Ohio State University Extension Fact Sheet

Human Nutrition and Food Management

1787 Neil Avenue, Columbus, Ohio 43210

Selecting, Storing and Serving Ohio Onions

HYG-5524-93

Onions are a strong-flavored vegetable used in a variety of ways. French-fried onion rings and French Onion Soup are favorites. Onions are used as a popular seasoning in salads, soups, casseroles, main dishes, sauces and relishes.

Selection

• Green Onions-Select fresh, dry, crisp onions free of decay.
• Dry Onions-Select bright, clean, hard, well-shaped onions with dry skins that crackle and without seedstems or sprouts. A thick, woody, tough or open condition of the neck or presence of a stem indicates seed stem development. Moisture at the neck is an indication of decay. Buy onions free from green sunburn spots and other blemishes.

Storage

• Green Onions-Keep cold and moist in the refrigerator. Store in plastic bags and use within 3-5 days.
• Dry Onions-Store onions in a cool, dry, dark place to prevent sprouting and decay. Be careful not to bruise them. Be sure to cure onions to harden and dry the outer scales before you store them. Cured onions can be stored in loosely woven or open-mesh containers for several months.

Yield

Due to the many variables, such as moisture content, size and variety, it is impossible to give specific recommendations as to quantity to buy. The recommendations below are approximations only.

• 1-3/4 pounds onions equals 6 one-half cup servings.

Nutrition

Onions have small amounts of iron, calcium, thiamin, niacin, riboflavin and vitamin. A one cup serving of onions contains only 30 calories.

Serving

• Cook onions uncovered and as quickly as possible to prevent undesirable flavor changes. The amount of water to use is a debatable point. A large amount is frequently recommended since it produces a product more acceptable to some tastes. A large amount of water, though, lowers food value.
• Serve onions creamed, scalloped, au gratin, fried, baked, stuffed, sliced or french fried.
• Herbs to use-Caraway seed, mustard seed, nutmeg, oregano, sage, thyme, chili powder, marjoram, dry mustard, rosemary, cloves, dill.
• Use 1/4 to 1/2 tsp. dried herbs for each 2 cups of vegetable. Chop fine to release flavoring oils and add at the beginning of cooking period.

Quick French Onion Soup

1 cup bread cubes

2 cup onions, thinly sliced

2 Tbls. fat or oil

3 cups boiling water

4 beef bouillon cubes

1 Tbls. butter or margarine, melted

2 Tbls. parmesan or blue cheese, grated

Toast bread cubes in a 325 degrees F oven (slow) until they are completely dried out and lightly browned. Brown onions lightly in oil. Combine boiling water and bouillon cubes in a 2-quart saucepan. Add onions. Simmer, covered, until onions are tender, about 15 minutes. Toss toasted bread cubes with butter and cheese and sprinkle on top of soup just before serving. Makes 6 servings, 1/2 cup each.

For information on preserving onions, contact your county office of the Ohio State University Cooperative Extension or Home, Yard & Garden Fact Sheets #5333-91, "Freezing Vegetables" and Bulletin #716, "Home Drying of Foods."

Onions are at peak in Ohio from Aug 1 - Oct 15 and at other times in storage.

For information on onion varieties, contact your County Extension Agent, Agriculture or Horticulture.

Reviewed by: Lydia C. Medeiros, Specialist, Food and Nutrition and Robert Precheur, Specialist, Horticulture