imtoken钱包官网下载2.|onions

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2024-03-08 21:52:20

ONION中文(简体)翻译：剑桥词典

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onion 在英语-中文（简体）词典中的翻译

onionnoun [ C or U ] uk

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/ˈʌn.jən/ us

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/ˈʌn.jən/

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A2 a vegetable with a strong smell and flavour, made up of several layers surrounding each other tightly in a round shape, usually brown or red on the outside and white inside

洋葱（头）

I always cry when I'm chopping onions.

我切洋葱的时候总是被呛得流眼泪。

Fry the onion and garlic for about two minutes.

把洋葱和大蒜炒大约两分钟。

更多范例减少例句Lightly brown the onion before adding the tomatoes.Fry the onions till they start to colour.You should have seen the onions he grew for the competition - they were monsters!The onions had been pickled in brine.Roughly chop the tomatoes and add to the onions.

(onion在剑桥英语-中文（简体）词典的翻译 © Cambridge University Press)

onion的例句

onion

The sauces are made of several ingredients including chili, onion, red and green tomatoes, and coriander.

来自 Cambridge English Corpus

It is surprising to see that onions sold at discount stores were priced significantly higher than onions sold elsewhere.

来自 Cambridge English Corpus

Two types of evidence in onion can be cited to support this hypothesis.

来自 Cambridge English Corpus

While initially unnerving, his probing questions sought to peel away the layers of knowledge like an onion.

来自 Cambridge English Corpus

However, some evidence suggests that household heads with college or postgraduate degrees were paying a higher price on onions, peppers and potatoes than their counterparts.

来自 Cambridge English Corpus

It is concluded that the rate of pre- and post-emergence seedling growth in onion is independent of environmentally induced differences in seed quality (seed vigour).

来自 Cambridge English Corpus

Thus, onions are a relatively high water requirement crop in terms of absolute water extracted and used on the farm (table 9).

来自 Cambridge English Corpus

The concentric spherical shells, the so called "onions," constitute a form of carbon consisting of spherical concentric layers of carbon shells.

来自 Cambridge English Corpus

示例中的观点不代表剑桥词典编辑、剑桥大学出版社和其许可证颁发者的观点。

onion的翻译

中文（繁体）

洋蔥（頭）…

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cebolla, cebolla [feminine, singular]…

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cebola, cebola [feminine]…

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कांदा…

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タマネギ…

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soğan…

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oignon [masculine], oignon…

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ceba…

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ui…

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ஒரு வலுவான வாசனை மற்றும் சுவை கொண்ட ஒரு காய்கறி, ஒன்றுக்கொன்று இறுக்கமாக ஒரு வட்ட வடிவத்தில் சுற்றியுள்ள பல அடுக்குகளால் ஆனது, பொதுவாக வெளியில் பழுப்பு அல்லது சிவப்பு நிறத்திலும் மற்றும் உள்ளே வெள்ளை நிறத்திலும் இருக்கும்…

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løg…

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lök…

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bawang…

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løk [masculine], løk…

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پیاز…

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цибуля, цибулина…

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лук (овощ)…

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بَصَل…

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cibule…

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bawang…

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cebula…

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양파…

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cipolla…

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在英语词典中查看 onion 的释义

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oneself

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red onion

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/ˈhelθ.spæn/

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/ˈhelθ.spæn/

the number of years that someone lives or can expect to live in reasonably good health

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onion（英文单词）_百度百科

n（英文单词）_百度百科网页新闻贴吧知道网盘图片视频地图文库资讯采购百科百度首页登录注册进入词条全站搜索帮助首页秒懂百科特色百科知识专题加入百科百科团队权威合作下载百科APP个人中心onion是一个多义词，请在下列义项上选择浏览（共2个义项）展开添加义项onion播报讨论上传视频英文单词收藏查看我的收藏0有用+10onion，英文单词，英文发音为 [ˈʌnjən] ，名词，作名词时意为“洋葱；洋葱头”。外文名onion词性名词单词发音英 [ˈʌnjən] 美 [ˈʌnjən]目录1短语搭配2双语例句短语搭配播报编辑onion soup洋葱汤 ; 葱头汤 ; 洋葱浓汤 ; 法式洋葱汤onion green葱绿 ; 翠绿 ; 详细翻译The Onion洋葱新闻 ; 洋葱网 ; 洋葱头onion rings洋葱圈 ; 洋葱卷 ; 炸洋葱圈Welsh onion葱 ; 大葱 ; 详细翻译 ; 绿葱Bulb Onion珠葱 ; 葱头 ; 洋葱 ; 洋萄an onion一个洋葱 ; 洋葱 ; 一洋葱Sweet Onion甜葱酱 ; 甜洋葱cocktail onion鸡尾酒酸果 ; 鸡尾洋葱 ; 鸡尾酒洋葱 ; 小洋葱 [1]双语例句播报编辑I give you an onion.我送给你的是一个洋葱。However, in this particular case, there is only one layer to my onion, so both options will do the same thing.但是，在这个特定的例子中，我的洋葱只有一层，所以这两个选项将完成相同的事情。Next, put the onion and tomatoes on the chicken.接下来，把洋葱和西红柿放在鸡肉上面。 [1]新手上路成长任务编辑入门编辑规则本人编辑我有疑问内容质疑在线客服官方贴吧意见反馈投诉建议举报不良信息未通过词条申诉投诉侵权信息封禁查询与解封©2024 Baidu 使用百度前必读 | 百科协议 | 隐私政策 | 百度百科合作平台 | 京ICP证030173号京公网安备110000020000

Onions: 7 Different Types and How to Use Them

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Onions: 7 Different Types and How to Use Them

Danilo Alfaro

Danilo Alfaro has published more than 800 recipes and tutorials focused on making complicated culinary techniques approachable to home cooks.

Learn about The Spruce Eats'

Editorial Process

Updated on 12/22/23

In This Article

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A Culinary Luxury

Yellow Onions

Sweet Onions

White Onions

Red Onions

Shallots

Green Onions

Leeks

The humble onion is as indispensable to the culinary arts as butter or eggs—or for that matter, knives or plates.

It's the rare food that can be sweet, savory, pungent and aromatic all at the same time, but that's what onions do. In a real sense, onions are what make food food—going beyond mere sustenance and making it enjoyable. Making it taste good.

Onions don't contribute much in the way of nutrition. A few vitamins and minerals, sure, but nothing that isn't far more abundant in other commonly available foods like rice or broccoli. Nor are onions functionally necessary for any recipe. If you took them away, everything would still work, it just wouldn't taste as good.

What Are Cooking Aromatics?

The Spruce / Bailey Mariner

A Culinary Luxury

Thus, onions are a luxury, yet these small, brown, sulfurous orbs are cheap and plentiful and will grow just about anywhere, as evidenced by the fact that every style of cooking on earth features them.

Onions can be roasted, grilled, pickled, caramelized, battered and deep-fried, sliced thinly or chopped and served raw in salads, sandwiches, dips, or as a garnish for tacos, making them among the most versatile and ubiquitous ingredients in the culinary arts.

Onions make up a third of the classic mirepoix, a basic mixture of onions, carrots, and celery used to enhance the flavor of soups, stocks, and sauces, appearing under different names in different cuisines, such as the Italian soffritto, or the so-called "holy trinity" of Cajun cooking (which substitutes bell peppers for the carrots).

Onions are part of the genus Allium, and they're related to garlic, chives, shallots, and leeks. Both the bulb and the shoots are edible. Slicing onions release a sulfur-based vapor that irritates the eyes.

China produces the most onions of any country on earth, but they have 1.3 billion people to feed, so they use most of what they grow. Interestingly, the world's top onion exporter happens to be the Netherlands.

Yellow Onions

The workhorse, the staple, the everyday brown beauty, yellow onions are suitable for any conceivable use, other than perhaps as a garnish for your martini (use a pearl onion for that). You could easily live a rich and fulfilling life even if this were the only onion you ever tasted.

Its heavy brown parchment skin surrounds ivory white flesh with a strong, sulphury, pungent flavor and aroma. If a recipe says onion without specifying what type, it's assumed to be a yellow onion. Use them for making French onion soup or a batch of classic caramelized onions.

Sweet Onions

Larger and slightly flatter than yellow onions, with lighter colored, less opaque skin, sweet onions contain extra sugar, making them good for caramelizing. Their larger size and sweeter flavor make them ideal for making onion rings. Sweet onion varieties include Walla Walla, Maui, Vidalia, as well as others with the word "sweet" in the name.

White Onions

White onions have a papery white skin, and their flavor is milder and sweeter than yellow onions, making them good for serving raw in fresh salsa or homemade guacamole.

Red Onions

Sweet and mild enough to be eaten raw, both the exterior skin and the flesh of red onions are a deep magenta color, which makes them particularly good additions to salads or anywhere else a splash of color will enhance the appearance of the dish. I love to use red onions in salads and on sandwiches and burgers.

Shallots

Shallots are small, brown-skinned onions with purplish flesh, and their bulbs are made up of multiple lobes, a little bit like the way garlic bulbs are divided into individual cloves.

Pungent and garlicky, shallots are somewhat unappreciated in the United States—at least based on how infrequently they appear in recipes, and the careless disarray with which they tend to be displayed at the supermarket.

Which is a shame, because shallots are possibly the most sublime onion. They impart a very intense flavor, and because they're smaller, composed of thinner layers, they can be minced very finely and used in salad dressings and sauces. They're lovely to roast, however; peel and halve them, and toss them in the bottom of the pan when you're roasting a chicken.

Green Onions

Green onions are immature onions that have not yet formed a bulb, or only partially. The entire plant is usually used, including the tall green shoots, and they make a wonderful garnish for soups, omelets, tacos, as well as color and crunch. They go by other names, including scallions, spring onions, cebollitas (in Spanish), salad onions, and even—shallots!

That's right, in some countries in which English is spoken, green onions are referred to as shallots, sometimes "French shallots," to avoid further confusion. The differences in how we refer to culinary items and ingredients is wide even if the same language is used. However, green onions, shallots or cebollitas can be easily recognized by their aspect and taste, regardless of their name.

Leeks

Leeks are a truly marvelous vegetable, and also sadly underappreciated. Shaped like overgrown scallions, leeks are lovely in soups and sauces, and one of our favorite ways to prepare them is à la gratinée—baked and topped with seasoned breadcrumbs and Gruyère cheese. Baking the leeks mellows their flavor and softens them.

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onions是什么意思_onions的翻译_音标_读音_用法_例句_爱词霸在线词典

ns是什么意思_onions的翻译_音标_读音_用法_例句_爱词霸在线词典首页翻译背单词写作校对词霸下载用户反馈专栏平台登录onions是什么意思_onions用英语怎么说_onions的翻译_onions翻译成_onions的中文意思_onions怎么读,onions的读音,onions的用法,onions的例句翻译人工翻译试试人工翻译翻译全文简明柯林斯牛津onions英 ['ʌnjəns]美 ['ʌnjəns]释义n.洋葱（头）（ onion的名词复数）; （食物）洋葱，葱头大小写变形:Onions点击人工翻译，了解更多人工释义实用场景例句全部Put the onions in the pan and cook until lightly browned.将洋葱放入平底锅内，炒至略呈棕色。柯林斯例句Small pickling onions can be used instead of sliced ones.小块腌洋葱可用来替代切片洋葱。柯林斯例句Onions can be boiled and pulped to a puree.洋葱可以煮一下打成糊。柯林斯例句His onions cost 9p a lb wholesale; packing and transport costs 10p.他的洋葱批发价每磅9便士；打包送货的话要10便士。柯林斯例句Pour a kettle of boiling water over the onions.在洋葱上倒一壶开水。柯林斯例句Start by caramelizing some onions.先将一些洋葱外面炒上焦糖。柯林斯例句I always grow a few red onions.我总是喜欢种一些红洋葱。柯林斯例句The place stinks of fried onions.这个地方有股煎洋葱的刺鼻气味。柯林斯例句Fry the onions in butter.用黄油炒洋葱。《牛津高阶英汉双解词典》Chop the onions finely.把洋葱切细。《牛津高阶英汉双解词典》Fry the onions until they soften.把洋葱炒软。《牛津高阶英汉双解词典》onions pickled in vinegar用醋泡制的洋葱《牛津高阶英汉双解词典》The onions bulbed poorly in this cold wet season.洋葱在这个冷湿季节中鳞茎长得很不好.《现代英汉综合大词典》Mother used to pickle onions.妈妈过去常腌制洋葱.《简明英汉词典》We grow onions in the garden.我们在园子里种洋葱.《简明英汉词典》收起实用场景例句真题例句全部高考And how about some more onions too?2017年高考英语浙江卷（11月）听力原文Dad pulled out a pressure cooker and filled it up with cabbages, eggplants, potatoes, corns, onions and carrots.2015年高考英语四川卷阅读理解阅读B 原文收起真题例句释义实用场景例句真

How to Grow and Care for Onions

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How to Grow and Care for Onions

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Marie Iannotti is a life-long gardener and a veteran Master Gardener with nearly three decades of experience. She's also an author of three gardening books, a plant photographer, public speaker, and a former Cornell Cooperative Extension Horticulture Educator. Marie's garden writing has been featured in newspapers and magazines nationwide and she has been interviewed for Martha Stewart Radio, National Public Radio, and numerous articles.

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Health

Food & Diet

Onions: Health benefits, health risks & nutrition facts

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By Jessie SzalayContributions from Scott Dutfield published 25 February 2022

Here’s just how good onions can be for your health

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Turns out that onions are nothing to cry over — these flavorful bulbs are packed with nutrients. "Onions are super-healthy," said Victoria Jarzabkowski, a nutritionist with the Fitness Institute of Texas at the University of Texas at Austin. "They are excellent sources of vitamin C, sulphuric compounds, flavonoids and phytochemicals." Phytochemicals, or phytonutrients, are naturally occurring compounds in fruits and vegetables that are able to react with the human body to trigger healthy reactions. Flavonoids are responsible for pigments in many fruits and vegetables. Studies have shown that they may help reduce the risk of Parkinson's disease, cardiovascular disease and stroke.A particularly valuable flavonoid in onions is quercetin, which acts as an antioxidant that may be linked to preventing cancer. “It also might have heart health benefits, though more studies need to be done,” said Angela Lemond, a Plano, Texas-based registered dietitian nutritionist and spokesperson for the Academy of Nutrition and Dietetics.Quercetin has a host of other benefits, as well, according to the University of Maryland Medical Center, reducing the symptoms of bladder infections, promoting prostate health and lowering blood pressure.Other important phytochemicals in onions are disulfides, trisulfides, cepaene and vinyldithiins. They all are helpful in maintaining good health and have anticancer and antimicrobial properties, according to the National Onion Association.Nutrition factsHere are the nutrition facts for raw onions, according to the U.S. Food and Drug Administration, which regulates food labeling through the National Labeling and Education Act.Serving size: 1 medium onion (5.3 oz / 148 g) Calories: 45 (Calories from Fat: 0)Amount per serving (%DV*) *Percent Daily Values (%DV) are based on a 2,000-calorie diet.Total fat: 0g (0%), Total Carbohydrate: 11g (4%), Dietary Fiber: 3g (12%), Sugars: 9g, Cholesterol: 0mg (0%), Sodium: 5mg (0%), Potassium: 190mg (5%), Protein: 1g, Vitamin A: (0%), Vitamin C: (20%), Calcium: (4%), Iron: (4%)Partly because of their use in cooking around the world, onions are among the most significant sources of antioxidants in the human diet, according to the journal Phytotherapy Research. Their high levels of antioxidants give onions their distinctive sweetness and aroma."Foods that are high in antioxidants and amino acids allow your body to function optimally," said Lemond. "Antioxidants help prevent damage, and cancer. Amino acids are the basic building block for protein, and protein is used in virtually every vital function in the body."Sulfides in onions contain necessary amino acids. “Sulfur is one of the most common minerals in our body that assists with protein synthesis and building of cell structures,” said Lemond."I like to recommend eating onions because they add flavor without salt and sugar," Jarzabkowski said. Onions are low in calories (45 per serving), very low in sodium, and contain no fat or cholesterol. Furthermore, onions contain fiber and folic acid, a B vitamin that helps the body make healthy new cells. Onions are healthy whether they're raw or cooked, though raw onions have higher levels of organic sulfur compounds that provide many benefits, according to the BBC. Research published in the Journal of Agricultural and Food Chemistry found that there is a high concentration of flavonoids in the outer layers of onion flesh, so you'll want to be careful to remove as little of the edible part of the onion as possible when peeling it.Raw onions on a salad. (Image credit: Getty Images)Health benefitsHeart healthAccording to Jarzabkowski, onions encourage a healthy heart in many ways, including "lowering blood pressure and lowering heart attack risk." Sulfur acts as a natural blood thinner and prevents blood platelets from aggregating, according to the journal Thrombosis Research. When platelets cluster, the risk for heart attack or stroke increases. This research further supports a similar 1992 study in Thrombosis Research that focused on sulfurs in garlic. Furthermore, a 1987 animal study in the Journal of Hypertension demonstrated delayed or reduced onset of hypertension with sulfur intake. However, the authors said more research was needed to determine if this benefit might be found in humans. Recently, health researchers have noticed a relationship between messaging molecules called oxylipins and high cholesterol management. Consuming onions increases oxylipins that help regulate blood fat levels and levels of cholesterol, according to the journal Redox BiologyThe quercetin in onions may also help prevent plaque buildup in the arteries, caused by mounting cholesterol, which reduces the risk of heart attack and stroke, according to the University of Maryland Medical Center. A 3D illustration of a constricted and narrowed artery. (Image credit: Getty Images)A study published in the journal Pharmacy & Pharmacology International Journal, examined the effects that onions have a hyperlipidemic (cholesterol-lowering) agent. Researchers followed participants that were advised to eat a 200g daily dose of onions, across breakfast, lunch and dinner for two months. The study found that in 35 of the 40 participants, total cholesterol was significantly reduced. “We concluded from this research work that Onion and Ginger reduces risk of CAD [coronary artery disease] by decreasing plasma total cholesterol and LDL [low-density lipoprotein] cholesterol,” the study authors wrote. Anti-inflammatoryOnions’ sulfurs may be effective anti-inflammatory agents, according to a 1990 study in the journal International Archives of Allergy and Applied Immunology.Quercetin has been found to relax the airway muscles and may provide relief of asthma symptoms, according to a 2013 study in the American Journal of Physiology. Immune system"The polyphenols in onions act as antioxidants, protecting the body against free radicals," said Anne Mauney, a dietitian based in Washington, D.C. Eliminating free radicals can help encourage a strong immune system. Free radicals are “unstable molecules” that can interfere and damage the structure of cells in your body and even your DNA, according to the . The human body produces free radicals in response to pollution, ultraviolet light and as a part of our immune system own bodies produce to fight bacteria and viruses. However, antioxidants naturally neutralise them and keep them in check. According to the University of Maryland Medical Center, the quercetin in onions also reduces allergic reactions by stopping your body from producing histamines, which are what make you sneeze, cry and itch if you're having an allergic reaction.CancerResearch published in the journal Molecular Nutrition & Food Research, found that intake of allium vegetables, including onions, were associated with reduced gastric cancer risk. Quercetin may be a powerful anti-cancer agent, according to Jarzabkowski. The University of Maryland Medical Center said that quercetin may especially inhibit cancer cells in "breast, colon, prostate, ovarian, endometrial, and lung tumors." A micrograph of small cell lung cancer. (Image credit: Getty Images)The National Onion Association discussed a recent study from the Netherlands that showed that people who ate onions absorbed twice as much quercetin as those who drank tea, and more than three times as much quercetin as those who ate apples, which are other high-quercetin sources. Red onions are especially high in quercetin, according to the association. Shallots and yellow onions are also good options. White onions contain the least amount of quercetin and other antioxidants.The consumption of vegetables from the genus Allium – which includes onions – has been linked to reducing the risk of colorectal cancer, according to a study published in the Asia-Pacific Journal of Clinical Oncology. Researchers studied 833 participants and concluded that the odds of having colorectal cancer was 79% lower in people that ate higher quantities of allium vegetables than those with lower levels of consumption. "It is worth noting that in our research, there seems to be a trend: the greater the amount of allium vegetables, the better the protection," said senior author Dr. Zhi Li, of the First Hospital of China Medical University, in a statement. "In general, the present findings shed light on the primary prevention of colorectal cancer through lifestyle intervention, which deserves further in-depth explorations."Onions may help with some side effects from cancer treatments, as well. Research published in Integrative Cancer Therapies found that consuming fresh yellow onion helped lessen insulin resistance and hyperglycemia in breast cancer patients undergoing a form of chemotherapy known to cause insulin resistance.DigestionThe fiber in onions promotes good digestion and helps keep you regular. Additionally, onions contain a special type of soluble fiber called oligofructose, which promotes good bacteria growth in your intestines. A study published in the journal Clinical Gastroenterology and Hepatology found that oligofructose may help prevent and treat types of diarrhea. The phytochemicals in onions that scavenge free radicals may also reduce your risk of developing gastric ulcers, according to the National Onion Association.Related links– Potato nutrition facts & health benefits– Pineapple: Nutrition facts and health benefits– Cucumbers: Nutrition facts and health benefits– Spinach: Health benefits, nutrition facts (& Popeye)– Bananas: Health benefits, risks & nutrition factsRegulating blood sugarThe chromium in onions assists in regulating blood sugar. The sulfur in onions helps lower blood sugar by triggering increased insulin production. Research published in the journal Environmental Health Insights revealed that this might be especially helpful to people with people with diabetes. People with Type 1 and Type 2 diabetes who ate red onions showed lower glucose levels for up to four hours. People with Type 2 diabetes saw more normalized liver enzymes and lower glycemic levels when consuming sliced onions, according to a study in the journal Nutrition.Bone densityThe daily consumption of onions can improve bone density in women who are going through or have finished menopause, according to a study published in the journal Menopause. Researchers discovered that women who ate onions frequently had a 20 percent lower risk of hip fracture than those who never ate onions.Researchers have also found that onions can help to combat the effects of osteoporosis – a chronic inflammatory condition – which causes the loss of bone mineral density (BMD), according to the journal Food Frontiers. Health risksWhile not especially serious, eating onions can cause problems for some people. The carbohydrates in onions may cause gas and bloating.. Onions, especially if consumed raw, can worsen heartburn in people who suffer from chronic heartburn or gastric reflux disease, according to one 1990 study in the American Journal of Gastroenterology.Eating a large amount of green onions or rapidly increasing your consumption of green onions may interfere with blood thinning drugs, according to the University of Iowa . Green onions contain a high amount of vitamin K, which can decrease blood thinner functioning.A basket filled with green onions. (Image credit: Getty Images)It is also possible to have a food intolerance or an allergy to onions, but cases are rare, according to an article in the Journal of Allergy and Clinical Immunology. People with onion allergies may experience red, itchy eyes and rashes if an onion comes into contact with the skin. People with an intolerance to onions may experience nausea, vomiting and other gastric discomfort.Lastly, Jarzabkowski encouraged people to make sure their onions are fresh. "Onions keep for a long time," she said, "but they still spoil." Onions spoil much faster if they are chopped or sliced. If you cut up your onions for later use, be sure to refrigerate them in a closed container. Research published in the Journal Food Protection that unrefrigerated yellow onions showed potential growth of E.coli and salmonella, though refrigerated ones did not.Onion historyAccording to the National Onion Association:Onions probably originated in central Asia, in modern-day Iran and Pakistan. Prehistoric people probably ate wild onions long before farming was invented. Onions may have been among the earliest cultivated crops.Onions also grew in Chinese gardens as early as 5,000 years ago, and they are referred to in the oldest Vedic writings from India. As early as the sixth century B.C., a medical treatise, the Charaka Sanhita, celebrates the onion as medicine, a diuretic, good for digestion, the heart, the eyes and the joints.A Sumerian text dated to about 2500 B.C. tells of someone plowing over the governor's onion patch.In Egypt, onions were planted as far back as 3500 B.C. They were considered to be objects of worship, and symbolized eternity because of the circle-within-a-circle structure. Paintings of onions appear on the inner walls of pyramids and other tombs.Onions were buried with mummies. Some Egyptologists theorize that onions may have been used because it was believed that their strong scent and/or magical powers would prompt the dead to breathe again.Onions are mentioned in the Bible. In Numbers 11:5, the children of Israel lament the meager desert diet enforced by the Exodus: "We remember the fish, which we did eat in Egypt freely, the cucumbers and the melons and the leeks and the onions and the garlic."The Greeks used onions to fortify athletes for the Olympic games. Before competition, athletes would consume pounds of onions, drink onion juice and rub onions on their bodies.The Romans ate onions regularly. Pedanius Dioscorides, a Roman physician of Greek origin in first century A.D., noted several medicinal uses of onions.Pliny the Elder catalogued Roman beliefs that onions could cure poor vision, induce sleep, and heal mouth sores, dog bites, toothaches, dysentery and lumbago. Pliny wrote of Pompeii's onions and cabbages, and excavators of the doomed city found gardens where, just as Pliny had said, onions had grown. The bulbs had left behind cavities in the ground.By the Middle Ages, the three main vegetables of European cuisine were beans, cabbage and onions. Onions were prescribed to alleviate headaches, snakebites and hair loss. They were also used as rent payments and wedding gifts.The Pilgrims brought onions with them on the Mayflower. However, they found that Native Americans were already using wild onions in a variety of ways: eating them raw or cooked, as a seasoning or as a vegetable. Onions were also used in syrups, as poultices, as an ingredient in dyes, and even as toys.Additional resources For more information about the world of onions and other vegetables check out “Onions and Garlic: A Global History” by Martha Jay and “Understanding Nutrition: The Complex Solution to the Simple Problem” by Jason Houghton. Check out the British Nutrition Foundation or the U.S. Food & Drug Administration for more on vegetable nutritional information. BibliographyGareth Griffiths, et al, “Onions--a global benefit to health”, Phytotherapy Research, Volume 7, November 2002.Ly Tram Ngoc, et al, “Antioxidative compounds from the outer scales of onion”, Journal of Agricultural and Food Chemistry, Volume 21, October 2005Chan KC, et al , ”Protective effect of three diallyl sulphides against glucose-induced erythrocyte and platelet oxidation, and ADP-induced platelet aggregation”, Thrombosis Research, Volume 5-6, December 2002. R Horie, et al, “Effects of sulphur amino acids on the development of hypertension and atherosclerosis in stroke-prone spontaneously hypertensive rats”, Journal of Hypertension, Volume 5, December 1987. Diana González-Peña, et al, “New insights into the effects of onion consumption on lipid mediators using a diet-induced model of hypercholesterolemia”, Redox Biology, Volume 11, April 2017. Shah Murad, et al, “Ginger and onion: new and novel considerations”, Pharmacy & Pharmacology International Journal, Volume 1, 2018.

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Jessie SzalaySocial Links NavigationLive Science ContributorJessie Szalay is a contributing writer to FSR Magazine. Prior to writing for Live Science, she was an editor at Living Social. She holds an MFA in nonfiction writing from George Mason University and a bachelor's degree in sociology from Kenyon College. With contributions fromScott DutfieldContributor

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6 Health Benefits of Onions

alth Benefits of OnionsHealth EssentialsHealth LibraryFind a DoctorMake an AppointmentNewsCareersContact UsAdvertisementAdvertisementAdvertisementMay 29, 2023Stop the Tears: Why Onions Are Good for YouBeyond the tell-tale aroma, onions also provide benefits like strong bones and a healthy heartThey may bring tears to your eyes and a stench to your breath. But onions also add a lot of flavor to dishes. Whether you like this root vegetable raw or cooked, there are many health benefits to eating onions.AdvertisementCleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. PolicyWhy onions are healthyOnions are part of the Allium family, a group of spicy, sharp root vegetables that includes garlic, leeks and chives. They’re especially high in organosulfur compounds. These chemicals give onions their strong odor and taste (and make you cry). They also have many health benefits. “People have used onions for medicinal purposes for centuries,” says registered dietitian Gillian Culbertson, RD, LD.Surprising health benefits of onionsWith hundreds of varieties — from tangy white onions to sweet Vidalias — it’s easy to add onions to your meals. Getting more of this veggie into your weekly diet may help to:1. Lower cancer riskInitial laboratory studies suggest that organosulfur compounds may stop cancer cells from multiplying and growing, causing the cells to die. (Please note that this study hasn’t yet been reproduced in humans, so while the results are promising, we can’t know for sure if the effect will be the same in humans.)A 2019 study found that consuming 35 pounds of onions and other allium vegetables every year may lower your risk of colorectal (colon) cancer by almost 80%. Most Americans consume about 22 pounds of onions in a year, according to the National Onion Association.Additional studies suggest that an onion-rich diet may lower your risk of:Bladder cancer.Brain cancer.Breast cancer.Lung cancer.Ovarian cancer.Stomach cancer.2. Fend off chronic conditionsOnions have more than 25 different flavonoids — natural plant substances that have antioxidant properties. They’re also high in vitamin C, another important antioxidant that supports a healthy immune system. “Antioxidants protect against free radicals that cause inflammation and contribute to chronic diseases like cancer, diabetes and heart disease,” explains Culbertson.For maximum antioxidant benefits, choose colorful red onions, which have flavonoids called anthocyanins that give the vegetable their color. Because research shows an onion’s outer layers have the highest concentration of flavonoids, try to keep as much of that part as possible when removing the skin.Advertisement3. Protect against heart diseaseAnother flavonoid found in onions — quercetin — offers many heart-healthy benefits, especially for people experiencing obesity and metabolic syndrome. “Metabolic syndrome is a combination of risk factors, including excess weight, high blood pressure, high cholesterol and high blood sugar, that increases your risk for heart disease,” says Culbertson.Onions also appear to have blood-thinning abilities, which can help prevent blood clots that cause heart attacks and strokes.Because quercetin builds up in your bloodstream over time, consistently consuming onions can lead to greater antioxidant benefits. Different studies indicate that eating more onions may improve heart health by helping to:Control high blood pressure.Lower cholesterol.Prevent metabolic syndrome.Reduce chronic inflammation.4. Strengthen bonesThe antioxidants in onions may also reduce bone loss and osteoporosis that often occurs with aging. “Antioxidants minimize the stress that damages healthy cells and speeds up the aging process,” notes Culbertson.Sipping on onion juice may sound unappetizing. But a 2016 study found that healthy people in middle age and postmenopause who drank 3 ounces of onion juice every day for eight weeks had less bone loss and stronger bones. Another study suggests that women and people assigned female at birth (AFAB) over 50 who eat an onion a day may:Improve bone density by 5%.Reduce their risk of hip fracture by 20%.5. Fight bacteriaThere’s some evidence that quercetin has antibacterial properties, and storing onions for at least three months increases quercetin levels. A 2018 systematic study found that consuming onions may slow or stop the growth of bacteria that cause:E. coli infections.Staph infections.Stomach ulcers.6. Aid digestionOnions are a rich source of prebiotics and fiber. “Gut bacteria break down insoluble or undigested fiber, causing fermentation,” says Culbertson. “In this way, onions serve as a prebiotic or food source for the bacteria, which aids digestion.”AdvertisementUnfortunately, this fermentation can also cause gas and bloating. “Cooked onions are easier to digest and less likely to cause digestion problems than raw onions,” shares Culbertson.What nutrition is in an onion?A medium 5.3-ounce onion has approximately:45 calories.11 grams of carbohydrates.0 grams of cholesterol.0 grams of fat.3 grams of fiber.1 gram of protein.5 milligrams of sodium.Nutrient-wise, a medium onion has:34 milligrams of calcium.28.5 micrograms of folate.0.31 milligrams of iron.0.2 micrograms of manganese — 10% of your daily value.190 milligrams of potassium.0.26 milligrams of vitamin B6.12 milligrams of vitamin C — 20% of your daily value!Should you try onion supplements?You can buy onion supplements, including onion juice, online and at local stores. But Culbertson cautions that you’ll get more health benefits from onions if you eat the actual vegetable. “It’s always best to get nutrients from foods when possible.”While your body might appreciate the numerous health benefits of eating onions, those close to you might turn up their noses. The sulfur compounds can make your breath and sweat a little rank. Eating cooked onions instead of raw ones can help. Sauteing, caramelizing, frying or cooking onions lowers the sulfur content. You can also try mints or gum to freshen your breath after a meal.AdvertisementAdvertisementAdvertisementRelated ArticlesMarch 1, 20245 Health Benefits of LettuceLettuce is a versatile vegetable loaded with antioxidants and good-for-you nutrientsFebruary 27, 2024Here’s What Your Blood Pressure Numbers MeanAn ideal blood pressure is less than 120 mm Hg systolic and less than 80 mm Hg diastolicFebruary 16, 20247 Reasons You Should Eat More SpinachVitamin-packed and antioxidant-rich, spinach can benefit your brain, eyes, blood and moreFebruary 6, 2024How Estrogen Supports Heart HealthYour natural estrogen levels support a healthy heart by improving your cholesterol, increasing blood flow and reducing free radicalsNovember 6, 2023Buying a Home Blood Pressure Monitor? 6 Things You Need To KnowSteer clear of bells and whistles — simple, affordable monitors are all you really needNovember 1, 2023Recipe: Roasted Cauliflower With Savory Red Pepper SauceTransform cauliflower from boring to bursting with flavor!October 31, 2023The Relationship Between Your Heart Rate and Blood PressureBoth are related to your cardiovascular system, and both can impact the otherOctober 29, 2023What a Family History of Heart Disease Means for Your HealthKnowing what you can do to prevent or manage heart disease is half the battleTrending Topics25 Magnesium-Rich Foods You Should Be EatingA healthy diet can easily meet your body’s important demands for magnesiumHeart Rate Zones ExplainedA super high heart rate means you’re burning more than fatWhat To Eat If You’ve Been Diagnosed With PrediabetesType 2 diabetes isn’t inevitable with these dietary changesAdFacebookTwitterYouTubeInstagramLinkedInPinterestSnapchatHealth EssentialsHomeAbout Cleveland ClinicCareers at Cleveland ClinicGivingOffice of Diversity & InclusionCommunity OutreachResearch & InnovationsHealth LibraryFree Health eNewslettersResources for Medical ProfessionalsMedia RelationsSite Information & PoliciesSend Us FeedbackAbout this WebsiteAdvertising PolicySocial Media PolicyCopyright, Reprints & LicensingWebsite Terms of UseWebsite Privacy PolicyNotice of Privacy PracticesNon-Discrimination NoticeResourcesMobile AppsPodcasts9500 Euclid Avenue, Cleveland, Ohio 44195 | 800.223.2273 | © 2024 Cleveland Clinic. 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Onions: Health Benefits and Nutrition

Skip to main content Home Conditions Back Conditions View All ADD/ADHDAllergiesArthritisAtrial fibrillationBreast CancerCancerCrohn's DiseaseDepressionDiabetesDVTEczemaEye HealthHeart DiseaseHIV & AIDSLung DiseaseLupusMental HealthMultiple SclerosisMigrainePain ManagementPsoriasisPsoriatic ArthritisRheumatoid ArthritisSexual ConditionsSkin ProblemsSleep DisordersUlcerative Colitis View All Drugs & Supplements Back Drugs & SupplementsDrugsSupplementsPill IdentifierInteraction CheckerWell-Being Back Well-Being View All Aging WellBabyBirth ControlChildren's HealthDiet & Weight ManagementFitness & ExerciseFood & RecipesHealthy BeautyMen's HealthParentingPet HealthPregnancySex & RelationshipsTeen HealthWomen's Health View All Symptom CheckerFind a DoctorMore Back MoreNewsBlogsPodcastsWebinarsNewslettersWebMD MagazineBest HospitalsSupport GroupsOrthopedics Privacy & More Subscribe Log In Search Subscribe Diet & Weight ManagementReferenceHealth & Diet GuidePopular Diet PlansHealthy WeightHealthy Eating & Nutrition Vitamins and NutrientsUnderstanding FatsBest & Worst ChoicesTools and Calculators View Full Guide Onions: Health Benefits and NutritionMedically Reviewed by Zilpah Sheikh, MD on January 18, 2024 Written by Kim Painter, Emily Delzell, Kristin Mitchell, WebMD Editorial ContributorWhat Are Onions?Types of OnionsBenefits of OnionsOnion WaterOnion NutritionDisadvantages of Eating Raw OnionsOnions for CookingCooking With Red OnionCooking With Green OnionHow to Cut Onion8 min read What Are Onions?Onions are vegetables that belong to the genus allium and are closely related to garlic, shallots, and leeks. The average person consumes roughly 20 pounds of this pungent and versatile food per year, eating onions raw, cooked, pickled, or powdered.They're rich in chemicals that can help protect your heart, lower your risk of some cancers, and make it easier for your body to make insulin. Onions are also one of the greatest vegetable sources of quercetin, a plant compound with many health benefits.

Onions are a good source of vitamins, minerals, and fiber and are known to offer a variety of health benefits. They also add a flavor boost to any breakfast, lunch, or dinner dish. (Photo credit: Olga Bakulina/Dreamstime)

Types of OnionsYou can choose from a variety of onions, including yellow, red, white, and green onions (also called scallions) and shallots.Red onionsAll types of onions are good for you, but this dark reddish-purple variety, sometimes called purple onion, has especially high levels of quercetin and other helpful plant compounds known as flavonoids. Flavonoids give many fruits, vegetables, and flowers their colors.Red onions have a mild, sweet taste and add color and flavor to many dishes. Use them raw as a crunchy addition to salads, sandwiches, and salsa. Yellow onionsTry cooking these strongly flavored yellow-brown onions to tame their sharp taste. Sautéing, roasting, grilling, or caramelizing them brings out their sweetness.White onionsWhite onions are milder than yellow onions. Dice them to use raw in guacamole and as a garnish for tacos, or slice them to use as a pizza topping.ShallotsThese small, sweet onions have a subtle flavor with just a hint of garlic. Dice them finely to use in vinaigrettes, salads, and other dishes in which you'd like a mild onion flavor.Scallions/green onionsThese long, slender onions are often thinly sliced and used raw. Try them as a garnish for soups, baked potatoes, stir-fry, and other dishes to add a dash of color and a mild onion taste.Benefits of OnionsScientists have linked onions to many possible health benefits, with most of them coming from the antioxidants in onions. Antioxidants help prevent cell damage in your body. Research shows that one particular antioxidant, called quercetin, protects health in several ways, such as fighting inflammation and boosting the immune system. Onions are also a good source of vitamins, minerals, and fiber.Some possible health benefits of onions include:Lower risk of cancerMany kinds of onions contain chemicals that can help fight cancer.One study found that people who ate the most onions were the least likely to have cancer of the colon, throat, and ovaries. Another showed that men who ate the most vegetables of the allium family were the least likely to have prostate cancer.Some researchers believe that quercetin and other antioxidants in onions are responsible for their cancer-fighting properties. A diet full of quercetin has been associated with a lower risk of developing lung cancer.Antibacterial actionOnions may kill a wide range of bacteria, according to some lab research. In one experiment, onion and garlic extracts slowed the growth of several microbes. More research is needed to show how onion affects bacteria in the body.Digestive healthOnions have fructooligosaccharides, substances that act as prebiotics (food for your gut's healthy bacteria), which can help with digestion. They pass through the small intestine and feed the healthy bacteria in the large intestine. Diseases ranging from diabetes to colon cancer and depression have been tied to not having enough healthy gut bacteria.Bone healthOnions may play a role in preventing osteoporosis, a condition that weakens your bones. One study in people near or past menopause found that those who ate onions daily had greater bone density, resulting in stronger bones.Lower risk of heart disease and strokeOnions contain organic sulfur compounds, which give them their sharp, strong taste and smell. These compounds can help reduce the level of cholesterol in your body and may help break down blood clots, lowering your risk for heart disease and stroke.You should eat onions raw rather than cooked to get the most sulfur compounds from them.Diabetes controlBoth quercetin and organic sulfur compounds found in onions are known to boost insulin production, making them a helpful vegetable choice if you have diabetes.Lower risk of Alzheimer's diseaseOne study found that a long-term diet high in flavonoids decreases the risk of Alzheimer's disease. What about onions for hair?Some people use onion juice as a home remedy for hair loss, dandruff, itchy scalp, and other hair-related problems. But research on any possible benefits is scarce. One small study found a possible benefit in people who lost hair due to an immune disorder called alopecia areata. In that study, people who washed their hair with onion juice grew more hair than those who washed it with water. Onion WaterSome people swear by drinking onion water to fight cold and flu symptoms. The idea may be that if onions can fight off inflammation and kill bacteria and viruses (at least in test tubes), onion water is a good way to get a potent dose. But there's no research to back up that idea.Onion water--made by chopping up peeled, clean onions and letting them sit in water for a while--probably won't hurt you. In fact, it may have the benefits of other waters infused with fruits, vegetables, or herbs: if you drink more liquid than you would otherwise, it can help keep you hydrated. But keep in mind that infused water will contain less fiber, vitamins, and other nutrients than the food it's made from. Also, you need to refrigerate it if you don't drink it all at once.Onion NutritionNutrients per servingA one-cup serving of chopped, raw onion has:Calories: 64Carbohydrates: 15 gramsProtein: 2 gramsFat: 0 gramsFiber: 3 gramsSugar: 7 gramsOnions are also a good source of:Vitamin CVitamin B6PotassiumManganeseCopper Disadvantages of Eating Raw OnionsEating onions, especially raw onions, can have a few side effects, including:Gas and bloating. The same substances in onions that feed the healthy bacteria in your gut can be hard for some people to tolerate. Onions are among foods that sometimes cause trouble for people with irritable bowel syndrome. If you think onions bother you, avoid or limit them, especially when they're raw. Changes in body odor. When your body breaks down the sulfur compounds found in onions, they can react to sweat on your skin, creating what is generally considered to be an unpleasant body odor. And, of course, they can also cause bad breath.Food poisoning. Health authorities in the U.S. have traced several outbreaks of salmonella and other bacteria to whole and diced onions. Outbreaks like these have been rare in onions, because their papery outer skin can protect against contamination, and the drying process that prepares onions for the market further decreases the chances of the growth of bacteria. To reduce risks further, keep cut onions in the refrigerator. Onions for CookingWhole bulb onions are best kept in a cool, dry place, not in the refrigerator. The exception is onions that are already peeled. Those should be refrigerated. If you have too many onions to use in the near future, you can preserve them by freezing, pickling, canning, or dehydrating them. Note that if onions have been frozen, they should only be used for cooking.When you're ready to use them in your favorite recipes, try to prepare onions close to the time you will serve them. Their flavor lessens, and their smell grows stronger the longer they sit after cutting. Any cut onions you don't use need to go into the refrigerator.You can sauté, braise, boil, steam, bake, grill, caramelize, roast, or fry onions. They offer a flavor boost to any dish and can be eaten at breakfast, lunch, and dinner. Here are some ways to add more onions to your diet:Mix diced onion, jalapeño, tomato, and cilantro with lime juice for a spicy guacamole dip.Combine rice with caramelized onions and broth for a rice dish with a little sweetness.Bread fresh-cut onions, then fry them to make delicious onion rings.Mix grated onions with rice vinegar, soy sauce, sugar, and vegetable oil for a refreshing salad dressing.Add cooked onions to omelets, frittatas, and quiches.Add onions to stir-fry dishes.When making chili, add onions to kick up the flavor.Try adding caramelized onions to savory baked goods such as cornbread, focaccia, and cheddar biscuits.Cooking With Red OnionMany recipes call for red onions. Here are a few ideas to try: Make your own quick pickled red onions with vinegar, water, sugar, and salt. Add them to salads, sandwiches, or other dishes.Add red onion to make a classic tomato and cucumber salad.Throw red onion and green pepper on the grill with skirt steak for beef fajitas.Add sliced red onion to your beef or veggie burger.Toss chunks of red onion and other vegetables with a little olive oil and oven roast.Add red onions to the classic combo of green beans and new potatoes.Sub red onions for the green ones in tabbouleh.Cooking With Green OnionGreen onions are best stored in the refrigerator. Before you cook with green onions, be sure to rinse them and trim off the roots and the top ends of the greens. All the rest of the white and green parts are good to eat -- raw, if you like -- and can be used in:Soups and stewsDips, sauces, and relishesStir-friesOmelets and frittatas How to Cut OnionMany recipes using onion call for chopped or sliced onion. Knowing the best way to cut an onion can improve your cooking--and keep you from getting nasty cuts.Here's the best step-by-step advice:Make sure you have a sharp knife and a clean cutting board.Cut off the stem end of the onion and peel off the skin.Cut the whole peeled onion in half, from the root to the stem end. Place the onion halves on the cutting board, cut side down.For dicing or mincing, make evenly spaced lengthwise cuts, from the stem to root end, keeping the root intact. Carefully make one or two horizontal cuts through the onion, parallel to the cutting board. Then make cuts across your first cuts to make even pieces.For slices or wedges, start with the same peeled onion halves and then make even cuts along the ridges.For rings, start with a whole peeled onion on it's side and slice crosswise. For any onion chopping task, keep the onion steady with the clawed fingers of your non-chopping hand to keep them clear of the knife.Onion chopping work-aroundsIf chopping an onion is difficult for you, look into devices that make the task easier, such as finger guards, weighted knives, or assistive devices made especially for chopping onions or other vegetables. Using a food processor is another option. Reducing onion tearsWondering why cutting onions makes you cry? When you pierce an onion, it releases sulfur compounds that can irritate your eyes and cause tearing. To prevent tearing up while you're cutting onions, try:Chilling them for 30 minutes beforehandLeaving the root end attached while you cut (It has the most sulfur compounds)Wearing onion goggles, available from online retailersOpening a window or using your cooking vent to clear the airUsing spring onions and sweet onions, such as Vidalias. They are less likely to cause irritation. Sources Update History ShareSOURCES:American Academy of Ophthalmology: "No More Tears: Here's How to Chop Onions Without Crying."The American Journal of Chemical Nutrition: “Long-term dietary flavonoid intake and risk of Alzheimer disease and related dementias in the Framingham Offspring Cohort.”Cleveland Clinic: "Are Onions Good for You?"Clinical Nutrition ESPEN: "Can an anti-inflammatory diet be effective in preventing or treating viral respiratory diseases? A systematic narrative review."Clemson Cooperative Extension: “Onion, Leek, Shallot, & Garlic.”ESHA Research, Inc., Salem, Oregon: “Onion, white, fresh, chpd.”FDA: "A&M Farms Initiates a Recall Of Specific Little Bear Brand Whole Vidalia Onions Sold By The Pound at Retail Because of Possible Health Risk,""FDA Releases Investigation Report Following 2020 Salmonella Outbreak Linked to Red Onions," "Gills Onions Voluntarily Recalls Select Lots of Fresh Diced Onion Products Because of Possible Health Risk." Gerald J. and Dorothy R. Friedman School of Nutrition Science and Policy: “Know Your Onions: Peeling Powerful Nutrition Benefits.”Heliyon: "Antimicrobial assessment of polyphenolic extracts from onion (Allium cepa L.) skin of fifteen cultivars by sonication-assisted extraction method."Illinois State University: “Vegetable Component.”Journal of Agricultural and Food Chemistry: “Onions: A Source of Unique Dietary Flavonoids.”Journal of Dermatology: "Onion Juice (Allium cepa L.), A New Topical Treatment for Alopecia Areata."Michigan State University Extension: “Onions: those versatile edible bulbs.”Mount Sinai: "Quercetin."National Onion Association: “Cutting, Preparation Tips, and More.”North Dakota AT: "Let’s Play it Safe with AT for Cutting, Chopping, and Spreading."North Dakota State University: “Field to Fork Onions!” “Prairie Fare: Onions Add Flavor, Potential Health Benefits to Your Menu.”Tufts University: “Are Raw Onions More Nutritious Than Cooked Onions?”The University of Arizona Campus Health Service: “Irritable Bowel Syndrome: Diet and Stress.”University of Arkansas Cooperative Extension Service: "Green Onions or Scallions-Are They The Same Thing?"University of Nebraska-Lincoln: “Cooking with Onions without Crying.”University of Wyoming Extension: "Thirst-Quenching Infused Waters."Wexner Medical Center: “5 foods and drinks that affect body odor.”Yale University: “INFLUENCE OF QUERCETIN-RICH FOOD INTAKE ON MICRORNA EXPRESSION IN LUNG CANCER TISSUES.”Die Pharmazie: “The antimicrobial activity of garlic and onion extracts.”ESHA Research Inc., Salem, OR.Journal of the National Cancer Institute: “Allium Vegetables and Risk of Prostate Cancer: A Population-Based Study.”Journal of Physiology and Biochemistry: “Dietary fructooligosaccharides and potential benefits on health.”Menopause: “The association between onion consumption and bone density in perimenopausal and postmenopausal non-Hispanic white women 50 years and older.”National Onion Association: “Common Myths,” “Onion History,” “Red Onions and Salmonella.”Nutrients: “Quercetin, Inflammation, and Immunity.”Vegetable Facts: “Red Onion — Benefits and Healthy Facts About Red Onions.”USDA FoodData Central: “Onions, raw.”Molecule: “Health Benefits of Quercetin in Age-Related Diseases.”LWT—Food, Science, and Technology: “Antioxidants of 15 onions with white, yellow, and red colors and their relationship with pungency, anthocyanin, and quercetin.”Food Research International. “Antiproliferative activity of Ontario grown onions against colorectal adenocarcinoma cells.”How we keep our content up to date:Our medical and editorial staff closely follow the health news cycle, new research, drug approvals, clinical practice guidelines and other developments to ensure our content receives appropriate and timely updates. January 18, 2024Medically Reviewed by: Zilpah Sheikh, MD View privacy policy, copyright and trust info Share View privacy policy, copyright and trust info More on Diet & Weight ManagementIngredients Guide: Facts & Cooking TipsHow to Lose Weight Safely13 Ways to Fight Sugar Cravings Recommended FEATURED Top doctors in , Find more top doctors on Search Related LinksDiet & Weight Management HomeDiet NewsDiet Medical ReferenceDiet BlogsDiet Plans A-ZPopular Diet PlansHealthy Weight GuideHealth Tools & CalculatorsHealthy Eating & NutritionBest & Worst Health ChoicesAll Health Guide TopicsWeight Loss & ObesityFitness & ExerciseFood & RecipesFood CalculatorBMI CalculatorDiabetesCholesterol ManagementMore Related TopicsPoliciesPrivacy PolicyCookie PolicyEditorial PolicyAdvertising PolicyCorrection PolicyTerms of UseAboutContact UsAbout WebMDCareersNewsletterCorporateWebMD Health ServicesSite MapAccessibilityOur AppsWebMD MobileWebMD AppPregnancyBabyAllergyFor AdvertisersAdvertise with UsAdvertising Policy © 2005 - 2024 WebMD LLC, an Internet Brands company. 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Types of Onions: Varieties of Onions With Their Uses (With Pictures)

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Types of Onions: Varieties of Onions and How to Use Them (Including Pictures)

By Jessica Nolan, Gardening Expert

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Share on LinkedInThere are many types of onions that can add flavor and wonderful aromas to any dish. The main different types of onions are the common yellow onion, red onions, and white onions. However, other kinds of onions such as scallions, leeks, and shallots are widely used in the kitchen. Even though onions are a pungent type of vegetable commonly used in cooking, there are also many sweet varieties that you can enjoy eating raw.

Many recipes call for onions in some shape or form. Different types of sharper-tasting yellow onions can be lightly sautéed to bring out their natural sweetness to add deep flavor to a dish. Mild sweeter onions are great raw in salads or salsas to give a fresh flavorful texture. Small tiny onions such as pearl onions are great for pickling and have a sweeter flavor.

In this article, you will find out about the many different types of onions and how to use them. You will also learn what makes one variety of onion different from another.

Types of Onions (With Pictures and Names)

Onions are a type of bulbous vegetable from the Allium genus, and the general botanical name for them is Allium cepa. Onions are related to other bulb vegetables in the Allium genus such as garlic, leeks, chives, and Chinese onions.

Onions contain a number of sulfur compounds that give them their pungent smell. Also, freshly cut onions are well-known for causing eye irritation resulting in tears.

All types of onions produce hollow tubular types of green leaves that you can also consume raw. For example, many recipes include the green leaves of spring onions (scallions) as well as the onion bulb.

In fact, all varieties of onions are so versatile that you can boil, bake, grill, fry, braise, and pickle them.

So, now that we know a little more about onions in general, let’s look at some specific varieties of onions that you can use in the kitchen.

Yellow Onions

Yellow onion is one of the most common types of onions in the world

Yellow onions (Allium cepa) have a strong rich flavor, papery brown-yellow skin, and are one of the most common types of onions in the world.

Cutting through the pale-yellow skin of the onion reveals a light-yellow or white flesh. Due to this type of onion being a dry variety, there is not much juice in yellow onions.

The reason that yellow onions have such a powerful taste is due to their high levels of sulfur. As well as containing sulfur compounds, yellow onions and most other types of onions are rich in antioxidants.

This yellow onion variety is good for frying and sautéing because its sweetness intensifies as it caramelizes. Usually, if a recipe calls for adding chopped or sliced onions to the dish without specifying the variety, you should use yellow onions. Yellow onions are also the main ingredient in French onion soup.

Yellow onions store well throughout the year if kept in dark places at room temperature.

Spanish Onions

Spanish onion is a type of yellow onion which has a wide culinary use

Spanish onions are a type of large yellow onion with a mild taste and are also commonly used for frying, adding to stews, or soups.

One of the reasons why Spanish onions are popular is that they are generally milder than common yellow onions. They also may be slightly sweeter and, for some people, are more palatable when consumed raw.

The large varieties of Spanish onions mean that they are a great choice if you are frying onion rings or want to top a hamburger. Similar to other types of yellow onions, the Spanish varieties have wide culinary use.

Red Onions

Red onion has a milder flavor than some other kinds of onions

Red onions are a type of medium to large-sized onion with deep purple-red skin and white and red onion rings.

Using red onions raw in salads or in lightly cooked foods is common because they have a milder flavor than some other kinds of onions. For example, raw yellow onions tend to be sharper in taste than the red/purple onion varieties. However, just like Spanish onions, red onions roast well and become much sweeter.

The red pigments in this variety of onion are actually from healthy antioxidants. Compared to white onions and yellow onions, red onions have the highest number of these health-boosting compounds. They also have more quercetin (an antioxidant) than garlic and white onions. (1, 2)

Torpedo red onions

Torpedo onion is a variety of red onion

Torpedo onions have elongated red and white bulbs and are classed as a small to medium-sized type of onion. The bulb is covered with a papery red and white skin that covers juicy, mild-tasting flesh. Red Torpedo onions are a popular Italian variety of red onion.

These onions are delicious both raw and roasted as their mild sweet taste isn’t too overpowering. This onion variety goes well on pizzas, in pasta sauces, in stews, or as onion chutney.

White Onions

White onions are a large type of onion with mild taste

White onions are a large type of onion that have white papery skin and white mild flesh.

Although white onions have a high sugar content just like red onions have, they still retain a pungent flavor. These are a good type of onion to use if you need a sharp-flavored onion that is still mild and sweet.

White onions are commonly used in Mexican and Latin American dishes. Because of their relatively mild flavor, white onions are a good type of onion to use if the recipe calls for raw onions. You can also slice the onions and pickle them slightly in vinegar before rinsing to give them a milder taste.

Sweet Onions

Sweet onions are types of onion cultivars that have a sweeter taste

Various types of sweet onions are very popular due to their mild taste and lack of pungent onion flavor.

Sweet onions are not a specific variety of onion, but types of onion cultivars that have been developed to have a sweeter rather than sharp flavor. Compared to yellow onions or white onions, sweet varieties of onions tend to be juicier and have a lower sulfur content.

Let’s look in more detail at some of the tastiest kinds of sweet onions.

Walla Walla onions

Walla Walla onions were developed in Washington State and are a delicious type of sweet onion with a mild flavor. The onion shape is typical of many yellow onion varieties. However, this type of onion is much sweeter than yellow onions. As well as yellow Walla Walla onions, you can also buy sweet white onion varieties.

For many people, this is the choice of sweet onion to eat raw in sandwiches, on hamburgers, or finely chopped in dips.

Vidalia onions

Vidalia onions are one of the sweetest varieties of onion and are very versatile

Another classic sweet onion is the Vidalia onion which has a flattened globular shape and light-yellow, almost white skin. Vidalia onions have a firm white juicy flesh with thin rings.

When it comes to choosing a mildly tasting sweet onion, Vidalia onions usually hit the top of the list. Their high sugar content and low sulfur content mean that they are one of the sweetest varieties of onion you can buy.

These versatile onions are not only great for eating raw. You can increase their sweetness by lightly frying them, roasting them, or grilling them. They also make a delicious ingredient for any recipe that requires onions.

Mayan sweet onions

Mayan sweet onion have flattened globular shape

Similar to Vidalia onions, Mayan onions are a type of super-sweet onion that are delicious when you eat them raw. Mayan sweet onions come from Peru and don’t give off the pungent aromas as yellow or white onions do. They have light brown skins and a round or flattened globe-like shaped bulb.

Bermuda onions

Bermuda onions are a type of very sweet onion that have a rounded flat shape and intensely sweet taste. Reports claim that the Bermuda onion is the original sweet onion from which all US sweet onion cultivars originate.

Texas Supersweet onions

As its name suggests, Texas Supersweet onions are a sweet variety of onions. When compared to other sweet onions, this Texan onion is jumbo sized and covered by light yellowish skin. The white juicy flesh is sweet and mildly tangy and is a good choice of onion to eat raw.

Shallots

Shallots are a type of small onions with milder taste

Shallots are a type of small onion that has papery yellow, red, or gold skin and have a sweet crisp taste when eaten raw or cooked.

Shallot onions grow similar to garlic in that they are clusters of cloves. Depending on the size of the shallot onion, anywhere between 2 and 6 cloves grow under the skin. This type of oblong onion is popular in cooking because it has a milder onion taste with hints of garlic.

Shallot onions have whitish translucent flesh that has tinges of red running through it. You may find that many recipes specify using chopped or sliced shallots in the recipe. This is because they are not as pungent as strong-flavored yellow onions and have a milder but richer flavor.

There can be some confusion about the exact type of onion that shallots refer to. In some countries in the Southern Hemisphere shallots can refer to scallions (spring onions). However, In the Northern Hemisphere, it is referred to the type of onion that grows in clusters garlic-like of cloves.

Cipollini Onions

Cipollini Onion is an Italian type of small round flat onion

One type of small round flat onion that is very popular is the Cipollini onion. This beige-skinned onion variety has a pungent aroma and mildly sweet taste. However, they really sweeten up when roasted or fried.

Cipollini is an Italian variety of onion that is becoming popular outside of Italy. The small onion size means that it’s a good choice to roast whole or prepare caramelized onions. You can also use this type of onion for creaming due to its lack of bitterness when cooked.

Pearl Onions

Pearl onions is one of the smallest type of onions and are great for pickling

One of the smallest varieties of onion is the pearl onion that has a crunchy texture and delightfully sweet taste. Pearl onions are sometimes called button onions, baby onions, or creamers.

Pearl onions are from the same Allium genus as onions but are a cultivar of Allium ampeloprasum which means they are more closely related to leeks.

Pearl onions usually only measure between ¾” and 1” wide (2 – 3 cm) and have firm white flesh. Unlike common onions, pearl onions don’t have such a pungent flavor or sharp taste. The small onion bulbs are surrounded by a thin white skin.

Although white pearl onions are the most popular type of small white onion, you can also buy red pearl onions which have an even milder flavor.

Pearl (button) onions are usually the perfect onion for pickling. Their tiny size means that you can pickle these onions whole without chopping them up. Another way of using button onions in cooking it putting them whole in stews or sautéing them along with other vegetables.

Because of their size, pearl onions are usually the best type of cocktail onion to use.

Cocktail Onions

Pickled onions are made using small sweet onions

Cocktail onions can refer to any type of small sweet onion that is pickled. Cocktail onions are usually prepared by adding spices such as paprika or turmeric to the pickling liquid.

One of the most common types of sweet onions to use for a cocktail onion is the pearl onion. The sweet crunchy texture and lack of pungent aromas mean that it won’t spoil the taste of cocktails.

Some other types of onions that are good cocktail onions are the White Bermuda, Crystal Wax, or small red sweet onions. To ensure these onions are kept small enough for a cocktail glass, they are grown tightly packed together to prevent them from growing too large.

Scallions (Spring Onions)

Scallions (also called spring onions or green onions)

Scallions are another type of onion from the Allium species that have a mild taste without pungency. Scallions are also called spring onions or green onions.

The main use of scallions in culinary dishes is for their long green hollow leaves. Chopped scallion leaves are commonly used in salads, salsas, and stir-fries. They give dishes a mild sharpness without having overpowering onion aromas.

Scallion bulbs are also an important part of many recipes. They are chopped or sliced and fried in a similar why to shallots or other types of mild onion. Similar to other mild onion varieties such as red onions, spring onion bulbs can be chopped and eaten raw.

One North American type of “spring onion” is ramps, sometimes called Tennessee truffles (Allium tricoccum). This type of leafy onion has red edible stems and long green leaves. When consumed raw, ramps have a taste similar to garlic but when cooked they are sweeter like cooked scallions.

Ramp is a species of wild onion widespread across parts of Canada and the United States

Leeks

Leek is a type of onion that has a bundle of leaf sheaths tightly bound together

Leeks are an Allium vegetable that are closely related to onions but is somewhat sweeter and less pungent. These tall vegetables from the onion family can grow to 10” (25 cm) tall and measure 2” (5 cm) in diameter.

Leeks (Allium ampeloprasum) don’t produce bulbs like onions or cloves like shallots or garlic. Leeks are an edible root that consist of leaf sheaths tightly bundled together. The part of leeks that grow below the ground is a translucent white color. This gradually turns to dark green further up the sheath.

You can use leeks raw or cooked, depending on how you prefer this onion-tasting vegetable. You can chop green leek sheaths raw and add them to fresh salads. Or, chopped leeks are a common ingredient in many soups and stews. Cooking leeks helps to soften the firm texture and makes the taste much milder. You can also sauté leeks and add them to pies or savory tarts

Welsh Onion

Welsh onion is similar to spring onion

The Welsh Onion (Allium fistulosum) is a type of bunching onion that grows similar to spring onions.

Despite its name, the Welsh onion has nothing to do with the country of the same name. This onion has a small white bulb that spouts tubular hollow leaves similar to scallions. Some larger varieties of Welsh onions can look like leeks due to their size.

The green leaves of the Welsh onion are commonly used in salads, soups, or as a garnish for Japanese or Korean dishes.

Chinese onion

Chinese onion is also known as Chinese Scallion, Japanese scallion, rakkyo and oriental onion

Chinese onion (Allium Chinense) is native to Asia and is grown in many other countries.

It has white bulb, green stalks and small purple flowers that bloom in spring. Both bulb and stalks are edible and can be eaten cooked or raw.

Chinese onion is also known as Chinese Scallion, Japanese scallion, rakkyo and oriental onion, and has a mild taste. It is often pickled and served alongside other dishes.

Read NextTypes of Peaches: Freestone, Clingstone and More Peach Stone TypesTypes of Vegetables: Different Kinds of Vegetables With Their Picture and NameTypes of Cucumbers: Varieties from Around the World (Including Pictures)The Fastest Growing Fruits (With Pictures)Types of Onions: Varieties of Onions and How to Use Them (Including Pictures) was last modified: January 24th, 2024 by Jessica Nolan, Gardening Expert

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imtoken钱包官网下载2.|onions

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ONION中文(简体)翻译：剑桥词典

Onion | Description, History, Uses, Products, Types, & Facts | Britannica

onion（英文单词）_百度百科

Onions: 7 Different Types and How to Use Them

onions是什么意思_onions的翻译_音标_读音_用法_例句_爱词霸在线词典

How to Grow and Care for Onions

Onions: Health benefits, health risks & nutrition facts | Live Science

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