Color: yellow, white, red.
Pungency: pungent, sweet.
Shape: round, flat, torpedo.
Green Onion (Scallions): These onions are prized for their green leaves and the “bulb” part, which is very narrow and white. Green onions are sold in bunches and are almost always used raw, sliced in narrow rounds. They can be added to stir fry recipes or any cooked dish with a short cooking time.
Spring Onion: These onions are similar to green onions and are also usually sold in bunches. A spring onion has a larger bulb and is sometimes the young version of a bulbing onion that still has its green, narrow leaves attached. Spring onions can be cooked or eaten raw.
Bulb Onions: Are about the size of a baseball. They can be yellow, white, or red; “sweet” or “storage” type; and can be eaten raw or cooked. Storage onions tend to taste stronger and can make your eyes water when you cut them. Sweet onions are available in late summer and early fall and are the best bulb onions for raw eating.
Select firm dry onions that have little to no scent. Avoid bulbs with blemishes, cuts, or bruises.
Here are a few tips about cutting onions and green onions.
To Dice: Cut the onion in half from root end to tip. Peel and remove the papery skin from each half, keeping the root end intact. Lay the onions flat side down on a cutting board. Cut off the stem end with a sharp knife. Then, make parallel cuts from stem to root, always keeping the root intact. Then, cut the onion across in parallel lines to create the dice.
To Slice: Cut the onion in half from root end to tip. Peel and remove paper skin from each half. Cut off both the stem end and root end. Make parallel cuts across the onion in the same direction as when you cut off the root and stem.
To Sliver: Cut the onion in half from root end to tip. Peel and remove the papery skin from each half, keeping the root end intact. Lay the onions flat side down on a cutting board. Cut off the stem end with a sharp knife. Then, make parallel cuts from stem to root, always keeping the root intact. Finally, cut off the root end, releasing the slivers.
Raw: Slice or dice onions for green salads, chopped salads (like chicken salad), and sandwiches, or use as a topping for various dishes (including tacos).
Sauté: Cut onions as called for in a recipe, and then cook the onion in a pan that is coated with 1-2 tablespoons of oil or butter until tender. Any type of onion can be cooked with this method.
Carmelize: Sauté onion slivers over medium-low heat in 1-2 tablespoons of oil or butter until the onions are extremely soft and brown, about 45 minutes to 1 hour. Caramelized onions are sweet and are a great addition to sandwiches, egg dishes, casseroles, and vegetable dishes.
Grill: Make thick slices of onions using the entire cross section. Brush the slices with olive oil, and salt or seasoning to taste. Brush grill grates with oil to prevent sticking. Grill onion on grate, and cover them with aluminum foil or lid on medium for about 15 minutes, or until tender. Grilled onions are great for burgers or bratwursts or added to a grilled vegetable dish. Onions can also be added to skewered vegetables for the grill.
Sweet Bulb Onions: Store loose in the refrigerator for a few weeks.
Storage Bulb Onions: Store on the counter top up to 4 weeks.
Onions show their age by sprouting. When this happens, you can still use the firm, white parts of the flesh, but the onion will deteriorate quickly after sprouting.
Green Onions (Scallions) and Spring Onions: Place in a plastic bag with a damp paper towel, and store in the refrigerator for about a week. Do not use leaves that have shriveled or turned yellow.
Onions store very well in a cool, dry place in your home. They also can be dried, pickled, or used in canned salsas and chutneys.
Learn more about pickling pearl onions.
Find canned salsa recipes and pickled chutney recipes.
| Serving Size |
1 cup, chopped |
|
|
|
|
|
|
Nutrients |
Amount |
% Daily Value |
|
Total Calories |
64 |
|
|
Protein |
2g |
|
|
Carbohydrates |
15g |
5 |
|
Dietary Fiber |
3g |
11 |
|
Total Sugars |
7g |
|
|
Total Fat |
0g |
0 |
|
Saturated Fat |
0g |
0 |
|
Cholesterol |
0mg |
0 |
|
|
|
|
|
Minerals |
|
|
|
Calcium |
37mg |
4 |
|
Sodium |
6mg |
0 |
|
Iron |
0mg |
2 |
|
|
|
|
|
Vitamins |
|
|
|
Vitamin A |
0 mg |
0 |
|
Vitamin C |
12 mg |
20 |
|
|
|
|
|
|
|
|
Always keep fresh produce away from raw meat and raw meat juices to avoid cross-contamination.
Follow the safe food guidelines for all fresh produce.
Onions are related to garlic, chives, leeks, and shallots. They are a cool-season biannual, that is harvested during the first year of planting. The underground bulb is eaten.
Onions can have white, yellow, or red flesh and be pungent or mild. Onions harvested when they are small are called green onions. Onion varieties may be short-day, long-day, or day-neutral. Long-day varieties are suitable for Indiana gardens. The day-neutral varieties are new and should also do well. Onions are moderate-size plants, about 18 inches tall.
Plant onions starting 6 weeks before average last frost date. You can plant as late as May in
northern Indiana, but earlier planting will yield larger bulbs that store better. Green onions can
be planted any time during the growing season. You can plant seeds, sets, or transplants.
Onions do best when early growth is during cool weather and bulbs form in warm weather. Onions that will be stored (called “dry” onions) are grown as a spring-planted summer crop in Indiana, never as a fall crop. Onions are somewhat tolerant of shade.
Green onions can be harvested in 40-50 days if grown from seed, 30 days from sets or transplants. Pull once plants reach 6 inches tall and are about as thick as a pencil. Larger plants are more pungent.
Dry onions are ready to harvest in 3-5 months, after the tops have dried and bent over. After
harvest, place them in a shady, dry, well-ventilated spot until they are thoroughly dry. Then, trim the tops
to 1 inch. Store cool (but not frozen) with good ventilation. Estimated yield per 10 feet row is 10 pounds.
Scan the QR code below to view this page on your mobile device.