Aromatic vegetable
Onion
Allium cepa
An intensely sulfurous profile that shifts from a raw, pungent, tear-inducing bite to sweet, mellow, toasted notes once cooked.
Aroma compounds
The volatile molecules behind its aroma. Each one adds a distinct note.
- Propanethial S-oxide the lachrymatory factor: sharp, irritating and penetrating note of freshly cut onion
- Propanethiol the main odor source: sulfurous, pungent, fresh-cut onion
- Dipropyl disulfide mellower cooked-onion aroma with a slightly nutty undertone
- Methyl propyl disulfide green, alliaceous note typical of cooked onion and scallion
- Dimethylthiophene formed on frying: the characteristic fried, toasted onion aroma
In the kitchen
The aromatic base of the sofrito behind countless stews, sauces, soups and rice dishes. It is also eaten raw in salads and fresh salsas, pickled, caramelized or fried as a garnish.
Season Available year-round; storage onions are harvested in late summer and autumn.
Pairs with
- Garlic
- Tomato
- Beef
- Potato
- Bell pepper
- Egg
Recipes with onion
- Creamed Swiss Chard (Acelgas a la Crema)
- Aji de Gallina — Creamy Peruvian Shredded Chicken Stew
- Chilean Ajiaco — the leftover-steak soup eaten after Independence Day
- Shrimp Ceviche — Fresh Lime, Red Onion and Cilantro
- Chilean Salad (Ensalada Chilena) — Tomato and Onion Salad
- Cracking lentil & tuna salad with crunchy veg
- Chilean pebre (fresh tomato, onion & cilantro salsa)
- Pollo Arvejado (Chilean Chicken and Pea Stew)
- Homemade Tomato Sauce for Pasta