A liliaceous plant of the genus Allium (Allium cepa), having a strong-flavored bulb and long hollow leaves; also, its bulbous root, much used as an article of food. The name is often extended to other species of the genus.
The flavor of an onion{1}.
Related to the lily, this underground bulb is prized around the world for the magic it makes in a multitude of dishes with its pungent flavor and odor. There are two main classifications of onion - green onions (also called scallions) and dry onions, which are simply mature onions with a juicy flesh covered with dry, papery skin. Dry onions come in a wide range of sizes, shapes and flavors.
edible bulb of an onion plant
bulbous plant having hollow leaves cultivated worldwide for its rounded edible bulb
an aromatic flavorful bulb
a bulb of the garlic and shallot family and there are many varieties, with subtle flavour and pungency differences
an example of a true bulb
an underground stem surrounded by thick, fleshy leaves that store food
There are two main classifications of onion - green onions (also called scallions) and dry onions, which are simply mature onions with a juicy flesh covered with dry, papery skin. Dry onions come in a wide range of sizes, shapes and flavors. Among those that are mild flavored are the white or yellow Bermuda onion, available March through June; the larger, more spherical Spanish onion, which is usually yellow skinned (but can be white) and in season from August to May; and the red or Italian onion, which is available year-round.
This underground bulb is related to leeks, garlic, and chives and is prized for its distinct, pungent flavor and aroma. There are two types: green ("scallions") and dry onions. The white-skinned onion has the mildest flavor of the onions.
The genus Allium includes several varieties of onion...
Onion in the general sense can be used for any plant in the genus Allium but used without qualifiers usually means Allium cepa, also called the garden onion. Onions (usually but not exclusively the bulbs) are edible with a distinctive strong flavour and pungent odour which is mellowed and sweetened by cooking. They generally have a papery outer skin over a fleshy, layered inner core.