mezzomediOnion
Pungent and sulfurous raw, becomes sweet and caramelized with slow cooking.
Onion is a bulbous vegetable with a sweet and slightly pungent taste when raw, becoming mild and caramelized once cooked. Its crunchy texture transforms into a creamy, tender flavor after long cooking. It is a fundamental element of Mediterranean cuisine, serving as an aromatic base for countless dishes and adding depth and complexity to sauces and stews.
Best pairings
Garlic Classic92%Garlic and onion, the aromatic base of sofrito.
Extra virgin olive oil Classic90%Onion melts into olive oil, a base of Mediterranean cuisine.
Tomato Classic88%Onion and tomato, the base of sofrito and Southern sauces.
Olive oil Classic88%Sacred trilogy: onion confit in olive oil is the base for soffritto, soffriggio, and caramelization.
Potato Classic88%An essential aromatic base: caramelized onions and potatoes, sweetness and depth of flavor.
Fava bean Classic88%A foundational trio with garlic and lemon in Mediterranean purees and stews.
Roasted pepper Classic88%Parallel caramelization during cooking, essential Greek, Turkish, and Maghrebi pairings.
Preserved lemon Classic88%The foundation of tagine: preserved lemon softens onion and creates a sophisticated brine.
Paprika Classic88%A foundational duo: onion + paprika creates the aromatic base of Spanish sofrito and Portuguese refogado.
Ras el hanout Classic88%A fundamental aromatic; onion that creates a flavorful bed for complex spices.
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FAQ
What goes with onion?
Onion pairs especially well with garlic, extra virgin olive oil, tomato, olive oil and potato. Garlic and onion, the aromatic base of sofrito.
What can I substitute for onion?
If you don't have it, try: red onion, shallot, garlic, leek.