köken: Inherited from Proto-Slavic *lukъ, borrowed from Proto-Germanic *laukaz (compare German Lauch, English leek, Old Norse laukr whence Danish løg and Swedish lök). Cognates include Polabian lauk, Bulgarian лук (luk) and Slovene and Serbo-Croatian luk.
aile: лу́ковица, лук, от семи́ неду́г, го́ре лу́ковое
köken: Akin to Hebrew בָּצָל (bāṣā́l), Phoenician 𐤁𐤑𐤋 (bṣl), Aramaic בּוּצְלָא (būṣlā), Classical Syriac ܒܶܨܠܳܐ (beṣlā), Old South Arabian 𐩨𐩮𐩡 (bṣl), Mehri béṣál, Shehri béṣál, Soqotri biṣle. With a sound change it is also found in Akkadian 𒁉𒄑𒊒 (bisru, bišru; biṣru, “leek, a plant or bulb covered in a skin”), a variation influenced or conflated with Akkadian 𒁉𒄑𒀸 (biṣrum, “container, pouch, wrapping”),…
köken: From Middle Dutch oinjun, ayuun, ejuun, from Old French oignon (“onion”). See also Dutch ui (“onion”) and rams (“ramson; now only in place names”).
köken: From 玉(たま) (tama, “ball”) + 葱(ねぎ) (negi, “scallion, green onion”), literally “ball scallion”. Note that in Japanese, 葱 (green onion) is the more basic term from which “onion” is derived, while in English it is the reverse – “onion” is basic, while “green onion” is derived from it, reflecting the different importance in cuisine (葱 is more basic to Japanese cuisine, onion is more basic to English…
köken: Borrowed from Marathi कांदा (kāndā), from Old Marathi कांदा (kāṃdā), Maharastri Prakrit 𑀓𑀁𑀤 (kaṃda), from Sanskrit कन्द (kanda). Doublet of कंद (kand).