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A small pearl onion that has been pickled or brine cured and is used to enhance the flavor of various drinks, such as a martini.

A dry onion grown in Hawaii, that have brown skins and a sweet tasting flesh that is best when eaten raw, but it can also be cooked.

Dehydrated onions ground to a granular form and used for seasoning purposes.

A common Italian heirloom variety of onion that is used to enhance the flavors in a variety of food dishes.

A type of dry onion that has a pure white skin and a sweet, mild flesh that is also white in color. This onion is widely used in Mexican foods, complementing the flavors of other ingredients.

A mild flavored red, white, or yellow skinned onion that will range in sizes of less than or a little more than 1 inch in diameter.

A lighter textured and more fluid soup that is used as a flavoring for food dishes or as an ingredient in a variety of different soup-based recipes, such as French Onion Soup.

A red Italian specialty onion that is shaped similar to a torpedo or spindle. It has reddish purple skin with pale red flesh that has a mild sweet flavor.

A cooked sausage that consists of finely ground pork and liver combined with onions and seasoning, which is formed into a round soft-textured sausage.

A type of dry onion that gets its name from the town in Washington where the variety originated. They are noted for their brown skins and white flesh, which has a very mild and sweet flavor.

A Cajun food dish prepared with poultry giblets (turkey or chicken gizzard and liver), ground chicken, turkey, beef, or game, onions, green peppers, celery, fried or steamed rice, garlic, pepper, bacon fat, and Cajun seasoning.

A slow cooked sauce that uses the cooking process to combine all the ingredients into a blend of unique flavors.

Any of a variety of savory toppings and mixtures of ingredients that enhance the flavor of the pasta dish being served.