Onion (or shallot)

Description

Onion (or shallot) has a multi-layered, crunchy structure and a skin that ranges from white to yellow or red; its flavor varies from sharp and tear-inducing to sweet when cooked, while shallots are smaller and more delicate with a subtle, slightly nutty note. They are low in calories, rich in fiber, vitamin C, folates, and sulfur compounds and flavonoids, especially quercetin, which have anti-inflammatory and antioxidant properties, supporting immunity, cardiovascular health, and metabolism. In the kitchen, onion and shallot are versatile: they build the flavor of broths, sauces, stews, salads, and marinades, caramelize beautifully, and enhance meats, vegetables, and one-pot dishes. Store onions in a cool, dry, and well-ventilated place away from light; keep shallots and cut specimens in the refrigerator in an airtight container, avoiding moisture to prevent mold and sprouting.