Onion (1/4) Calories

Keep whole onions in a cool, dry, dark place with good airflow. Avoid storing them beside potatoes: moisture and gases from potatoes can make onions spoil sooner.

No. Onion is toxic to dogs and can damage their red blood cells, whether it is raw, cooked, or powdered. Keep onion and foods seasoned with it away from dogs, and contact a veterinarian if your dog eats some.

Yes. Chop onion and freeze it in meal-sized portions. Thawed onion becomes soft, so it works best in cooked dishes such as soups, sauces, and casseroles rather than in salads.

An onion that is soft, slimy, moldy, or unpleasant-smelling has spoiled and should be discarded. A dry outer skin or a small green shoot alone does not mean the onion is unsafe.

Red onion is often milder and commonly used raw, while yellow onion develops a sweeter, deeper flavor as it cooks. You can usually swap them in a recipe, though the color and final taste will change.

Yes, raw onion is safe to eat and adds a sharp, crisp flavor to salads, sandwiches, and salsas. If its bite is too strong, soaking sliced onion briefly in cold water can mellow the flavor.

Onion contains fermentable carbohydrates that gut bacteria break down, producing gas. People with irritable bowel symptoms may be especially sensitive; cooked onion or a smaller portion may be easier to tolerate.

Cook thinly sliced onion slowly in a pan with a little oil, stirring regularly until it softens and turns deep golden brown. High heat can burn the outside before the onion has time to sweeten.

Onion can be part of meals for people managing blood sugar, but eating it has not been shown to replace diabetes treatment or reliably lower glucose on its own. Anyone adjusting diabetes medication should discuss changes with their clinician.