The Science Behind the Most Widely Used Allium in the World: Onions | What’s Eating Dan?

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Did you know onions are the most widely use allium and the third most widely used vegetable in the world? In this episode, Dan answers questions like: Why do onions make you cry? What’s the best way to cut an onion? and many more.

Get the recipe for caramelized onions:
Get the recipe for caramelized onion dip:
Get the recipe for pickled red onions:

Watch the episode on our other favorite allium, garlic:

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36 Comments

  3. For anyone out there, as someone with roots (pun intended) in Vidalia Georgia, he is pronouncing it wrong.
    It's vi-day-lee-uh. People who have a south Georgia accent will say vi-daya He said it vi-dall-lee-uh. Anyone local to Georgia will look at you funny if you say it like that

  7. Hiya Dan! Love your content! I have 2 onion questions for you. Exactly what happens when you add baking soda to cooking onions? The onions seem to fall apart. My second question is why does anybody talk about the quick pickle using lime juice and kosher salt. Great for Mexican food! Thanks in advance!

  14. "Fast" and "caramelized" are antithetical concepts when it comes to onions (and other veggies, like cabbage). Some things take time — onions should be caramelized AT LEAST 45 mins on a low-med heat — they should be a much deeper amber than the recipe in the video. IMHO

  20. Once upon a time, when I was very young, maybe 19, I cooked a meal but forgot to add onions. The meat was the most bland, lacking in flavour meat ever.
    I’ve never forgotten to add onion since but I do understand how much onion add to food.
    For what it’s worth, I’m almost 60 now. Some mistakes are only made once.

  22. Unlike other nation cuisin that based on stock or soup, Almost all javanese recipes based on garlic and onion except its shallot. Idk why, but before 2015 almost all english dictionaries translated shallot in indonesian to onion in english.

  24. Very interesting. When I lived in France in 2005 I immediately noticed that the "white onions" in France were noticeably more "hard" and also more "hot" than American white onions. This probably explains why true French onion soup is…heavenly. The onions really stand up to the Gruyere.

  29. I FREAKIN LOVE ONIONS! MAINLY RAW because I want that full flavor but I love all and apparently all alliums or most because I love scallions, leeks, garlic, etc. GREAT VIDEO!

  31. I NEVER cry when slicing onions. I found the SECRET. You store your onions in the bottom drawers of your fridge, along with your fruits and avocados. Once they are cold, they don't make you cry and they also DON'T impart any onion flavor to fruits UNLESS you peel off their protective skins. Garlic ALSO keeps fresh in an uncovered container with the garlic paper skins covering the garlic head and just cut off each piece as needed. Keep them also in that container, uncovered along with the onions. The skins will protect them for use. Leave them long enough and some will sprout. I'm burying one in my garden this summer to help it produce garlic cloves for me. Just fun to watch.

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