Onions are members of the Allium family and closely related to garlic, leeks, and chives. Growing wild on every continent, this vegetable is one of the oldest edible food ingredients known to humankind. The cultivation of onions resulted in numerous varieties differing in size, shape, color, time of harvesting, and taste making onions very versatile. Containing 89% water, onions are a good source of fiber, high in vitamins C and B6, as well as folic acid. When chopped, onions release a sharp pungent smell due to its sulfur compound providing layers of flavor, color, and texture of this bulb vegetable to a variety of savory dishes. Onions represent the third largest vegetable industry in the United States with less than 1,000 farmers producing over two million tons of onions annually with California producing the largest bulb onion crop, much of which is used for dehydrated onion products.