Onion

(un'yŭn.) [Fr. og non. (Bot.) A name given to a few species of the gen. Allium, but more especially to A. cep a, a biennial bulbous-rooted plant, with a swelling stem, leafy at the base, tapering fistular leaves, a reflexed spathe, a large globose umbel, usually not bulbiferous, the lobes of the perianth obtuse and hooded, not half as long 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 to produce lateral bulbs. 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. [s. 664]