Purpose of the Study <p>This review highlights the nutritional and bioactive compounds in onion skin (OS) and their applications in bakery and other food products. It also examines OS's potential as a natural preservative in wheat flour, enhancing its nutritional value, stability, and health benefits for industrial use.</p> Recent Findings <p>OS, typically discarded as a by-product, is rich in flavonoids, phenolics, and other bioactive compounds with potent antimicrobial and antioxidant properties. These compounds help preserve wheat flour by reducing oxidation and inhibiting microbial growth.</p> Summary <p>This review advances the discussion on natural food stabilization by emphasizing OS's role as a sustainable preservative. It also provides future research directions for developing bioactive-enhanced wheat-based products.</p> Graphical Abstract <p></p>