Onion
PantryFrom soups to stews, onions are often the cornerstone of countless different dishes. Raw, sauteed, caramelized, pickled—is there anything the onion can’t do? Onions are part of the lily family and members of the Allium genus, alongside vegetables like shallots, chives, leeks, and garlic. With layers of flavor, there’s no doubt that onions have earned their rightful place in the kitchen, even if they do sometimes make you cry! Onions come in all different sizes, shapes, and colors, but what’s the difference and which onion is best for the job? Here’s the breakdown for some of the most widely used onions: Yellow onions are reliable for almost any dish. If you’re not sure which onion to use, a yellow onion is your go-to. Avoid eating them raw due to their pungent flavor. White onions have a slightly sweet taste and a mild flavor, making them best served raw. A popular pairing for Mexican cuisine, they’re perfect for fresh salsa, pico de gallo, guacamole, or as a topping for tacos. With a bold red-purple color, red onions are sweet and mild in flavor with a touch of spice. They’re best eaten raw or pickled and make a great addition to salads or layered on top of a burger. Sweet onions are yellow in color with a mild flavor and a hint of sweetness. These onions can be eaten raw and are also great caramelized. Perfect for onion rings, salads, and relishes. Onions are best stored whole and unpeeled in a cool, dry, and dark place like a pantry, where they can last for at least a month. They can also be stored in the fridge, but this may result in a softer, soggy onion. This is true particularly for storage onions (yellow, white, red), whereas sweet onions or spring onions tend to do best refrigerated. Regardless of the onion, if you’ve already cut into it, store what’s left in an airtight container in the fridge, where it will stay good for 7-10 days.
Onion nutrition and vitamin info per 100g
| Energy | 39.66999816894531 | kcal |
| Total Fat | 0.10000000149011612 | g |
| Carbohydrate Total | 9.34000015258789 | g |
| Sugars | 4.239999771118164 | g |
| Protein | 1.100000023841858 | g |
| Sodium | 4 | mg |
| Fiber | 1.7000000476837158 | g |
10000+ recipes to cook with Onion
Onion substitutes
- Regular substitute
Onion equivalents and varieties
Onion cooking tips
Samsung FoodPreferably keep onions outside the fridge, better at room temperature and out of the sun
- Samsung Food
To avoid tearing up while cutting an onion, damp a paper towel, fold it and keep it on your chopping board. The acid would be attracted to the paper towel, instead of your tear ducts.
- Samsung Food
When buying onions, look for those firm, with no scent and with unblemished skin.