onion peeled and chopped
Low in calories but rich in vitamin C, quercetin (a potent antioxidant), and prebiotic fiber that supports digestive health. Contain organosulfur compounds responsible for their distinctive flavor and aroma.
About
The onion (Allium cepa) is a bulbous perennial plant in the amaryllis family, native to Central Asia and widely cultivated worldwide. The edible bulb consists of concentric layers of modified leaves surrounding a central stem, with papery outer skin and juicy inner layers ranging in color from white to yellow to red depending on variety. Fresh onions have a pungent, sulfurous aroma and sharp, mildly sweet taste that mellows and caramelizes with cooking. Major cultivars include yellow onions (most common, balanced flavor), white onions (milder, crisper), and red onions (sweeter, less pungent).
Culinary Uses
Onions are among the most fundamental aromatic vegetables in global cuisine, serving as a foundational ingredient in soups, stews, sauces, and sautéed dishes across virtually all savory cooking traditions. Peeled and chopped onions are readily incorporated into mirepoix (with celery and carrot), soffritto (Italian aromatics), and the holy trinity of Creole cooking. They may be used raw in salsas and salads for sharp flavor, or cooked until translucent and soft for sweetness. Chopped onions also feature prominently in ground meat preparations, casseroles, and as a garnish.