Onion

Onions (Allium cepa) are bulbous vegetables grown worldwide, belonging to the Allium genus, which also includes garlic, shallots, and leeks. They are cultivated for their pungent flavour and aroma, and can be eaten raw, cooked, or dried. The edible part is a bulb composed of fleshy leaves, which stores food for the plant.

Onions are widely used as a flavouring ingredient in savoury dishes, providing a characteristic pungent and slightly sweet taste. They are a staple in cuisines globally, appearing in everything from soups, stews, and sauces to salads, stir-fries, and marinades. Manufacturers use them to enhance the overall flavour profile of processed foods.

Onion is a common food ingredient and not regulated as a food additive in the UK. It is a source of various nutrients and phytochemicals, including flavonoids and organosulfur compounds. Some research suggests potential health benefits associated with regular consumption of onions and other Allium vegetables, such as effects on cardiovascular health and antioxidant properties, though more peer-reviewed research is needed to confirm these effects. Evidence is mixed regarding specific health outcomes.