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Tips for Selection :

  • Select onions that are clean, well shaped, have no opening at the neck and feature crisp, dry, outer skins
  • Onions showing signs of soft spots, moisture at their neck and dark patches should not be selected
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Nutrition:

  • Very low in saturated fat, sodium, and cholesterol
  • Very good source of vitamin C
  • Good source of vitamin B6, dietary fiber, potassium, folate, and manganese
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How to Store :

Onions should be stored in a cool, dry place with good air circulation and away from bright light. It is recommended to not store whole onions in plastic bags or near potatoes.
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Varieties:

Sweet Onions (Texas 1015, GA Vidalia, Peruvian, Red Italian), Dry Onions (Round Yellow, Whites, Red)

 
 
Onions range in size, color and taste depending upon their variety. Summer varieties tend to be mild and sweet, while dry onions have a stronger, more pungent flavor. They have been flavoring dishes for about 5,000 years and in the middle ages onions were such an important food that people would pay for their rent with them or give them as gifts! Onions are rarely eaten on their own. They can be used, chopped or sliced, in almost every type of recipe, including cooked recipes and fresh salads.
 
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