Fruit and Vegetable Guide
Description: Varieties of this bulb vegetable include yellow, red (milder and sweeter), white, pearl, Spanish (very mild), and sweet onions. Other members of the onion family include green onions, leeks, shallots, garlic, and garlic scapes.
Selection: Onions, garlic and shallots should have dry, papery outer skins and be very hard. Green onions should have a bright color and firm texture.
Storage and handling: Store yellow and white onions somewhere cool and well-ventilated. Wrap green onions and sweet onions in plastic and store in the refrigerator.
Preparation: Cut off the stem and root end of the onion. Remove the papery outer layers of skin. Cut in half and lay each half flat side down to slice or chop. Sauté sliced or chopped onions in oil or butter till soft before adding to dishes. For a deeper, richer flavor, continue sautéeing until onions brown, or even longer until they become dark brown and caramelize, about 30 minutes over low heat. Microwave peeled onions in a covered dish with a small amount of water, 5-6 minutes.
Serving suggestions: Use raw onions or green onions in salads
Nutrients: Vitamins B6 and C; antitumor compound allicin, bioflavonoid antioxidants; fiber.
1 lb raw = 4 cups sliced
© 2011 Mennonite Central Committee