Quantity sold in: Pound
Use: Consumed raw or cooked
Grown in: Field
Grown by: Horticulture Research Station
Storage and Preparation
Short Term Storage: Onions should be store in a well-ventilated, cool, dry, dark area.
Long Term Storage: Low moisture storage onion varieties can be stored for multiple months if stored properly. Onions should be stored in a well-ventilated bag or crate in a cool, moderately dry location. Onions should be stored between 32 and 40 degrees F with 65-70% humidity. Whole onions should not be stored in a plastic bag, because it reduces ventilation to the onion and reduces its shelf life.
Preparation: Choose onions that are firm and unblemished. Wash onion just before use and peel off outermost layer of onion before chopping. Once an onion is chopped or sliced, it should be stored in an air tight container in the refrigerator and can be safely stored for 7-10 days.
Pairings and Nutrition
Pairing: Onions provide a lot of flavor. Onions can be added to almost any savory dish. Onions are great to eat raw on a salad, sandwich or in salsa. Onions can also be grilled, sautéed, roasted or boiled.
Nutrition: One tablespoon of chopped onion is only 4 calories but provides a big punch of flavor.
French Onion Beef Tenderloin
- 1 lb. beef tenderloin (filet mignon) or sirloin steak, 1-1 1/2 inches thick, trimmed and cut into 4 steaks
- 1/2 tsp. minced dried onion
- 1/2 tsp. salt, divided
- 1/2 tsp. freshly ground pepper
- 2 Tbsp. canola oil, divided
- 2 large sweet onions, thinly sliced
- 1/3 cup dry sherry
- 1Tbsp. all-purpose flour
- 1 cup reduced-sodium beef broth
- 2 tsp. chopped fresh thyme
- 4 slices whole-grain baguette (1/2 inch thick), toasted
- 1/2 cup shredded Swiss cheese
- Sprinkle steaks with dried onion, 1/4 tsp. salt and pepper. Heat 1 Tbsp. oil in a large skillet over medium-high heat. Add the steaks and reduce the heat to medium. Cook, turning once, until desired doneness, 3 to 6 minutes per side for medium-rare. Transfer the steaks to a plate and tent with foil.
- Position a rack in upper third of oven. Preheat broiler.
- Add the remaining 1 Tbsp. oil to the pan. Add onions and sherry, cover and cook over medium heat, stirring occasionally, until the onions are tender and golden brown and the liquid has evaporated, 10 to 12 minutes. Sprinkle flour over the onions and stir to coat. Add broth, thyme and the remaining 1/4 tsp. salt; cook until bubbling and thickened, about 1 minute more.
- Remove from the heat and return the steaks and any accumulated juice to the pan. Pile up some of the onions on top of the steaks. Top each steak with a slice of baguette and some cheese. Transfer the pan to the oven and broil until the cheese is melted and bubbling, about 2 minutes. Serve the steaks with the onions and sauce.
- 1-1/4 lbs. boneless chicken, cubed
- 2 medium onions, cut into wedges
- 1 green pepper, cut into narrow strips
- 1 can whole tomatoes (1 lb. 13 ounces)
- 1/4 cup Worcestershire sauce
- 2 Tbsp. prepared mustard
- 2 Tbsp. minced garlic
- 1 tsp. thyme
- 1 tsp. rosemary
- 1/2 tsp. black pepper
- 1/2 lb. shrimp meat
- 3 cups hot cooked rice
- Combine all ingredients except shrimp and rice in large saucepan. Cover and bring to boil. Simmer 45 minutes or until chicken is tender and flavors mellow together.
- Add shrimp and heat 1 minute. Serve with scoops of rice in wide soup bowls. Make 6 servings.
Grilled Vegetables with Balsamic Dressing
- 1/3 cup sherry wine vinegar
- 1/3 cup balsamic vinegar
- 1/3 cup olive oil
- 1/2 tsp. salt
- 1/2 tsp. ground black pepper
- 2 medium onions, cut into thick wedges
- 6 asparagus spears, thin
- 6 yellow summer squash, halved lengthwise
- 1 eggplant cut into thick slices
- 1 red bell pepper cut into 6 wedges
- 1 green bell pepper cut into 6 wedges
- 1 yellow bell pepper cut into 6 wedges
- For Vinaigrette Dressing: Whisk together all ingredients. Makes about 1 cup.
- For Vegetables: If desired, grill grate may be covered with aluminum foil prior to heating. Brush cut vegetables with olive oil and place onto grill 4 to 6 inches over medium ash covered coals. Grill for 10 to 20 minutes, turning once half way through the cooking time. Vegetables are done when tender and slightly charred.
- To serve, place vegetables on serving platter and drizzle with vinaigrette dressing.
- Makes 4-6 servings.