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What would be a rule of thumb measurement wise for a small, medium or a large onion?

Ask Me Anything (Office Half Hour)

Dan Marek - Ask Me Anything (Office Half Hour)

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This event was on September 30, 2025

Join Chef Dan Marek in his virtual office as he welcomes all of your questions. This event was created for you and we encourage you to Ask Anything – from cooking techniques to course-specific questions, to how to turn your cooking passion into profit or simply hearing the perspective of a professional chef, Chef Dan is ready to answer them all.

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Question

Mary Margevicius

What would be a rule of thumb measurement wise for a small, medium or a large onion?

Answer

For a medium onion, I would typically say about a half a cup, um, for a small and a medium cup being about a cup and maybe a large being a cup and a half. Um, you know, that's probably my, you know, interpretation of that and it's probably a little hard that I'd go on each one of those. But those would be the measurements I would go off of. It's a half a cup for a small, uh, one cup for, um, just a regular onion and about a cup and a half for a larger onion. Now of course, onions can get smaller and larger than those proportions, but that's typically on base if you're writing a recipe, um, about the proportions that you would look at.

Dan Marek

Director of Plant-Based Culinary & Dev

*Dan Marek* is a chef educator who has been teaching vegan and vegetarian cooking for over 15 years. At Rouxbe, he is our Director of Plant-Based Culinary and Development where he helps develop content, classes and builds courses for many of our partners. Dan is a board member of Slow Food Austin, the Institute of Child Nutrition, and Conscious Capitalism. He has earned his BA in Journalism from the Walter Cronkite School of Journalism at Arizona State University and holds certificates in Nutrition from Cornell University. Prior to his role with Rouxbe, Dan worked with Whole Kids Foundation training teachers and food service at schools across the country on nutrition and culinary best practices. He also worked as a Healthy Eating Educator at Whole Foods Market’s flagship store in Austin, TX, was a personal chef for some of Austin’s elite business people, taught classes in culinary techniques at Austin Community College, The Natural Epicurean, and Le Cordon Bleu. Dan also regularly volunteers cooking or speaking about nutrition for the Michael & Susan Dell Foundation, Marathon Kids, Health Alliance for Austin Musicians, and the Ronald McDonald House Charities of Austin and Central Texas.