Organic Onion

The onion (Allium cepa L.) also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus Allium. Its close relatives include the garlic, shallot, leek, chive and Chinese onion. The part we eat is the “bulb”, which can be eaten both raw and cooked. The onion has a particular flavor that gives dishes a pleasant taste and is often used as a “base” for the preparation of broth, soups, casseroles, risottos, meats, tasty sauces, stuffed onions, in salads and frittata. Onions are commonly chopped and used as an ingredient in various hearty warm dishes, and may also be used as a main ingredient in their own right, for example in French onion soup, creamed onions, and onion chutney. They are versatile and can be baked, boiled, braised, grilled, fried, roasted, sautéed, or eaten raw in salads. Their layered nature makes them easy to hollow out once cooked, facilitating stuffing them. Onions pickled in vinegar are eaten as a snack around the world.