Onion

What Is Onion?

Onion (Allium cepa) is a layered root vegetable from the lily family. It comes in three main colors—yellow, red (purple), and white—each differing in aroma intensity and sharpness. That nearly every dish in Turkish cuisine starts with sautéed onion makes it one of the most fundamental kitchen ingredients.

Red onion has a milder, sweeter taste when eaten raw, while yellow onion develops a deep, caramelized flavor when cooked. White onion is the sharpest and least sweet; it is generally preferred in salsas and pickles.

Nutritional Value of Onion

Onion is a low-calorie vegetable; 100 grams contains about 40 kcal of energy, 1.7 g fiber, and 9.3 g carbohydrate. The sulfur compounds it contains (the source of its sharp smell) and flavonoids such as quercetin are its most notable plant compounds.

What Are the Benefits of Onion?

Various studies continue on the quercetin and sulfur compounds in onion; some studies consider these compounds as part of a balanced diet. With its low-calorie, fiber-containing structure, it can easily be added to daily nutrition.

This information is general; onion is a food, not a substitute for medical treatment.

How to Choose Onion?

A good onion feels firm and heavy in the hand; its skin is dry and crackly.

• The skin should be dry, shiny, and smooth; damp or moldy skin is a sign of spoilage.
• Onions with no sprouts or green shoots should be preferred.
• Tightly closed onions with no soft spots keep longer.

How to Store Onion?

Onion can be stored for 3-4 weeks in a cool, dry, well-ventilated place away from light. It should not be kept together with potatoes; the potato's moisture and gas cause the onion to rot faster. Cut onion stays fresh for 3-4 days in an airtight container in the refrigerator.

Using Onion in the Kitchen

Onion is used raw, sautéed, or caramelized. The sautéing time and heat directly determine the vegetable's flavor: onion cooked slowly over low heat develops a sweet, deep aroma.

How to Chop Onion Without Crying?

Chilling the onion in the refrigerator for 10-15 minutes before cutting slows the evaporation of the eye-irritating compounds. Using a sharp knife and keeping the cut surface less exposed also reduces the effect; working in a well-ventilated area helps.

How to Make Caramelized Onion?

Thinly sliced onion is cooked over low heat with a little oil, stirring frequently, for 30-40 minutes. Once the sugars are released and it turns a deep golden color, the caramelized onion is ready; it is used in burgers, soups, and rice dishes.

What Recipes Use Onion?

Dolma, vegetable dishes, soups, and nearly all sautéing-based recipes start with onion. Raw, it stands out in chopped salad and kebab side garnishes; caramelized, it stands out in burgers and rice dishes.

Frequently Asked Questions

Why do eyes water when chopping onion?

When an onion is cut, its cells break apart and a sulfur compound that comes into contact with air turns into gas and reaches the eyes; this causes irritation and tearing. Chilling the onion and cutting it in a well-ventilated area reduces the effect.

Is raw onion harmful to the stomach?

Raw onion can cause a burning sensation or gas in some people with a sensitive stomach; this is generally related to the amount and individual tolerance. If the discomfort persists, consulting a specialist is recommended.

What is the difference between red onion and yellow onion?

Red onion is milder and sweeter, preferred when eaten raw. Yellow onion gives a deeper, more caramelized taste when cooked; it is more commonly used in sautéing-based dishes.

What is onion skin used for?

Onion skin is not eaten directly, but it is traditionally added to the boiling water for stock and some dishes to add color and depth; it is strained out and discarded at the end of use.

Can sprouted onion be eaten?

A lightly sprouted onion can generally be eaten; the sprout part is removed, and if the rest looks firm and sound, it can be used. Softened, moldy, or foul-smelling onion should be discarded.