Onion
Historians believe that bulbs from the onion family have been a food source for many years. In the settlements during the Bronze Age, traces of onion remains were found next to fig and date stones that were dated to 5000 B.C. What is not clear is whether these onions were cultivated. Archaeological evidence supports the theory that cultivation more likely took place around two thousand years later in ancient Egypt during the same time that leeks and garlic were being cultivated. It is believed that builders of the Egyptian pyramids may have consumed radishes and onions.
Onions are available in several forms including fresh, frozen, canned, pickled, and dehydrated forms. Chopped or sliced onions can be used in almost every type of food including cooked foods, fresh salads, and as a garnish. Although most people like the taste of onions, they are not customarily eaten by themselves. Instead, they are eaten as an accompaniment to the meal such as on a sandwich, in a salad, or cooked with an entrée such as peppers and onions, liver and onions, or similar dishes. The variety of onion you choose will determine whether the flavor is sharp and pungent or mild and sweet. Some recipes call for a particular variety of onion for that reason, and some people just prefer a particular onion variety based upon personal preference.
In Britain, onions pickled in vinegar are eaten as a snack or served as a side item in fish and chip shops. They are a staple food in India, and as such are an essential ingredient in Indian cooking. Common uses include use as a base for curries or they may be made into a paste and eaten either as a main course or as a side dish. They also make quite a tasty side dish when sliced and mixed with cucumbers, vinegar, and water.
