery outer skin ranging in color from yellow to red or white depending on variety. When raw, onions possess a pungent, sharp flavor and aroma due to volatile sulfur compounds; cooking mellows these compounds, developing sweetness and depth. Common culinary varieties include yellow onions (versatile, slightly sweet), red onions (mild, sweeter, used raw), and white onions (sharp, commonly used in Latin American cuisines).

Onions serve as a foundational aromatic in cuisines worldwide, typically cooked as a base for soups, stews, sauces, and curries before other ingredients are added. They are caramelized for depth of flavor, grilled or roasted as a vegetable side dish, or sliced thinly and served raw in salads and salsas. Red and white varieties are frequently pickled, while all types can be stuffed, braised, or incorporated into grain dishes. The ingredient bridges sweet and savory applications, appearing in French mirepoix, Spanish sofrito, Indian masalas, and countless other culinary traditions.