Onions

Onions have a savory, slightly sweet flavor that adds depth and complexity to vegetarian dishes, enhancing everything from soups and stews to stir-fries and salads.

Types of Onions

• Red Onions
  • Mild, slightly sweet flavor
  • Ideal for raw dishes like salads, sandwiches, and salsas
  • Adds color and crunch
• Yellow Onions
  • Most common and versatile
  • Flavor becomes sweeter and milder when cooked
  • Best for soups, stews, and caramelizing
• White Onions
  • Sharper and more pungent than yellow onions
  • Crisp texture, used for raw dishes, Mexican food, and salsas
  • Often used in recipes that need a stronger onion flavor

How to Shop for Onions

• Look for Firmness: Choose onions that feel heavy for their size and are firm to the touch. Avoid soft or spongy spots.
• Check the Skin: The skin should be dry, papery, and intact. No signs of moisture or sprouting.
• Color & Size: Choose onions based on the recipe, as color impacts flavor. Size can vary, but medium-sized onions are versatile.
• Smell: Onions should have a fresh, slightly sweet scent. Avoid onions with a strong, musty odor.

How to Store Onions for Maximum Freshness

• Keep in a Cool, Dry Place: Store onions in a well-ventilated area at room temperature, away from sunlight.
• Use a Mesh Bag or Basket: Allow air circulation to prevent mold growth.
• Avoid Storing with Potatoes: Potatoes release moisture, which can cause onions to spoil faster.
• Do Not Refrigerate (Unpeeled): Refrigeration can alter their texture and flavor.

How Long Will Onions Keep Fresh?

• Unpeeled, Whole Onions: Up to 1-2 months when stored in a cool, dry place.
• Peeled or Cut Onions: Store in the refrigerator in an airtight container for up to 7 days.

How Long Will Cooked Onions Keep?

• In the Refrigerator: Cooked onions can be stored for up to 3-5 days in an airtight container.
• Freezing Cooked Onions: Can be frozen for up to 3 months. Freeze in portions for easy use.

How to Prep Onions for Cooking

• Peeling: Slice off the top (root end) and cut the onion in half. Peel off the outer skin.
• Slicing: Cut along the length of the onion for long slices or across for small pieces.
• Dicing: Slice the onion horizontally and vertically before cutting into small cubes.
• Chopping (for larger pieces): Cut the onion in half, then slice into wedges.

Ways to Cook Onions

Sautéing

• Heat oil or butter in a pan over medium heat.
• Add sliced onions and cook, stirring occasionally, for 5-10 minutes until soft and golden brown.

Caramelizing

• Cook onions slowly over low heat with oil or butter for 30-45 minutes, stirring occasionally.
• This process turns onions sweet and rich, perfect for topping burgers or adding to sauces.

Roasting

• Cut onions into wedges, toss with olive oil, salt, and pepper.
• Roast at 400°F (200°C) for 20-25 minutes, turning halfway through until tender and browned.

Grilling

• Slice onions into thick rings or wedges, drizzle with oil, and season.
• Grill over medium heat for 8-10 minutes, turning until tender and slightly charred.

Pickling

• Slice onions and submerge them in a mixture of vinegar, sugar, and spices.
• Let sit for 30 minutes to 1 hour for a quick pickle, or refrigerate for up to 1 week.

Fried

• Slice thin, coat in flour, and deep-fry or pan-fry until golden and crispy.
• Perfect for onion rings or crispy toppings.