Ingredient:Onion

Mixed onions: red and yellow onions, with and without skin, whole and sliced and in rings.

The onion is one of the most fundamental and universally used ingredients in global cooking. As a member of the allium family, it provides a crucial aromatic base for countless soups, stews, sauces, and stir-fries.

Origin

Onions are believed to have originated in Central Asia, where they have been cultivated for over 5,000 years. Their durability and long shelf life made them a staple food for ancient civilizations, eventually spreading across the globe through trade routes.

Common Varieties

There are several distinct varieties of onions, each suited for different culinary applications:

• Yellow Onion: The standard workhorse, perfect for caramelizing and cooking down into a rich base.
• Sweet Onion: Milder and less pungent, excellent for onion rings or eating raw.
• White Onion: Sharp and crisp, a staple in Mexican cuisine and fresh salsas.
• Red Onion: Vibrant and slightly spicy, commonly used raw in salads, sandwiches, and for pickling.
• Shallot: Small and elongated with a sophisticated, garlicky-onion flavor beloved in French cooking.

Nutritional Information

Values based on a standard 100g (3.5 oz) serving of raw, generic onion.

Nutrient	Amount
Calories	40 kcal
Protein	1.1 g
Total Fat	0.1 g
Saturated Fat	0.0 g
Carbohydrates	9.3 g
Sodium	4 mg

See Also

• Ingredient:Yellow_onion
• Ingredient:Sweet_onion
• Ingredient:White_onion
• Ingredient:Red_onion
• Ingredient:Shallot