Pantry · Aromatics

Onion

The first cut in almost every ComidaTime pot: sweet when slow, sharp when raw, the aromatic the books assume you already have.

Onion — aromatic named in the 30-book pantry · Also called yellow onions, white onions, red onions, onions · From The kitchens that still write this name in a recipe line

Onion as it appears in a working ComidaTime pantry.

The journey

Onion is a aromatic with a route. The kitchens that still write this name in a recipe line. Cooks carried the name because a pot without it tasted like a different country.

The corpus names it in 1827 recipes across 30 ComidaTime kitchens, including American, Argentine, and West African. This page keeps the jar next to the hearths that still reach for it.

Public-domain botanical plate of ginger and kitchen aromatics from Köhler's Medizinal-Pflanzen, 1887. — Franz Eugen Köhler, Köhler's Medizinal-Pflanzen (1887) · Public domain. Source

In the kitchen

In 30 ComidaTime kitchens, including American, Argentine, and West African, Onion is not decoration. Add it where the recipe puts it: early if it needs fat and time, late if it is perfume.

Taste Onion before you empty the spoon. Fresh jars smell like themselves; tired ones smell like dust. Buy the smallest amount you will finish.

Healers and the table

Home kitchens treated Onion as food that changed a meal — appetite, warmth, or a settled stomach — the way families talk about a jar, not a clinic.

Onion on a table is supper. Traditional talk around it is not medical advice.

Traditional uses are part of the story of this spice. They are not medical advice.

Used in these ComidaTime kitchens

Find Onion on Amazon