Onions (Allium cepa) are pungent, layered bulbs used globally as a versatile vegetable and flavoring base in cooking, belonging to the lily family with garlic and leeks; they offer health benefits like antioxidants (quercetin) and vitamins (B6, C, fiber) and can be eaten raw, cooked, or pickled, transforming from sharp to sweet when heated. Cutting them releases sulfur compounds that cause tearing, but they're essential for adding depth to dishes, from curries to salads.
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