The need for herbs cannot be overemphasized. They are important for daily life endeavours and otherwise. Allium cepa is the common onion. Its bulbs have been used as food for centuries, and their popular and distinctive taste enhances the flavour of meals whilst contributing impressive health benefits due to its high contents of antioxidants compounds. Allium cepa is being discussed in this work as it will broaden your mind on the importance of this seriously overlooked vegetable and extensively show that its use should not be limited to just within the kitchen in preparing cuisines due to its flavor. Fresh onion juice is used externally to prevent bacterial and fungal infections. It contains thiosulphinate, a compound that is effective in killing many common bacteria, including Salmonella typhi, Pseudomonas aeruginosa, and Escherichia coli. Volatile oil of onion has been shown to be highly effective against gram positive bacteria, the extract or juice of onion has been reported to inhibit in vitro growth of some microbes. In addition to inhibitory effects against pathogenic bacteria, onions promote beneficial micro-organisms. Onions contain Fructans (fructo-oligosaccharide (FOS)) in about 2.8% FOS (wet wt.) which are non-digestible prebiotics that encourage the growth of beneficial bacteria in the intestine. The vegetable being discussed can be applied in fields such as Pharmacology, Oncology, Dermatology, etc. This study is dedicated to enlightening the reader on some findings so far from experiments with Allium cepa as research is still being carried out currently to fully utilize this gift to mankind.