The Onion, also known as the bulb onion, is dated back 7,000 years but their origin is the subject of debate due to the fact no one actually knows if Egypt, China or Persia was the birthplace of Onions.

What we know today is that onion comes in four colors; yellow, brown, red and white. Yellow onions are used for regular everyday use and are full-flavored, red onions are sharp in flavor and are known to add color to a dish; red onions are also great for grilling. White onion is naturally sweeter than the other onions and is great for sautéing. Unripe Onions that are harvested are often considered spring onions or scallions.

Vitamins include Thiamine, Riboflavin, Niacin, Vitamin B, Folate and Vitamin C. Minerals include Calcium, Iron, Magnesium, Manganese, Potassium, and Zinc. In previous recipes, I have fallen back on the Onion to  bring a unique taste to a dish while creating a pop of color.