Authentic onion bottle named so because of its shape. This type of bottle was most often used to contain wine, but also other spirits, in the 17th and 18th centuries.

In the early 17th century, wine bottles were small, with thin glass, making them difficult to store and ship. During the 1630s, privateer-turned-inventor Sir Kenelm Digby joined forces with James Howell, creating a method of making stronger glass with hotter furnaces. These early onion bottles, generally called “shaft and globe” bottles, evolved into the onion bottle shape in the 1670s. This shape gradually evolved to become sturdier with a wide base and a short pass, reaching its peak at the end of the 17th century before lengthening at the beginning of the 18th century. These bottles were dark green or brown in color due to the iron oxide found in the sand used to make them. The color was further darkened by the coal used to heat the kilns, leaving the bottles almost black. Bushings were applied to the tops for the caps to attach. Once shipped, they were laid on their side to soak the cork and help prevent oxidation of the wine inside. Spirits like brandy were also added to wine to extend its shelf life when shipping overseas.