Oranges

Onions are foundational, aromatic, and versatile, with a flavor that ranges from sweet and mellow to sharp and pungent. Their layers mirror their complexity, offering both depth and vibrational energy to plant-based dishes. Each bulb carries earthy grounding and a natural sweetness that transforms when cooked.

VOLUME
Moderate

FLAVOR PAIRINGS
Garlic, shallot, leek, chive, ginger, green onion, thyme, rosemary, sage, tarragon, bay leaf, black pepper, white pepper, paprika, chili, cumin, coriander, turmeric, tomato, bell pepper, zucchini, carrot, pumpkin, sweet potato, broccoli, cauliflower, spinach, kale, collard greens, arugula, eggplant, avocado, lemon, lime, vinegar, tamari, soy sauce, coconut aminos, tahini, cashew cream, coconut cream, olive oil, avocado oil, sesame oil, quinoa, rice, millet, amaranth, oats, buckwheat, chickpeas, lentils, tofu, tempeh, maple syrup, date syrup, agave, coconut sugar, jaggery, molasses, vegan soups, stews, sauces, plant-based casseroles, and savory baked goods.

SELECTING
Choose firm, dry onions with intact skins and no soft spots or sprouting. Organic onions retain higher flavor integrity.

HOW TO USE
Sauté, caramelize, roast, grill, or eat raw in salads and sandwiches. Combine with herbs, spices, or acids to enhance flavor and digestibility.

STORING
Store in a cool, dry, dark, well-ventilated place away from potatoes. Avoid refrigeration unless peeled or chopped.

SUBSTITUTIONS
Shallots, leeks, green onions, or chives for variations in flavor and intensity.

HEALTH BENEFITS
Rich in antioxidants, sulfur compounds, and vitamin C. Supports immunity, digestion, and cardiovascular health. Energetically, onions stimulate, ground, and strengthen vitality.

CONCERNS
Raw onions may cause digestive sensitivity in some individuals.

HISTORY
Onions have been cultivated for thousands of years worldwide, prized for their flavor, medicinal properties, and adaptability. They remain indispensable in plant-based and high-vibration kitchens.