Every cuisine on earth uses onions, even though they are a luxury. These tiny, brown, sulfurous spheres are cheap, plentiful, and can be grown almost anywhere.
In the culinary world, onions are one of the most adaptable and common foods. They can be roasted, grilled, pickled, caramelized, battered and deep-fried, sliced thinly, or chopped, and served raw in salads, sandwiches, dips, or as a garnish for tacos.
In the traditional mirepoix, which is a simple blend of onions, carrots, and celery that is used to improve the flavor of soups, stocks, and sauces and goes by several names in different cuisines, onions make up a third of the ingredients.
Onions are rich in potassium, vitamins B, and C. Onion is advantageous for people aiming to lower blood pressure because of the potassium it contains. Onions are heart-friendly root vegetables because of their high antioxidant and anti-inflammatory content.