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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 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 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 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 potato and cabbage or kale side dish from Ireland that is typically served during festivals, holidays and various seasonal feasts such as Imbolc, the first day of spring or end of the Celtic year known as Samhain or Hallowe'en.

A Korean condiment or side dish made from fermented fruits or vegetables which may include items such as cabbage, cucumbers, or radish roots, that are combined with garlic, onions, chile peppers, ginger, and spices that are mixed together and seasoned with a Kimchee salted sauce.