Onions and garlic are both members of the Allium family and rich in sulfur which is what makes them so pungent. Try refrigerating your onions for at least an hour before chopping to help with the ‘tears’ that tend to accompany their preparation. Onions range in size, color, and taste depending on variety. Onions should be stored in a dark, well ventilated space at room temperature (with the exception of green onions). A yellow onion will keep for about a month where sweeter onions such as the white and red variety will last even longer. Be sure to store your onions away from your potatoes since they will absorb the potatoes moisture, speeding up spoilage.
Onions can be used raw in marinades, salsa, and dips or on sandwiches and salads. They can be sautéed in any vegetable dish to enhance the flavor, or can be added to casseroles, soups, or stews.
Onions are a very good source of vitamin C, chromium, and fiber. They are also a good source of vitamin B6, folate, and potassium. (WH Foods)
STORAGE ONIONS
These large, globe shaped onions are grown in cold weather and stored for several months after harvesting. This allows them to dry out which is apparent in the skins. They usually are more pungent than spring/summer variety and are often named by their color (red, white, yellow). (WH Foods)
SPRING/SUMMER ONIONS
These onions are large and globe shaped like storage onions, but do not have the dry outer skin. They have a sweeter, milder taste than storage onions. Some of the more well known varieties include Maui Sweet Onion, Walla Walla, and Vidalia. (WH Foods)
BUNCHING ONIONS
Bunching onions (also known as scallions or green onions) never form the bulb that are found in both storage and spring/summer onions. They have both a green leaf portion along with a long white stalk and are usually purchased with some of the root intact. All portions of these onions are edible and are a found both cooked and raw in many Asian dishes. (evergreen seeds)
