Onions are a versatile bulbous vegetable that belong to the Allium family. It is known for its crisp, juicy flesh and its layered, paper-like skin. They can range in color from red and purple to white and yellow. Yellow onions are widely used in cooking, whereas red onions are valued for their mild, slightly sweet flavor. Green onions, also known as scallions, have a milder flavor and can be used as a vegetable or garnish. Onions, a common ingredient in many cuisines, are valued for their flavor and fragrance.

Onions have numerous health benefits because they contain high levels of vitamins C and B6, antioxidants, and sulfur compounds. They have anti-inflammatory, antibacterial, and antioxidant properties that promote overall health. Onion consumption can improve heart health by lowering cholesterol and blood pressure, boosting the immune system, and helping in digestion. Onions are known to have the potential to reduce cancer risk due to their high content of quercetin and other phytonutrients. Onions are a versatile ingredient in the kitchen. They can be mixed into soups, stews, and stir-fries to add depth and complexity, or eaten raw in salads and sandwiches. When cooked, they develop a sweet, caramelized flavor. Onions can also be roasted, pickled, or used as a base for various sauces and dishes.