one small onion
Onions are a good source of vitamin C, fiber, and the prebiotic compound inulin; they also contain quercetin and other flavonoid antioxidants, with red onions providing additional anthocyanins.
About
The onion (Allium cepa) is a bulbous biennial plant in the Amaryllidaceae family, native to Central Asia and now cultivated worldwide. The edible bulb consists of concentric layers of fleshy leaves wrapping around a central shoot, covered by papery brown, yellow, red, or white exterior scales depending on cultivar. Common varieties include yellow onions (the most widely used, with a balanced sweet and sharp flavor), red or purple onions (sweeter, with anthocyanin pigments), and white onions (milder, commonly used in Latin American and Asian cuisines). The flavor compounds are sulfur-based volatiles that develop and intensify during cooking, while raw onions possess a sharp, pungent bite that mellows significantly with heat.
Onions range in size from small pearl onions (under 1 inch diameter) to large Spanish onions (4+ inches), with texture ranging from firm and juicy to slightly softer in storage. The characteristic flavor evolves from harsh and eye-irritating when raw to progressively sweeter as sugars caramelize and sulfur compounds break down during extended cooking.
Culinary Uses
Onions are a fundamental aromatic base (allium) in cuisines worldwide, providing depth and complexity to both savory and sweet preparations. They are sautéed or caramelized as a foundation for soups, stews, and sauces; roasted whole or halved as a side dish; used raw in salads, salsas, and pickles; and grilled or braised in various preparations. Common dishes include French onion soup, caramelized onions for bistro fare, Indian curries and dal, Thai curry pastes, Mexican salsas, and American hamburger toppings. Small onions are particularly suited to braising whole, pickling, or serving as garnish, while their compact size makes them ideal for single-portion applications or as an element in composed dishes.