onion - 1 sliced
Rich in vitamin C, fiber, and polyphenol antioxidants; contains quercetin and other compounds with potential anti-inflammatory properties. Low in calories at approximately 40 kcal per 100 grams.
About
The onion (Allium cepa) is a bulbous herbaceous plant belonging to the amaryllis family (Amaryllidaceae), native to Central Asia. The edible bulb consists of concentric layers of fleshy, overlapping leaf bases that form a papery outer skin in colors ranging from white, yellow, or red depending on variety. Onions possess a pungent, sulfurous flavor when raw that becomes sweet and mellow upon cooking as natural sugars caramelize and volatile compounds break down. Major cultivars include yellow (Spanish, Vidalia), white, and red (Italian) onions, each with distinct sweetness and pungency levels.
Culinary Uses
Onions are one of the most fundamental aromatics in world cuisine, serving as a foundational flavor base in stocks, soups, stews, and sauces across European, Asian, African, and American culinary traditions. They function both as a supporting ingredient when diced and sautéed in mirepoix or soffritto, and as a starring component when caramelized, grilled, or pickled. Raw sliced onions add sharpness to salads, sandwiches, and salsas, while roasted or baked onions become creamy and sweet. Different preparations—from paper-thin rings to chunky dice—yield varied textural and flavor effects.