All Things Onion
Freshly picked selection:
Onions are actually related to the lily family.
When it’s in season:
What to look for when purchasing:
Choose onions that feel heavy for their size. You want to make sure the paper skins are dry and do not have any spots of moisture. Avoid onions with soft spots.
How to store:
Store in a cool, dry place with good air circulation for up to 2 months. Onions do not have to be refrigerated. Once cut they can be stored in the fridge for up to 4 days.
Onions fall within two main classifications, either green onions (also known as scallions) or dry onions which are the juicy onions covered in paper skins that most of use for cooking. Dried onions range from Vadalia onions, red onions, pearl onions, and a handful of other varieties.
How to prepare:
Onions can be eaten raw on top of sandwiches, burgers, and salads in addition to being cooked into many recipes. They can also be pickled and dried (onion powder, onion flakes).
*Chef tip: To avoid crying like a baby when cutting your onions place them in the freezer for 20 minutes prior to cutting them.
Recipes to try:
Our Dijon chicken recipe is super flavorful and makes a great one-pot dinner.
Packed onion dips are full of additives and other non-preferred ingredients. The Kitchn has a great recipe for a homemade one that we love.
For a unique way to enjoy onions, try pickling them. This softens them and makes them a tangy addition to salads, grilled meats, veggies or tacos.
For another one-pot dish try this pulled pork recipe from Thank You Honey.
Our Chef Says:
“To avoid getting teary eyed when cutting onions place them in the freezer for 20 minutes before preparing them”.
-Megan Huard, Chef RD
Herbst, Sharon Tyler. Food lover’s companion: comprehensive definitions of over 3000 food, wine, and culinary terms. 3rd ed. New York: Barron’s Educational Series, 1995. Print.
Mateljan, George. The Worlds Healthiest Foods. Seattle: George Mateljan Foundation, 2007. Print.