one or two onions

ProduceYear-round availability in most markets due to excellent storage properties, with peak harvest in late summer and fall (July-October in Northern Hemisphere); stored onions remain flavorful for months.

Low in calories but rich in vitamin C, fiber, and quercetin, a powerful antioxidant with anti-inflammatory properties. Contains inulin, a prebiotic fiber that supports digestive health.

About

The onion (Allium cepa) is a bulbous vegetable belonging to the Amaryllidaceae family, native to Central Asia and domesticated for over 5,000 years. The bulb consists of concentric layers of fleshy leaf bases wrapped in papery outer skin, with colors ranging from white and yellow to red depending on variety. Onions possess a pungent, sulfurous flavor when raw that transforms into a sweet, caramelized character when cooked. Major cultivars include yellow onions (the most versatile), white onions (milder, better for raw applications), and red onions (sweeter, with a distinctive color).

Culinary Uses

Onions serve as a fundamental aromatic base in countless global cuisines, forming the flavor foundation for stocks, soups, sauces, and sautéed dishes across European, Asian, and Latin American traditions. They are equally at home caramelized as a rich side dish, pickled for preservation and garnish, grilled or roasted whole, or minced raw into salsas and dressings. Yellow onions are preferred for cooking due to their balanced sweetness and sulfur compounds; white onions excel in raw applications and Mexican cuisine; red onions are favored for their visual appeal and slightly sweeter profile in fresh preparations.

Forms & Preparations

Whole — Unpeeled bulb for roasting, grilling, or long-braised dishes; papery skin protects interior from drying.
Diced/Chopped — Cut into 1/4-inch to 1/2-inch pieces; standard preparation for soffritto, soups, and stews.
Sliced — Cut into rings or half-moons; used for caramelizing, grilling, or raw in salads and sandwiches.
Minced — Finely chopped into small pieces; ideal for raw applications like salsas, relishes, and marinades.
Caramelized — Slowly cooked over low heat until deep brown and sweet; used as garnish, side dish, or flavor component in sauces.
Pickled — Preserved in vinegar brine with spices; extends shelf life and adds acidic punch to tacos, salads, and charcuterie.

Substitutes

Unknown — More delicate and complex flavor; use equal weight but reduce quantity slightly as shallots are more intense. Best for refined sauces and vinaigrettes.
Unknown — Milder, more subtle onion flavor; use 1.5 times the weight and use only the white and light green parts. Excellent for soups and creamed dishes.
Unknown — Much more pungent; use 1/4 to 1/2 the weight. Better as a complementary addition than a direct substitute.
Unknown — Milder, grassier flavor; use 2-3 times the weight. Best for raw applications or as finishing garnish rather than cooking base.
Unknown — Very mild onion flavor; use 3-4 times the weight. Primarily for garnish and raw applications, unsuitable as cooking base.