onion

Forms & Preparations

• Raw/sliced — Thin-sliced or diced for use in salads, salsas, and raw preparations; sharper flavor and crisp texture.
• Whole/unpeeled — Roasted whole in skin until caramelized, then flesh squeezed from papery exterior for a sweet, mild base or accompaniment.
• Raw sliced or diced — Thinly sliced or chopped for use in fresh applications including salads, salsas, and garnishes, providing sharp pungent flavor
• Raw, sliced or diced — Thin slices or uniform dice for salads, salsas, ceviche, and raw garnishes; delivers sharp, pungent flavor.
• Whole bulb (raw or cooked) — Used intact for roasting, braising, or grilling; also halved or quartered for stocks and long-simmered dishes.
• Whole bulb — Unpeeled onion used for caramelizing, roasting, or charring; develops sweetness through application of dry or moist heat.
• Whole/Raw — Fresh bulbs used sliced or chopped raw in salads, salsas, and garnishes for sharp, crisp bite.
• Diced or chopped — Irregular or uniform pieces ranging from rough chop to fine mince; standard form for sautéing, sweating, and building flavor bases.
• Caramelized — Slowly cooked over extended time until deeply browned and sweet, used as a condiment or component in soups and composed dishes
• Diced — Cut into roughly 1/4-inch cubes, the standard form for mirepoix, soffritto, and building flavor bases in soups and stews.
• Diced/Minced — Small uniform cuts for quick cooking as an aromatic base in sauces, soups, and stir-fries.
• Julienned — Thin matchsticks for raw salads, Asian stir-fries, and as an elegant garnish.
• Sautéed/softened — Quickly cooked in fat until translucent; standard aromatics base for soups, stews, and sauces.
• Sliced/Rings — Thin or thick cuts for caramelizing, grilling, frying, or layering in gratins and sandwiches.
• Roasted or grilled — Halved or quartered bulbs roasted whole or cut, developing mild sweetness and tender texture
• Sliced — Cut crosswise into rings or half-moons, used for caramelizing, raw salads, or quick-cooking in stir-fries.
• Julienned/matchstick — Cut into thin, uniform sticks for faster cooking, fine texture in stir-fries, or delicate raw applications.
• Wedges/Quarters — Cut into large chunks for roasting whole, grilling, or slow-braising where texture and shape should be maintained.
• Julienned or matchstick — Thin, uniform strips; for quick sautéing, stir-fries, or raw garnish where texture and visual appeal matter.
• Roasted — Whole or halved bulbs roasted at high heat until tender and caramelized; served as a side dish or incorporated into composed dishes.
• Whole or halved — Left intact or split lengthwise; used for roasting, stuffing, or as part of a braising aromatics bundle.
• Minced or finely chopped — Reduced to small pieces for salsas, relishes, and raw applications where subtle texture and quick incorporation are desired.
• Whole/Quartered — Left intact or cut into large pieces for roasting, grilling, or adding to stocks without breaking down.
• Pickled — Preserved in vinegar-based brine with spices, ranging from quick-pickled (hours) to fermented preparations
• Roasted/Grilled Whole — Unpeeled bulbs or halves cooked until tender and golden, served as a side dish or component.
• Minced — Finely chopped, used for salsas, dressings, and dishes requiring even, quick incorporation of onion flavor.
• Dehydrated or powdered — Dried and ground into fine powder, used as a seasoning and flavoring agent in spice blends and dry rubs
• Caramelized paste or confit — Reduced to a concentrated, spreadable consistency; used in sauces, sandwiches, or as a base for soups.
• Powder — Dried and ground onion, used as a seasoning in spice blends, dry rubs, and soups where fresh onion is impractical; 1 tablespoon powder ≈ 1 medium fresh onion.
• Powdered — Dried and ground into fine powder for spice blends and dry rubs
• Powder/Dehydrated — Dried and ground onion used as a seasoning in spice blends, rubs, and instant soups.
• Roasted/Grilled — Whole bulbs roasted until soft and sweet or halved and grilled with char; served as a side dish or incorporated into purées and dips.
• Powder or dried flakes — Dehydrated and ground for seasoning blends, dry rubs, and convenience in applications where fresh onion is impractical.
• Fried or crisped — Thinly sliced and deep-fried until golden and brittle, used as a garnish or textural element in various cuisines
• Powder/dehydrated — Dried and ground into fine particles; used as seasoning in dry rubs, spice blends, and instant flavoring.