piece onion
Good source of vitamin C and manganese; contains quercetin and other antioxidant compounds with potential anti-inflammatory properties. Low in calories (approximately 40 per 100g raw) with notable prebiotic fiber content in raw form.
About
Onion (Allium cepa) is a bulbous vegetable belonging to the allium family, native to central Asia and now cultivated worldwide. The edible bulb consists of concentric, papery-skinned layers of fleshy scales that range in color from pale yellow, white, to deep purple depending on variety. Raw onions possess a sharp, pungent bite due to sulfur-containing compounds that become sweet and mellow when cooked through caramelization and breakdown of these volatile compounds. Common varieties include yellow onions (the most versatile), white onions (milder and crisper), red onions (sweeter with mild bite), and sweet onions like Vidalia and Walla Walla (lower sulfur content, eaten raw).
Culinary Uses
Onions are fundamental aromatics in cuisines worldwide, forming the flavor base for countless dishes through sautéing, caramelizing, roasting, or raw use. They appear in mirepoix and soffritto bases for soups and stews, as caramelized components in French onion soup and gratins, raw in salsas and salads, pickled as condiments, and grilled or roasted as side dishes. The cooking method and variety determine their final character: yellow onions develop deep sweetness when caramelized, white onions hold their shape when raw, and red onions maintain color when briefly cooked. Preparation ranges from thin slicing for quick cooking to chunked pieces for long braises.