Onion
Also called yellow onion
Raw onions are sharp from sulfur; cooking them releases their natural sweetness.
Flavor profile
Aroma: sulfurous, sweet when cooked
Good to know
Origin: Central Asia
Forms: raw, caramelized, powder
Storage: Store whole in a cool, dark, ventilated spot for weeks; keep away from potatoes.
How to use onion
Sweat for softness
Cook gently with a pinch of salt so the onion softens and sweetens without browning.
Brown for depth
Keep cooking until golden; browning builds savory flavor through the Maillard reaction and caramelization.
What goes with onion
- Gruyere. Onions' caramelization sweetens and contrasts with gruyere’s nuttiness.
- Celery. Celery and onion form the aromatic base of many stocks and soups, adding savory and fresh notes.
- Cilantro. Onion's sulfurous bite contrasts with cilantro's vivid freshness.
- Cheddar. Cheddar's sharp tang and onion's sweetness make a classic combination.
- Butter. Slow-cooked onion sugars caramelize in butter's milk solids for deep sweetness.
- Garlic. Garlic echoes onion’s savory complexity for a stronger base flavor.
- Balsamic Vinegar. Balsamic's sweetness and acidity tame onion's bite.
- Bell Pepper. Bell pepper's sweetness softens onion's sharpness.
- Beef Chuck. Onion’s caramelized sugars amplify beef's umami.
- Clove. Clove’s pungency is tempered by the sweet caramelization of cooked onions.
Mistakes to avoid
- Rushing caramelized onions on high heat, which burns the edges before the middle sweetens.
- Cutting with a dull knife, which crushes cells and makes more tears.
Ideas for tonight
- Slowly caramelize and spoon onto toast with cheese.
- Slice thin and quick-pickle in lime juice.
- Start any soup by sweating diced onion in butter.
Onion: questions
What does onion taste like?
Raw onions are sharp from sulfur; cooking them releases their natural sweetness. Its strongest notes are pungent, sweet, with an aroma that is sulfurous, sweet when cooked.
What goes well with onion?
Onion pairs best with gruyere, celery, cilantro, cheddar, butter. Onions' caramelization sweetens and contrasts with gruyere’s nuttiness.
How do you use onion in cooking?
Sweat for softness: cook gently with a pinch of salt so the onion softens and sweetens without browning.
How should you store onion?
Store whole in a cool, dark, ventilated spot for weeks; keep away from potatoes.
What is the most common mistake with onion?
Rushing caramelized onions on high heat, which burns the edges before the middle sweetens.
