Danilo Alfaro from thespruceeats said that The humble onion is as indispensable to the culinary arts as butter or eggs—or for that matter, knives or plates.
It’s the rare food that can be sweet, savory, pungent and aromatic all at the same time, but that’s what onions do. In a real sense, onions are what make food food—going beyond mere sustenance and making it enjoyable. Making it taste good.
Homemade Chili Powder Recipe
Onions don’t contribute much in the way of nutrition. A few vitamins and minerals, sure, but nothing that isn’t far more abundant in other commonly available foods like rice or broccoli. Nor are onions functionally necessary for any recipe. If you took them away, everything would still work, it just wouldn’t taste as good.
The workhorse, the staple, the everyday brown beauty, yellow onions are suitable for any conceivable use, other than perhaps as a garnish for your martini (use a pearl onion for that). You could easily live a rich and fulfilling life even if this were the only onion you ever tasted.
Larger and slightly flatter than yellow onions, with lighter colored, less opaque skin, sweet onions contain extra sugar, making them good for caramelizing.