ONION TYPES

- Onions can be divided into two categories: spring/summer fresh onions and fall/winter storage onions.

- The thin, light-skinned spring/summer fresh onions (available March - August) are typically sweeter and milder than storage onions because they have a higher water content. Fresh onions are ideal for raw and lightly-cooked dishes.

- Storage onions (available August - April) have multiple layers of thick, dark, papery skin and are known for their intense flavor. Storage onions are the best choice for dishes that require longer cooking times or more flavor.

- Fresh and storage onions are available in three colors – yellow, red, and white.

ONION STORAGE AND COOKING TIPS

- When purchasing onions, look for dry outer skins free of spots or blemishes. The onion should be heavy for its size with no scent.

- Do not store whole onions in plastic bags. Lack of air movement reduces storage life.

- Store your onions in a cool, dry ventilated place – not in the refrigerator.

- Reduce tearing when cutting onions by first chilling the onions for 30 minutes. Cut off the top and peel the outer layers leaving the root end intact. (The root end has the largest concentration of sulphuric compounds that make your eyes tear.)

- Trim and cut onions as close to cooking time as possible. Flavor deteriorates and aroma intensifies over time.

- Chopped or sliced onions can be stored in a sealed container in your refrigerator for up to 7 days.

- One medium onion equals about 1 cup chopped onion.

- High heat makes onions bitter. When sauteing onions, always use low or medium heat.

- Remove the smell of onions from your hands or cooking equipment by rubbing them with lemon juice (or salt, if the pots or pans are made of aluminum, cast iron, or carbon-steel).

Source: National Onion Association