lb. onions
Onions are a good source of vitamin C, manganese, and prebiotic fiber (inulin), with notable antioxidant compounds including quercetin that increase when cooked. A medium onion contains approximately 44 calories and minimal fat.
About
The onion (Allium cepa) is a bulbous perennial plant of the Amaryllidaceae family, native to Central Asia and cultivated worldwide for millennia. The edible portion is the bulb, composed of concentric layers of fleshy leaf bases wrapped in papery outer skin. Onions range in color from golden-yellow to red to white, with flavor profiles varying from sweet and mild to pungent and sharp, depending on variety and growing conditions. Major cultivars include Spanish onions, Vidalia onions, red onions, and pearl onions, each with distinct sweetness levels and sulfur compounds that develop during growth and storage.
The flavor complexity of onions derives from sulfur-containing compounds—primarily pyruvic acid and thiosulfates—which intensify when raw and mellow or caramelize when cooked. Yellow onions tend toward pungency, while red varieties offer milder, slightly sweet notes. White onions fall between these extremes and are preferred in certain cuisines for their delicate flavor.
Culinary Uses
Onions serve as a foundational aromatic in countless cuisines worldwide, functioning as a base for sauces, stocks, and sautéed vegetable medleys. They are essential to mirepoix in French cooking, soffritto in Italian cuisine, and sofrito in Spanish and Latin American traditions. Onions are caramelized for depth in French onion soup, grilled or roasted whole or halved as a side dish, pickled for condiments, and used raw in salads, salsas, and relishes. Their sweetness intensifies through slow cooking; conversely, raw onions retain bite and pungency, making them suitable for fresh preparations. Grilling or roasting tempers harshness, while quick sautéing preserves some sharpness balanced with caramelized notes.