Abstract: The invention provides a fermented onion composition having a dry matter content of at least 8 wt. %, said composition comprising, per gram of dry matter: 75-800 mg acid equivalent of organic acid selected from propionic acid, lactic acid, acetic acid and combinations thereof; 2-200 mg acid equivalent of onion acid selected from selected from citric acid, malic acid, tartaric acid, oxalic acid, pyruvic acid, succinic acid and combinations thereof; 0-150 mg of saccharides selected from fructose, glucose, sucrose and combinations thereof; 0-40 mg of onion protein; wherein the combination of components a) to d) constitutes 50-95 wt. % of the dry matter that is contained in the composition. The fermented onion composition of the present invention may suitably be applied as a food ingredient in edible products as it has useful functional properties.