Onion

Onion is a staple vegetable with a sharp taste and distinctive aroma that becomes milder and sweeter when cooked. It serves as a base for sauces, soups, and stews, and can also be used raw in salads and appetizers. When selecting onions, look for firm bulbs without soft spots. If substituting with other onion varieties, keep in mind that white onions are milder, red onions are sweeter, and shallots have a more delicate flavor.

Micronutrients

per 100 g

Minerals

Vitamins

About

Onion is the foundation of any kitchen. It's found almost everywhere: in soups, sauces, meat and vegetable dishes. Its versatility is explained simply: onion works as a flavor enhancer and creates depth that's difficult to achieve any other way. When you slice an onion and place it on a hot pan, magic happens — the sharpness disappears, and sweetness and tenderness appear.

Aroma and flavor

Fresh onion has a sharp, slightly pungent taste with barely noticeable sweetness. The longer you cook it, the sweeter and more tender it becomes. With prolonged heat treatment — especially with slow caramelization — onion reveals completely different facets: a deep, almost sweet flavor with a light bitterness emerges. Raw onion is sharp and piercing, so it is often soaked in water or vinegar before serving.

Role in dishes

Base for frying in soups and borscht — onion and carrot provide the foundation of flavor
Component of sauces and gravies — gives them roundness and cohesiveness
Filling for pies and pancakes — especially when the onion is caramelized
Side dish and appetizer — marinated or fried onion is served separately
Marinades and pickled vegetables — onion adds piquancy and aroma

Combinations with other products

Onion pairs well with all vegetables — carrots, tomatoes, peppers, potatoes. With meat and poultry it is simply indispensable: it enhances their flavor and helps reveal the aroma of spices. It works well with garlic, herbs (parsley, dill, thyme) and acidity (vinegar, lemon juice). Even in sweet dishes, onion can appear — caramelized onion is sometimes added to jam or compotes for flavor complexity.

Selection and Storage

Choose bulbs with dry, thin skin without soft spots and damage
Onions should be firm to the touch, not yielding to pressure
Store in a cool, dry, well-ventilated place — in a basket or net, not in plastic
With proper storage, onions last for several months
Sliced onions can be wrapped in plastic wrap and stored in the refrigerator for several days

Practical Tips

If you're cutting onions and tears are flowing, chill them in the freezer for 15 minutes before slicing — this reduces the release of sharp vapors. To caramelize onions properly, slice them thinly and cook over medium heat for 30–40 minutes, stirring occasionally. For a quick meal, cut onions into larger pieces — they'll be ready in 5–7 minutes. If onions are burning in the pan, add a little water or broth — this will help them cook through without burning.