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Onion  are commonly chopped and used as an ingredient in various hearty warm dishes, and may also be used as a main ingredient in their own right, for example in French  onion  soup, creamed onions , and  onion  chutney.

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The onion, also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus Allium. The shallot is a botanical variety of the onion. Until 2010, the shallot was classified as a separate species.

Onion (Allium cepa L) is extremely important vegetable crop not only for internal consumption but also as highest foreign exchange earner among the fruits and vegetables. It occupies an area of 1064 thousand ha, with production of 15118 thousand tons. The export of onion during 2011 -12 was 13,09,863.26 thousand tons with a value of Rs 1,722.85 crores. India is the second largest onion growing country in the world. Indian onions are famous for their pungency and are available round the year. Indian onions has two crop cycles, first harvesting starts in November to January and the second harvesting from January to May. There is a sizeable increase in acreage and production of onion in India.In terms of area,there is an increase from 768 thousand ha in 2006-07 to 1064 thousand ha in 2010-11, while in terms of production it has increased from 10,847.00 to 15,118.00 thousand tons. Health Benefits From Onion:  The phytochemicals in onions along with their vitamin C help improve immunity.    Onions contain chromium, which assists in regulating blood sugar.    Onions scavenge free radicals, thereby reducing your risk of developing gastric ulcers.    Onions have antibiotic, antiseptic, antimicrobial and carminative properties to help you stay away from infections.