Small onion

Small onion is a variety of onion with a reduced size, characterized by its generally round shape and its milder and sweeter flavor compared to large onions. Due to its compact size, it is ideal for preparing stews, sauces, pickles, or as a side in various dishes, adding a touch of flavor without overpowering the other ingredients.

The origin of the onion dates back to regions of Central Asia and the Middle East, and today it is cultivated all over the world. The small onion is especially popular in Hispanic American cuisine for its versatility and ease of integration into both raw and cooked preparations.

Among its properties, its content of antioxidants, vitamins (such as vitamin C and some B complex vitamins) and minerals that benefit the immune system and digestion stands out. Furthermore, it provides fragrance and flavor with few calories, making it a healthy and tasty option.

In different Spanish-speaking countries, the small onion is also known as cebollita, baby onion, spring onion, or shallot (although the latter may refer to a different variety, in some places it is used for small onions). These synonyms may vary depending on the region, but they all refer to this type of small-sized onion widely used in both home and professional cooking.