onions

Forms & Preparations

• Whole/bulb — Unprepared onion used for roasting, grilling, or as base for stocks; outer papery skin is removed before cooking.
• Raw, sliced or diced — Fresh, crisp texture with sharp pungent flavor; used in salads, salsas, and as garnishes
• Whole/Unpeeled — Whole bulbs with papery skin intact; stored cool and dry for months; roasted whole for sweet, nutty results.
• Whole bulb — Unpeeled or peeled whole onion, roasted, grilled, or braised; used in stocks and braises.
• Sliced — Cut into rings or half-moons; used raw in salads, sandwiches, or cooked for caramelization and sautéing.
• Diced/chopped — Cut into small uniform pieces, the standard preparation for sauces, soups, and flavor bases; size varies from fine mince to 1/4-inch cubes.
• Diced or chopped — Cut into uniform pieces ranging from fine to coarse, the standard preparation for sautéing as an aromatic base or for raw salads and salsas.
• Roasted or grilled — Charred exterior with soft interior; developed sweetness with savory depth, served as a side or component
• Diced or minced — Fine or coarse cuts used as aromatic base for stocks, sauces, and sautéed dishes; allows for rapid cooking and even distribution.
• Diced — Cut into small cubes; standard preparation for aromatic bases, salsas, and thoroughly cooked dishes.
• Minced — Finely chopped or processed; used raw in condiments, dressings, or for faster cooking and flavor distribution.
• Whole/Pearl onions — Small pickling varieties left intact, braised or roasted as a vegetable side dish
• Whole/Peeled — Left intact for roasting, boiling, or braising; retains moisture and sweetness
• Julienned — Cut into thin matchsticks, often used raw in salads or for quick cooking applications.
• Powder or flakes — Dehydrated and ground or minced; concentrated flavor for seasoning blends, rubs, and spice mixes
• Powder — Dried and ground into powder; used as a seasoning, spice blend component, or convenient dry alternative.
• Caramelized — Slowly cooked with fat over low heat for 45+ minutes until deeply golden and sweet; concentrated paste used as garnish or base.
• Whole (roasted or braised) — Halved or left intact, roasted or braised until tender; served as a side dish or incorporated into composed plates.
• Whole or halved — Left uncut or cut in half for roasting, braising, or simmering in broths.
• Powdered/dehydrated — Dried and ground into fine powder, used as a seasoning component in spice blends, dry rubs, and soups; concentrated flavor.
• Powdered or dried — Dehydrated and ground into spice, used in dry rubs, spice blends, and seasoning mixes where fresh onion is impractical.
• Roasted — Halved or whole onions baked until soft and golden, served as a side dish or component
• Powder or Dehydrated — Dried and ground into seasoning powder; used in spice blends, dry rubs, and instant flavor for dishes where fresh onion texture is not desired.
• Powder or dried — Dehydrated and ground into a fine powder, used as a seasoning in spice blends, rubs, and shelf-stable prepared foods.
• Pickled — Preserved in vinegar brine, often with spices; used as condiment, garnish, or palate cleanser.