Onions are high in sulphur, vitamin B6 and B9. It has high quantities of water and naturally low in fat. It is high in phytochemical compounds.
It is a versatile vegetable that can be used raw, sauteed, caramelized, roasted, deep fried, pureed or boiled as required. It lends itself very well to almost any cuisine.
It can be consumed with salads, curries or chutnies. Store in a cool dry place, need not refridgerate.
Freezing onions, soaking them under water and keeping the root intact before chopping are some methods to reduce tears while chopping them.