mashed onion
Cooked onions are a source of prebiotic fiber, quercetin (a polyphenolic antioxidant), and various minerals including manganese and potassium. Cooking significantly reduces the compounds responsible for eye irritation and harsh flavor while concentrating sweetness.
About
Mashed onion is a prepared form of onion (Allium cepa), a bulbous plant in the amaryllis family, that has been cooked and reduced to a smooth or chunky paste through mashing or blending. Onions originate from Central Asia and are characterized by their layered structure, translucent papery exterior, and pungent flavor that mellows significantly when cooked. Mashed onion retains the onion's natural sweetness and umami compounds while creating a cohesive, spreadable or moldable texture suitable for incorporation into diverse dishes, sauces, and preparations.
Culinary Uses
Mashed onion functions as both a flavoring base and a textural component across numerous culinary traditions. It is commonly used in French mirepoix-based preparations, as a binding agent in forcemeats and terrines, and as a foundation for soups and stews where it dissolves into the liquid to build layered flavor. In South Asian cuisine, mashed onion appears in the wet spice pastes (masalas) used in curries and biryanis. It also serves as a component in burger patties, meatloaf, sauces, and condiments, where it adds moisture, binding structure, and subtle sweetness while reducing the harshness of raw onion.
Preparation typically involves dicing raw onions and cooking them slowly over medium to low heat until fully softened and translucent, then mashing by hand, passing through a food mill, or pulsing in a food processor. The degree of mashing affects both texture and how the onion integrates into dishes—finely mashed onion disappears seamlessly into sauces, while coarser preparations add discrete texture.