Onion

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Onion (Allium cepa)

Onion (Allium cepa), 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.

Pronunciation

/ˈʌn.jən/

Etymology

The word "onion" comes from the Latin word "unio", which means "single", or "one"—reflecting the onion plant producing a single bulb, unlike its relatives, the garlic, that form clusters of bulbs.

Description

The onion plant has a fan of hollow, bluish-green leaves and its bulb at the base of the plant begins to swell when a certain day-length is reached. The bulbs are composed of shortened, compressed, underground stems surrounded by fleshy modified scale (leaves) that envelop a central bud at the tip of the stem.

Culinary uses

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 or onion chutney. They are versatile and can be baked, boiled, braised, grilled, fried, roasted, sautéed, or eaten raw in salads.

Medicinal uses

Onions have been used as a food source for millennia. In ancient times, onions were used for their medicinal properties. They are rich in sulfur containing compounds that are responsible for their pungent odors and for many of their health-promoting effects.

Related terms

  • Bulb: The rounded part of the onion, which grows underground.
  • Allium: The genus to which the onion belongs.
  • Vegetable: The category of food to which the onion belongs.

External links

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