lbs. onions

The onion (Allium cepa) is a bulbous vegetable belonging to the Amaryllidaceae family, native to Central Asia and cultivated worldwide for millennia. The edible portion is the underground bulb, composed of concentric layers of fleshy, nutrient-storing leaves surrounding a central axis. Onions range in color from white to yellow to deep purple, with flavor varying from mild and sweet to pungent and sharp depending on variety and growing conditions. Major cultivars include the Bermuda onion (mild, sweet), Spanish onion (large, mild), and torpedo onion (elongated, pungent). The characteristic pungent odor and tear-inducing quality arise from sulfur-containing compounds released when cells are damaged.

Onions serve as a foundational aromatic in kitchens worldwide, forming the flavor base for countless dishes across cuisines. Raw onions add sharp bite and crunch to salads, salsas, and grain bowls; sliced or diced onions are sautéed as the initial flavor layer in stocks, soups, stews, and sauces; caramelized onions provide deep sweetness and umami to gratins, burgers, and French onion soup; and grilled or roasted whole onions become tender and sweet. Pickling preserves onions as condiments, while onion powder and dried minced onion extend shelf life. Distinct applications appear across cuisines: Spanish sofrito, Italian soffritto, French mirepoix, and Indian tadka all rely on caramelized or tempered onions.