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onion cut into wedges

ProduceYear-round. Onions are harvested at maturity and cure well for extended storage (4–6 months under proper conditions), ensuring consistent availability throughout the year. Peak supplies typically occur in late summer through early spring.

Onions are a good source of vitamin C, B vitamins, and dietary fiber, particularly in the resistant starch form when cooked. They contain quercetin, a polyphenolic antioxidant associated with anti-inflammatory properties.

About

The onion (Allium cepa) is a bulbous herbaceous plant in the Amaryllidaceae family, native to Central Asia and cultivated worldwide for millennia. The edible bulb consists of concentrically layered fleshy scales (modified leaf bases) surrounding a central shoot. When cut into wedges—geometric sections radiating from the core—the onion's structure is revealed, with each layer separated by thin papery membranes. Onion flavor varies with variety and cooking method; raw onions range from sweet to pungent (due to volatile sulfur compounds), while cooking converts their sugars and mellows their bite. Major cultivars include yellow (pungent, storage-friendly), white (mild, slightly sweet), and red/purple (sweet, with anthocyanin pigments).

Culinary Uses

Onion wedges are a versatile cut suited to roasting, grilling, and caramelizing, where their geometric form allows even cooking and caramelization of the outer layers. The cut exposes more surface area than whole onions, accelerating browning and sweetness development. Wedges are employed in Mediterranean roasted vegetable preparations, grilled vegetable platters, French onion soup, and stir-fries. This cut also facilitates even distribution in composed dishes and caters to visual presentation. Wedges are often tossed with oil, salt, and herbs before roasting at high heat until the outer layers soften and char slightly.

Forms & Preparations

Wedges — Geometric sections cut from the root to tip, with layers intact; ideal for roasting, grilling, and caramelizing.
Sliced (rings) — Thin, concentric rings produced by cross-section cutting; used raw in salads or cooked in soups and stews.
Diced — Small cubes, typically ¼–½ inch; versatile for soups, stews, sauces, and as an aromatic base.
Minced or finely chopped — Very fine pieces used to create aromatic foundations for stocks, sauces, and cooked dishes where onion should dissolve or blend seamlessly.
Whole (peeled) — Intact bulbs used in braised dishes, boiled with meats, or as a garnish; cook time is extended due to size.
Powder — Dehydrated and ground onion used as a seasoning blend component, rub ingredient, or soup base thickener.