Onion is the origin of numerous phytomolecules, such as polyphenolic substances, phenolic acids, flavonoids (fisetin, quercetin) (1-4), ascorbic acid, and sulphur compounds (5, 6) that are responsible for its color, flavor, and aroma as well as for its possible health advantages, such as its anti-toxic, anticarcinogenic properties, antiasthmatic, antithrombotic activity, antiplatelet activity, antibiotic effects, and ability to modulate the detoxification systems