Onion
Allium cepa · Allium
8 varietiesTop 10 pairings
Sharp and eye-watering raw, melting and sweet when cooked, the onion is a layered bulb grown in nearly every inhabited region and the aromatic foundation of cuisines from France to India.
Picking a good onedrag
Just curedSprouted and soft
Firm and paperyBuy itAnything: raw in a salad, or cooked down.
SkinPapery and dry, flakes lifting
NeckDry and papery, no give
WeightFirm all over, good heft
SmellFaint dry onion, nothing sharp
What you get from one
90%
Edible part
110 g · skin and ends off
122 g
Weight each
each one
Keeping ittap a temperature
A domestic fridge holds it about 5× longer than the counter.
65–75%
Humidity
Open and moving
Airflow