Onionpaste

Onionpaste is a paste produced by finely grinding onions into a smooth or coarse consistency. In commercial form, it may include salt, oil, or acidity to aid preservation and extend shelf life. In home cooking, onion paste is typically made by blending fresh onions with a small amount of water or oil until the desired texture is reached, and can be cooked briefly to mellow sharpness.

Culinary uses of onionpaste span many cuisines. It serves as a flavor base in Indian, Middle Eastern, and Southeast Asian dishes, often sautéed with spices to form a fragrant starting point for curries, stews, and sauces. Onionpaste can be used to achieve a uniform texture where chopped onions would be undesirable. Variants include garlic-onion paste and ginger-onion paste, as well as different colors or sweetness levels based on the onion variety (white, yellow, or red).

Storage and safety considerations are important for onionpaste. Refrigerated paste typically lasts about five to seven days in an airtight container, while freezing can extend usability for several months. Signs of spoilage include off smells, sliminess, or visible mold. Nutritionally, onionpaste retains much of the onion’s composition, providing similar micronutrients and flavor compounds, though some heat-sensitive nutrients may decline with processing and storage.