Onion

An onion is a layered bulb with papery skin and crisp, juicy flesh. It delivers pungency that mellows to sweetness as it cooks; slices soften and turn translucent, eventually caramelizing to deep brown. Use it raw in salads and salsas, sweat for soups and sauces, or roast and grill wedges; sold as yellow, white, red, and sweet types.\n\nDomesticated Allium cepa likely originated in Central or Southwest Asia and spread through the Middle East into Europe and beyond. It anchors cuisines worldwide, from French mirepoix and Spanish sofrito to South Asian masalas. Growers harvest mature bulbs after tops fall; cured onions store well and ship widely.