Onion
Allium cepa
Raw IngredientEssence
The aromatic foundation of global cuisine. No vegetable has shaped more dishes, fed more civilizations, or caused more tears. From French mirepoix to Indian tadka, onion is where cooking begins.
Nutrition Facts per 100g (standard reference)
Source: USDA FoodData Central (approximate per 100g)
History & Origin
Varieties
Yellow Onion
All-purpose workhorse
White Onion
Milder, Mexican cuisine
Red Onion
Best raw, salads, pickled
Sweet Onion (Vidalia)
Low sulfur, no tears
Shallot
Delicate, French sauces
Cooking Methods
Caramelize
Low heat, 45+ minutes for deep sweetness
45-60 minSauté
Medium heat for aromatic base — translucent, not brown
5-10 minPickle
Quick pickle in vinegar for crunch and tang
30 minRaw
Sharp bite for salads, salsas, and garnishes
ImmediateRoast
Whole, high heat until collapsed and sweet
40-50 minWhere It's Used
Used across 23+ cuisines worldwide
Recipes Using Onion
A Kyaw
Myanmar
Abacha
Nigerian
Abobo
Togolese
Acarajé
Brazilian
Accra and Float
Trinidadian
Achar Gosht
Pakistani
Achard de Légumes
Malagasy
Achards de Legumes
Comorian
Achichuk
Uzbek
Ackee and Saltfish
Jamaican
Adana Kebabı
Turkish
Ades
Eritrean
Adjagbede
Beninese
Adémé Dessi
Togolese
Afghan Salata
Afghan
Afra
Gambian
Agatogo
Rwandan
Agatoke
Burundian
Aguachile
Mexican
Agushi Stew
Ghanaian
Agwalii
South Sudanese
Aibika Greens
Papua New Guinean
Ajapsandali
Georgian
Ajdovi Žganci
Slovenian