ONION (Fr. oignon, from Lat. vnio, a pearl, but found in Columella, signifying kind of onion), the name given to a few species of the genus cilium (q.v.), and particu larly to A. cepa (Lat. cepa), a biennial bulbous-rooted plant, with a swelling stem, leafy at the base, tapering fistulae leaves, a reflexed spathe, a large globose umbel, usually not bulbiferous, the lobes of the perianth obtuse and hooded, not half as as the stamens. The bulb is simple—not composed of cloves like that of garlic; and in the common variety is solitary, showing little tendency produce lateral bulbs. The native country of the onion is not certainly known, some supposing it to he India and some Egypt, in both of which it has been cultivated from the most remote antiquity. The part chiefly used is the bulb, but the young leaves are also used and young seedlings drawn from onion beds are a very common ingredient in soups and , sauces in the beginning' of Summer. These are known in Scotland as syboes (evidently another form of the word cibol). In warmer climates the onion produces a larger bulb and generally of more ifehcate flavor than in Britain; and is more extensively used as an article of food, being with us whether fresh or pickled, generally rather a condiment. In Spain and Portugal a raw onion is often eaten like an apple, and often with a piece of bread forms the dinner of a working-man. The onion is, however, very nutritious. It contains a large quantity of nitrogenous matter and of unmystalizable sugar; with an acrid volatile sulphurous oil, resembling oil of garlic. The oil of the onion is dissipated by boiling so that boiled onions are much milder than raw onions. In Britain onions are sown either in spring or in August. Great fields of them as of other favorite vege tables are cultivated for the London market; and large quantities of onions arc also Imported from more southern regions. The Bermudas are celebrated for their onions. The onion loves a rich light soil and a dry subsoil. The transplanting of onions is often
practiced, especially of onions sown in autumn which are transplanted in and when these are placed so that the small bulbs are on the surface of the ground, and sur rounded with decayed manure, very large bulbs are obtained. The frequent stirring of the soil is of great advantage. The bulbs are taken up when the leaves decay, and after being dried in the open air or in a loft, may be kept for a considerable time.—The POTATO ONION, also called the EGYPTIAN or GROUND ONION, is a perennial variety waich produces offset bulbs at the root like the shallot; but the bulbs are much larger than those of the shallot mid have less of the flavor of garlic, although stronger than those of the common onion. It is sometimes said to have been introduced into Britain from Egypt by the British army in 1805, but erroneously, as it was cultivated in some parts of Britain long before. It is in very general cultivation among the peasantry in some parts of Scotland.—The PEARL ONION is a similar variety with much smaller bulbs.—The TREE ONION is also generally regarded es a variety of the common onion. It produces bulbs at the top of the stem, the umbels becoming viviparous.—Onions are similar to garlic (q.v.) in medicinal properties but 'milder. As a condiment or article df food they agree well with some stomachs and stitnulate digestion, but are intolerable to others. Roasted onions with oil make a useful emollient and stimulating poultice for suppurating tumors.. The 11SC of onions stimulates the secreting organs.—The error, or WELSH ONION (A. fistulosum), a native of Siberia, cultivated in Britain but more gener ally in Germany, has a perennial fibrous root with no bulb, very fistular leaves and a 8-cornered ovary It is useful as supplying tender green leaves for culinary use in the beginning of spring, like the chive, nod somewhat earlier in the season. It is much larger than the chive but its use is similar.
oranus. Sec WOODLOUSE.