The History and Varieties of Onions and How to Use Them

Onions are a staple in nearly every kitchen and have been used for thousands of years in kitchens in all four corners of the world. Some people enjoy them raw, while others prefer them cooked, reflecting the vegetable’s versatility in both flavor and texture. Even whether to include onions in menemen is a debate, but whichever side you take, onions are found in almost every home kitchen. Originally from Central Asia, onions spread through Mesopotamia to Europe and became a staple in many cuisines over the centuries. The onion varieties found in stores and markets today differ considerably in appearance and flavor.

The history of onions
Onions have a long history intertwined with many cultures, and their origins are thought to date back to around 2000 BCE. Cultivation began in Central Asia and spread through Mesopotamia to European countries. Mentions of onions in Assyrian inscriptions show how old a part of culinary tradition this vegetable is. In French researcher Jean Bottero’s work on the Assyrians, leeks, garlic, and shallots are noted as common ingredients in the cuisine of the time. Türkiye’s historical location in similar regions is presented as one reason onions have such deep roots in Turkish culture. This long history makes onions not only a source of flavor but also part of a cultural heritage.

Common onion varieties
Six types are commonly found in kitchens: scallions or green onions, shallots, red onions, white onions, purple onions, and dry onions. Each has a different intensity of flavor and texture; red and purple onions are generally considered better for eating raw, while dry onions are better for cooking. Shallots are preferred in dishes where they are used whole because of their small size. In addition to these six common types, nearly 700 onion varieties exist worldwide, including genetic diversity and cultivated varieties. Each region tends to grow onions suited to its climate and culinary traditions, which helps explain their many forms around the world.

Onion production and consumption
Nearly half of global onion production takes place in China and India, while the United States has the highest yield. Türkiye ranks seventh; despite losing about 41% of its onion-growing area over the past 20 years, it reportedly increased its yield by 61%, producing more on less land. The leading onion-producing provinces in Türkiye are listed as Ankara, Amasya, Çorum, Adana, and Tokat. According to 2018 figures, Libya ranked first for annual onion consumption per person, followed by India and Türkiye; per-capita annual consumption in Türkiye is 22.4 kilograms.

How to choose and store onions
Choose onions with dry, glossy, firm skins; onions that feel soft or damp may be starting to rot. Sprouted onions are edible, but they can taste sharper and sometimes slightly bitter, so fresh, firm ones are preferred. Dry onions can keep for weeks in a cool, dry, well-ventilated place. Onions stored in the refrigerator may soften more quickly because of moisture. Chopped onions can be kept for a few days in an airtight container in the refrigerator, but they should be stored separately so their odor does not transfer to other foods.

What to make with onions
Onions become sweeter as they cook and develop a deep aroma when caramelized, making them the flavor base for many dishes. French onion soup is a classic dish made by combining onions caramelized slowly over low heat with meat stock; it is one of the dishes that best highlights their sweet-savory balance. An onion-and-egg dish from Ottoman cuisine is a simple but hearty preparation of finely chopped onions sautéed in oil with eggs cracked on top. To reduce the sharpness of raw onions, thinly slice them and soak them in cold water for a few minutes; this mellows their flavor and balances them in salads.