Onions stand as an indispensable crop globally, tracing their roots to West or Central Asia. With a rich historical presence dating back to ancient civilizations like Egypt, they have secured their place as one of the most consumed vegetables worldwide, second only to tomatoes. The onion bulb, characterized by its concentric, plump, and broadened leafy scales, holds immense export potential and is cultivated in various regions with suitable climates and soil conditions. Thriving best in well-drained, fertile soils, onions necessitate adequate day length for optimal bulb formation. Despite their relatively low nutrient content, onions are prized for their distinct flavor, enhancing dishes ranging from soups to salads, and are even enjoyed as a cooked vegetable. Varieties like Red and Yellow onions boast higher levels of antioxidants and flavonoids, such as quercetin, adding both flavor and nutritional value to culinary creations. Post-harvest, onions are stored in a cool environment at room temperature, ensuring longevity and quality. However, their cultivation is not without challenges, as they are susceptible to pests and diseases like the onion fly and eelworm, requiring vigilant management practices to mitigate risks. Present chapter explain their origins in ancient civilizations to their enduring presence in modern cuisine, onions continue to captivate with their versatility, flavor and nutritional benefits. Their journey from field to table highlights their significance as both a culinary staple and an agricultural commodity.