Vegetable

Onion

Onion (Allium cepa) is the foundational bulb allium of world cookery—yellow/brown storage onions for savoury depth, red for colour and raw bite, white for sharp Mexican and southwestern heat, and sweet types (Vidalia, Walla Walla, Maui) for milder raw and grilled use. Cutting ruptures cells and releases tear-inducing sulphur compounds; cooking converts sharpness into deep sweetness through caramelisation of sugars and browning of proteins. Almost every cuisine starts sauces, stews, stir-fries, and stocks with onion. Raw slices dress burgers and salads; long-cooked onions become soup, jam, and confit. Dry outer skins protect storage bulbs for months in cool, airy conditions; green tops and spring onions are separate market forms from immature plants. Avoid soft, sprouting, or mouldy bulbs—use firm, heavy onions with dry necks.