Onions, frozen, whole, cooked, boiled, drained, without salt

About Onions, frozen, whole, cooked, boiled, drained, without salt

The onion (Allium cepa) is one of the most widely used vegetables in the world and the aromatic foundation of savory cooking on nearly every continent. Grown as a layered underground bulb, it comes in many forms, from sharp yellow and white onions to milder red and sweet varieties like Vidalia and Walla Walla, with green onions, scallions, and shallots as close relatives. Raw onion is pungent, crisp, and eye-watering, but slow cooking works a kind of magic, breaking down its sulfur compounds and coaxing out deep, jammy sweetness, which is why so many recipes begin with onions softening in the pan.

Naturally low in calories, they contribute fiber, vitamin C, folate, and beneficial sulfur and flavonoid compounds such as quercetin. Onions turn up almost everywhere, in soups, stir-fries, sauces, curries, salads, and crispy rings, and they caramelize beautifully for burgers and French onion soup. Store whole onions in a cool, dry, airy spot away from potatoes, where they keep for weeks, and chill them briefly before slicing to cut down on the tears.

Source: USDA FoodData Central & FooDB. Values are per 100 g, edible portion.