Onions (Allium cepa) are herbaceous perennials cultivated as annuals or biennials due to their unique bulbs, which flower in the second year. These plants grow 60-100 cm tall, with hollow, cylindrical green leaves that distinguish them from relatives like leeks and garlic in the Allium genus. The upright flower stem is also hollow, bulging slightly at the base.
The bulb is large and spherical, occasionally slightly flattened.
Today, onions exist almost exclusively in cultivated forms. Likely originating in Iran, they spread swiftly across Asia and Europe, becoming a cornerstone of ancient rural diets. Egyptians, Greeks, Gauls, and Romans prized them highly. The Gauls even used onion skins to predict weather—a thick layer foretold a severe winter.
As both vegetable and condiment, onions shine raw, cooked, or pickled in vinegar. Their young leaves offer fresh aroma.
In France, varieties are classified by bulb color:
Protected designations: France's sweet Cévennes onion earned AOC status in 2003; Roscoff's rosé onion awaits certification.
Potato and Onion Cupcakes
Ingredients for 4: 325g onions, 600g Charlotte potatoes, 2 whole eggs + 2 yolks, 10 cl fresh cream, salt, pepper.
Peel and finely chop onions; blanch in boiling salted water, cool, drain, then sauté in butter and season. Peel and finely slice potatoes (mandoline or food processor).
Whisk eggs and yolks with cream; season.
Layer onions and potatoes in 10 small springform pans, adding egg mixture between layers.
Bake at 120°C for about 45 minutes.
Pro Tip: Fewer Tears Ahead
Researchers in New Zealand and Japan have created a tear-free onion by editing out the gene causing eye irritation. Despite industry buzz, commercial availability is 10-15 years away. For now, rinse onions under running water to cut tears.
