Fresh onion

Fresh onion is a basic and highly versatile ingredient in cooking, known for its slightly sweet flavor and characteristic aroma that enriches a wide variety of dishes. It is the tender and juicy bulb of the Allium cepa plant, harvested before it fully matures, which gives it a crunchy texture and a milder flavor compared to dry or mature onions.

Its origin dates back to regions of Central Asia and the Middle East, having been cultivated for thousands of years. Today, fresh onion is an essential component in cuisines all over the world, especially in Latin America, where it is used in salads, stews, sauces, and as a base for sofritos.

From a nutritional standpoint, fresh onion is low in calories and rich in antioxidants, sulfur compounds, and vitamin C, which help strengthen the immune system and may have anti-inflammatory effects. It also provides dietary fiber that aids digestion.

In different Hispanic American countries, fresh onion is also known as spring onion, green onion, or Chinese onion, especially when referring to varieties with long green stalks and small bulbs. These terms are often used interchangeably depending on the region to describe both fresh onions and their tender shoots.