Onion
Allium cepa · onion · oignon
Onion: what every chef needs to know
The onion is, together with garlic and carrot, the foundation of almost every classic sauce, soup and braise. Onions contain quercetin (antioxidant) and sulphur-containing compounds responsible for the tearing sensation when cutting. In commercial kitchens, several types are distinguished: yellow onion (standard, for sauces and stews), red onion (sweeter, for salads and quick pickles), white onion (milder, for fresh dishes), shallot (refined, for sauces), spring onion (fresh, decorative) and pearl onion (for garnish). Caramelising onions is one of the most fundamental cooking techniques: this takes a minimum of 30–45 minutes over low heat and results in sweet, golden onion through the Maillard reaction combined with sugar caramelisation. Quick caramelisation over high heat does not achieve the same result.
Onion: nutritional values per 100g (raw)
Based on unprocessed product. Source: NEVO 2021 (RIVM/WUR) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2021 (RIVM/WUR).
Onion: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
French onion soup with slowly caramelised onions, beef stock, croutons and melted Gruyere. A world classic from the Parisian brasserie tradition, described by Escoffier. Onion is the sole vegetable ingredient.
Niçoise uitentaart on brooddeeg with caramelised onions, anchovy and black olives. characteristic or the kitchen of Nice, a combination of Italian focaccia and Provencal smaakmakers.
Frisée salad with lardons, poached egg, croutons and vinaigrette, garnished with fried onions. A bistro classic from Lyon, the gastronomic capital of France.
Alsatian flatbread with creme fraiche, thin onion rings and lardons, baked at high temperature. The onion is applied raw and cooks in the oven: a texture classic.
Indian deep-fried fritters of onion, chickpea flour and spices (cumin, coriander, chilli). One of the most widely eaten street food dishes in India and a popular starter in Indian restaurants worldwide.
Small pearl onions glazed in butter and stock to a glossy, sweet-savoury coating. A classic garnish in French haute cuisine alongside meat and game preparations.
Onion: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Patience is key: high heat does not produce true caramelisation.
Keep the root end intact while slicing to prevent the layers from falling apart.
Roast with skin on for a sweet, soft onion; ideal as a base for soups.
Red onion, vinegar, sugar and salt create a bright, fresh garnish.
Onion: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Onion: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Dutch seed onions: harvest August–September, storage period until April. Spring onions: April–October. Shallots: harvest July–August, store until December.
Onion: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Onion: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
Onion has a transformative flavour: raw, sharp and pungent; caramelised, sweet and complex. The wine follows the preparation. Alsace Pinot Gris with its rich, lightly spiced-sweet style is THE reference for caramelised onion and French onion tart. The lower acidity suits the developed sweetness.
- asace Pinot Gris (Hugel, Trimbach, Zind-Humbrecht)
- asace Pinot Gris Grand Cru Schlossberg
- Grauburgunder Spätlese (Baden, Germany)
The full, floral body of Viognier with apricot and peach notes suits the sweetness of braised or roasted onion. Particularly suited to onion confiture and onion chutney with cheese or meat.
- Condrieu AOC
- Viognier (Languedoc)
- Saint-Joseph Blanc
- Yalumba Viognier (Australië)
Gewürztraminer with its pronounced rose, lychee, and clove character is the classic pairing with the Alsatian onion tart (tarte flambée with onions and lardons). The aromatic power stands on equal footing with the intensity of caramelised onion.
- asace Gewürztraminer (Trimbach, Hugel)
- asace Gewürztraminer Grand Cru
- Traminer (Süd-Tirol, Italië)
For sweet onion preparations (onion confiture, onion glaze), Riesling Spätlese offers a deliberately lightly sweet counterpart with high acidity that keeps the sugars in balance. The petrol and citrus notes add complexity.
- Mosel Riesling Spätlese (Weingut Loosen, Dr. Thanisch)
- Rheingau Riesling Spätlese
- asace Riesling Vendanges Tardives
The typical white pepper and herbal structure of Grüner Veltliner cuts through rich onion preparations and forms a fresh counterpart to onion soups and tarts without overpowering the dish.
- Grüner Veltliner Federspiel (Wachau)
- Grüner Veltliner Smaragd (voller)
- Grüner Veltliner Kamptal (Bründlmayer)
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Onion
How do I cut an onion without tearing?
Refrigerate the onion for 30 minutes before cutting: cold onions release fewer volatile compounds. A sharp knife reduces cell damage. A fan directed at the chopping board or cutting near an open flame also helps. Cut the root end last.
What is the difference between a shallot and a small shallot?
Shallot (Allium cepa var. aggregatum): small, brown-skinned onion with a subtler, slightly garlicky flavour. Ideal for classic sauces (béarnaise, bordelaise). Banana shallot: larger, milder and less expensive. For fine sauces always use true shallots.
How do I make onion chutney?
500g red onion (julienne) + 100ml red wine vinegar + 80g brown sugar + thyme + bay leaf. Begin by caramelising over low heat (30 min), add vinegar and sugar, reduce over low heat until syrupy (another 20–30 min). Store in sterilised jars, refrigerated for 2–3 weeks.
At what temperature should you store Onion?
Store Onion at 10°C to 20°C, dry and dark, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Onion professionally?
The primary professional technique for Onion is Caramelliseren at laag heat, butter or oil for 30-45 min. Always verify core temperature with a calibrated probe thermometer.
Does Onion contain allergens?
Onion is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
