Onion, the common name for a herbaceous biennial plant and its edible bulb of the lily family, originated in Asia but has been cultivated worldwide for thousands of years.
Belonging to the lily family, onions share their underground storage system with other plants like leeks, garlic, chives, shallots, and green onions.
Onions have a rich history, likely known in India, China, and the Middle East before recorded history. Major producers include China, India, the United States, Russia, Japan, Turkey, and Spain.
Used extensively in cooking, onions add flavor to a variety of dishes such as stews, roasts, soups, and salads. Despite being low in nutrients, they are a staple cooked vegetable.
Onions come in diverse sizes, shapes, colors, and pungencies. Warmer climates tend to produce milder, sweeter onions, while the plant’s sulphurous oils contribute to its characteristic pungent taste, often leading to tears when cutting fresh onions.
In Asian cuisine, onions serve as a fundamental ingredient, imparting depth and aroma to dishes ranging from stir-fries to curries and soups. Their versatile nature makes them an indispensable element in traditional Asian cooking, adding layers of flavor to both simple and elaborate recipes.