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The main edible part of these vegetables is their bulb, the underground structure where the plant’s nutrient reserves are stored.
Mild and sweet, this onion is widely used as a flavoring ingredient; it is often eaten raw or deep-fried in rings.
The sweetest of the onions, it is often eaten raw, in salads or sandwiches.
Small white onion picked before fully ripe; it is primarily used to make pickles or as an ingredient in stews such as boeuf bourguignon.
The bulb is composed of bulblets called cloves; the germ at its center can make garlic difficult to digest.
The most common onion, widely used as a flavoring ingredient, either raw or cooked; it is also the essential ingredient in onion soup.
It has a more subtle flavor than the onion or the chive; it is eaten raw or cooked and often used as a flavoring ingredient in sauces.