Onions are a versatile vegetable used in many cuisines around the world. When cooking or baking with onions, it’s useful to know how to convert between different sizes and quantities. Here we will explore the conversion for 1 small onion.
Defining Onion Sizes
Onions come in a range of sizes, from small pearl onions to large Spanish onions. In the US, common onion sizes are:
- Small – approximately 1-2 inches in diameter
- Medium – approximately 2-3 inches in diameter
- Large – approximately 3-4 inches in diameter
- Jumbo – 4 inches or larger in diameter
A small onion is generally considered to be around 1-2 inches in diameter. However, exact sizes may vary between different varieties and sources.
Weight of a Small Onion
The weight of an onion can vary substantially based on factors like variety, freshness, and density. However, on average:
- A small onion weighs approximately 3-4 ounces (85-115 grams)
- A medium onion weighs approximately 6-8 ounces (170-230 grams)
- A large onion weighs 8-10 ounces (230-280 grams)
For the purposes of conversion, we’ll estimate that one small onion is around 3.5 ounces or 100 grams.
Volume of a Small Onion
When measured chopped or diced, a small onion yields approximately:
- 1/2 to 3/4 cup chopped
- 1/4 to 1/2 cup diced
Again, the exact quantity can vary. In general, expect 1 small onion to yield around 1/2 cup chopped.
Common Onion Conversions
Here are some common conversions for substituting 1 small onion:
| 1 small onion | Equals |
|---|---|
| 3-4 ounces | 85-115 grams |
| Approximately 100 grams | Approximately 3.5 ounces |
| 1/2 to 3/4 cup chopped | 2-3 ounces chopped |
| 1/4 to 1/2 cup diced | 1-2 tablespoons onion flakes |
| 1-2 teaspoons onion powder | 1 tablespoon minced onion |
Substituting Onion Powder and Flakes
When a recipe calls for a small fresh onion, you can often substitute dried onion flakes or powder. Here are some guidelines:
- 1 tablespoon of dried minced onion flakes = 1 small onion
- 1 teaspoon onion powder = 1 small onion
- For every 1 cup fresh onions, use 2-3 tablespoons dried onion flakes
- Reduce any other liquids in the recipe by 2 tablespoons per 1/4 cup flakes to account for rehydration
Onion powder has a more concentrated flavor than flakes. Start with 1 teaspoon onion powder and adjust to taste. You may need 2-3 teaspoons to equal a small fresh onion.
Substituting Other Alliums
In a pinch, you can substitute other allium vegetables in place of onions. The flavor won’t be exactly the same, but can work in some dishes. Options include:
- Shallots – Use 2-3 tablespoons minced shallots in place of 1 small onion
- Leeks – Substitute 1/4 cup sliced leeks for 1 small onion
- Scallions – Use 1/4 cup chopped scallions instead of 1 small onion
- Garlic – For flavoring, use 2-4 cloves garlic in place of a small onion
Assess the dish you’re making and whether the flavors of shallots, leeks, scallions, or garlic will complement the other ingredients.
Nutrition Information
Here is the nutrition information for 1 small raw onion (approximately 100g):
| Nutrient | Amount | % Daily Value* |
|---|---|---|
| Calories | 44 | 2% |
| Total Fat | 0.1g | 0% |
| Sodium | 5mg | 0% |
| Total Carbohydrate | 10g | 4% |
| Dietary Fiber | 1.7g | 7% |
| Sugars | 5g | |
| Protein | 1g |
*Percent Daily Values are based on a 2000 calorie diet
Onions are low in calories but provide vitamin C, vitamin B6, and potassium. Raw onions add flavor as well as nutrients.
Storing Onions
To get the longest storage out of fresh onions:
- Store whole, unpeeled onions in a cool, dry, well-ventilated place. A basement, pantry, or cupboard works well.
- Avoid humidity and moisture, which can cause onions to rot.
- Cut or peeled onions should be tightly wrapped in plastic wrap and refrigerated for up to 7 days.
- Cooked onions can be refrigerated in an airtight container for 3-4 days.
- Diced or sliced raw onions can be frozen for 4-6 months.
With proper storage, most onion varieties will keep for 1-2 months in a pantry or up to 3 months refrigerated.
Cooking with Onions
Onions are very versatile in cooking. Some tips for preparing onions:
- Sauteing – Cook chopped or sliced onions over medium heat in oil or butter until softened and translucent.
- Caramelizing – Cook onions over low heat for 30-50 minutes, stirring occasionally, until deep golden brown.
- Roasting – Roast halved or quartered onions at 400°F for 35-45 minutes until browned.
- Raw – Use mild onions raw in salads, as toppings, or make onion dip from raw onions.
- Pickling – Thinly sliced onions can be quick-pickled in vinegar.
Onions add flavor through various cooking methods and pair well with most savory foods. When using large amounts of raw onions, soak sliced onions in ice water for 30 minutes to help reduce the onion burn.
Popular Onion Varieties
Some commonly used onion varieties include:
- Yellow – The most common onion, tan skin with white flesh. Great all-purpose onion.
- White – Very mild flavor, often used raw. Thin white skin.
- Red – Mild to sweet flavor, purple exterior and white interior.
- Shallots – Small teardrop shape, mild onion-garlic flavor.
- Sweet/Vidalia – Very low sulfur content, sweet and juicy.
- Pearl – Tiny white onions used in pickling.
- Green (Scallions) – Long green stalks with white bulb, mild flavor.
- Ramps – Wild onion with garlic-onion flavor. Short season.
Choose the variety best suited to your dish – raw, cooked, or pickled. Yellow, white, and red onions are good multi-purpose options.
Onions Around the World
Onions play a role in cuisines across the globe:
- France – Caramelized onions, French onion soup, onion tarts
- Italy – Red onions on pizza, pickled cipollini onions
- Mexico – Raw white onions in salsas and tacos
- India – Onions cooked in curries and sauces
- Middle East – Caramelized onions in meat dishes
- Greece – Onions in tzatziki, Greek salad, roasted lemon potatoes
- United States – Onion rings, onion dip, onions on hot dogs
Across many cultures, onions are one of the most commonly used ingredients around the world.
Onion Allergies and Sensitivities
While uncommon, some people may experience allergic reactions or sensitivities to onions, including:
- Oral allergy syndrome – itchy mouth, swollen lips
- Anaphylaxis – severe allergic reaction
- Abdominal pain, vomiting, GERD
- Respiratory irritation
- Headaches, irritability, sleep issues (sensitivity)
Reactions vary from person to person. People with onion allergies should avoid raw onions and onion powder. Cooked onions may be tolerated in some cases but should be consumed with caution.
Uses for Onions
Here are some of the many uses for onions:
- Sauteed as a base for soups, stews, stir fries
- Caramelized on burgers, sandwiches, pizza
- Grilled, roasted or fried whole onions as side dishes
- French onion soup
- Salads, salsas, relishes
- Onion dip and onion rings
- Pickling onions
- Onion powder for seasoning
Onions are one of the kitchen’s staple ingredients. They provide layers of savory flavor to both raw and cooked dishes across an endless array of cuisines.
Onion Tips and Tricks
Here are some handy onion tips:
- Chop onions under running water to prevent teary eyes.
- Freeze chopped onions in ice cube trays for easy use later.
- Store cut onions in vinegar to prevent browning.
- Soak onions in milk or salt water to reduce bitterness.
- Wrap whole onions in pantyhose to store long term.
- Roast onions whole, then peel and chop for caramelized flavor.
With some simple preparation techniques, onions can be tamed to reduce teary eyes and harshness.
Conclusion
One small onion weighs approximately 3-4 ounces or 100 grams. It will yield around 1/2 cup chopped or 1/4 cup diced. For conversions, 1 small onion equals:
- 1-2 teaspoons onion powder
- 2-3 tablespoons dried onion flakes
- 1/4 cup chopped scallions or leeks
- 2-4 cloves garlic
Onions are consumed worldwide in raw and cooked preparations spanning countless dishes. Their versatility, nutrition, and long storage life make onions a valuable kitchen staple.
