Onion
The onion (Allium cepa) is a bulbous vegetable that’s part of the Allium genus, which also includes garlic, leeks, and shallots. It grows underground and is known for its strong aroma, sharp taste, and layers—hence the metaphor of “peeling back the layers.”
Appearance: Onions come in a variety of colors—most commonly yellow, red, and white. The bulb is round or slightly flattened and composed of concentric layers.
Flavor: Raw onions can be pungent and spicy, while cooked onions become sweet and mellow.
Uses: A staple in cuisines around the world, onions are used in soups, stews, sauces, stir-fries, salads, and as a base for many savory dishes.
Health Benefits: Rich in antioxidants and compounds like quercetin and sulfur, onions have anti-inflammatory, antibacterial, and heart-protective properties.