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Sweet, lightly caramelized, source of fiber and vitamin C
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Baked half-cooked onion (80 g) has 33 calories. That works out to 41 calories per 100 g. It contains 7.4 g of carbs, 0.9 g of protein, 0.1 g of fat and 1.3 g of fiber. Its 5.8 mg of Vitamin C covers 6% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 1 piece (medium) · 80 g
33
KCAL / 80G
Carbs
7.4g
· 3% DV
Protein
0.9g
· 2% DV
Fat
0.1g
· 0% DV
Fiber
1.3g
· 5% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 87% · Protein 11% · Fat 2%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 33 kcal | |
| Total fat | 0.1 g | 0% |
| Saturated fat | 0.02 g | 0% |
| Trans fat | 0 g | |
| Sodium | 3.2 mg | 0% |
| Total carbohydrate | 7.4 g | 3% |
| Fiber | 1.3 g | 5% |
| Protein | 0.9 g | 2% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 80 g | 33 kcal |
| 1 slice (thin) | 20 g | 8 kcal |
| 1 slice (thick) | 40 g | 16 kcal |
| 1 piece (small) | 50 g | 21 kcal |
| 100 g | 100 g | 41 kcal |
| 1 serving (medium) | 100 g | 41 kcal |
| 1 piece (large) | 120 g | 49 kcal |
| 1 serving (large) | 150 g | 62 kcal |
Calculated from 41 calories per 100 g.
To make baked half-cooked onion, peel the onion and bake it whole or halved until the outside softens while the center stays slightly firm. Check it as it cooks, since smaller onions will be ready sooner.
Baked half-cooked onion keeps a little bite while its outer layers turn sweet and lightly caramelized. That contrast makes it useful as a side or topping when you want onion flavor without the soft, collapsed texture of fully cooked onion.
Yellow and white onions both work well for baked half-cooked onion. Choose onions of similar size so they cook at roughly the same pace, and avoid very small ones if you want the centers to remain distinct rather than soften completely.
To keep baked half-cooked onion from burning, arrange the onions in one layer and check them as they roast. If the outside is browning before the center softens, cover them loosely and take them out while the middle is still slightly firm.
Yes, baked half-cooked onion is usually peeled before baking or before serving. If you bake it with the dry outer skin on, remove that papery skin before eating; it is tough and does not have the tender texture of the onion underneath.
Baked half-cooked onion keeps for up to three days in the refrigerator when stored in a sealed container. Refrigerate it promptly after serving, and reheat only the portion you plan to eat.
Yes, you can reheat baked half-cooked onion in the oven or microwave. Cover it to limit drying, and heat it just until warm; reheating it for too long can make the center fully soft and erase its half-cooked texture.
Baked half-cooked onion pairs well with grilled meat, roasted vegetables, and savory grain dishes. Its mild sweetness also works in sandwiches or salads, where it adds a softer, less sharp onion flavor than raw onion.
No, baked half-cooked onion is not the same as caramelized onion. It is cooked only until partly tender, leaving some bite, while caramelized onion is cooked much longer until deeply browned, soft, and sweet.
It can: baked half-cooked onion may cause gas or bloating in people sensitive to onions. Baking softens its texture but does not remove all the fermentable carbohydrates that can trigger symptoms, so a smaller serving may be easier to tolerate.
Vitamins
Vitamin C
5.76mg · 6% DV
B6
0.1mg · 6% DV
Folate
15.2µg · 4% DV
B1
0.04mg · 3% DV
Minerals
Manganese
0.1mg · 4% DV
Copper
0.03mg · 3% DV
Potassium ⭐
117mg · 3% DV
Phosphorus
23mg · 3% DV
Sodium
3.2mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 33 calories in 1 piece (medium) (80 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Baked half-cooked onion is a simple side made by roasting peeled onions until they soften but still hold their shape. It’s an easy home-cooking preparation rather than a dish tied to one particular region, and baking brings out the onion’s natural sweetness while giving the outside a little colour.
Serve it warm alongside grilled food, fish, grains or other roasted vegetables; it can also be folded into a salad once cooled. The texture should be tender with a slight bite, and the flavour lightly caramelised rather than sharp. It contributes fibre and vitamin C, with 41 calories per 100 g. Use just a little oil if you want to keep the side light, and finish with herbs or a squeeze of lemon.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.02g
MONOUNSATURATED
0.01g
POLYUNSATURATED
0.02g
Omega 6:3 ratio 2:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.