Onions

• Selection Info

  Look for onions that are firm an have no soft spots or sprouting, skins should be dry and papery. Avoid onions with signs of moisture or mold on the skin, as it indicates spoilage. Make sure the neck is tightly closed.

• Pairings

  Potatoes, garlic, herbs, tomatoes , cheese, meats, veggies, breads, sandwiches, grains, and most cuisines!

• Storage

  Short-Term Storage

  Store in cool, dry, ventilated place. Keep loose and not in sealed bags. Use paper bags for opened onions. Avoid storing with potatoes. Reduce humidity for long term storage

• Preparation

  To reduce tears while cutting onions, try the following methods:

  • Chill the onion in the refrigerator for about 30 minutes before cutting.

  • Cut the onion under running water or near a steady stream of cold water to dissipate the irritants.

  • Use a sharp knife to minimize cell damage and release of onion odors.

  • Consider using onion goggles or holding a piece of bread in your mouth while cutting to absorb irritants.

Information courtesy of Purdue Extension FoodLink