onion chopped or sliced 1 each
Onions are a good source of vitamin C, dietary fiber, and antioxidants including quercetin; they are low in calories (approximately 40 per 100g raw) and contain bioactive compounds with potential anti-inflammatory properties.
About
The onion (Allium cepa) is a bulbous vegetable belonging to the amaryllis family, native to Central Asia and cultivated worldwide for millennia. The edible bulb consists of concentric layers of fleshy, modified leaves surrounding a central stem, with papery outer skin ranging from golden-yellow to red or white depending on variety. Onions contain volatile sulfur compounds responsible for their characteristic pungent aroma and tears-inducing properties when cut; these compounds break down during cooking into sweet sugars and complex savory flavors. Major culinary varieties include yellow onions (all-purpose, most common), red onions (milder, used raw), and white onions (sweet, popular in Hispanic cuisines).
Culinary Uses
Onions form a fundamental aromatic base in cuisines worldwide, particularly in French mirepoix and Spanish soffritos. They are used raw in salads, salsas, and garnishes; caramelized for depth and sweetness; and grilled, roasted, or pickled as standalone preparations. Yellow onions are the standard for soups, stews, and sauces, while red and white varieties feature prominently in fresh applications and regional specialties. Their flavor complexity expands dramatically with cooking—raw onions provide sharp bite, quick-sautéed versions offer balanced sweetness and sharpness, and slow-cooked caramelized onions develop intense, jammy umami.