Onions for cooking

Cooking onions are one of the essential ingredients in kitchens all over the world, known for their characteristic flavor that can range from sweet to intense and pungent depending on the variety and preparation method. They are edible bulbs that belong to the allium family and are used both raw and cooked to add flavor, aroma, and texture to a wide variety of dishes.

Their origin dates back to Central Asia, and they have been cultivated in various regions of the world for thousands of years. The onion is a fundamental ingredient in Hispanic American, European, Asian, and Middle Eastern cuisines, forming the base of sofritos, stews, sauces, broths, salads, and more.

Onions provide multiple nutritional properties: they are low in calories, rich in fiber, vitamins (such as vitamin C and some B complex vitamins), and minerals like potassium. Furthermore, they contain natural antioxidants that may contribute to cardiovascular health and strengthening the immune system.

In different regions of Hispanic America, onions go by various names that can vary by country or even area. Some common synonyms are white onion, yellow onion, and shallot to refer to certain varieties. In some countries, terms like creole onion or simply onion are also used, without specific distinctions.

In summary, the cooking onion is a basic and versatile ingredient, essential for enhancing flavors and adding a special touch to any recipe.