Onions - Red

 Quick Facts:

Redwing Onions have large bulbs with glossy purple skin, and deep red rings. They are an excellent sandwich and grilling onion, and store well.

Availability: August

Sale Quantity: By the pound (~2 onions)

Uses:

Raw: Add a large slice to sandwiches or burgers, or chop them to add to salads and salsa to add a strong flavor.

Cooked: These onions are delicious grilled, sautéed, roasted or boiled.

Grown in: Student Transitional Organic Field



Preparation and Storage

Preparation: Wash onions just before use and peel the outermost layer off before chopping. Once an onion is sliced, it can be stored in the refirgerator in an air-tight container, and should be used within 7-10 days.

Storage: Store onions in a well-ventilated area that is cool, dark, and dry. Do not store entire onions in plastic bags; it is important to use a breathable bag or container.

Long Term Storage: Redwing Onions are a low-moisture variety that can be stored for multiple months if stored properly.  Onions should be stored in a well-ventilated bag or crate in a cool, dry location. Store between 32 and 40 degrees F with low humidity, and away from light.



Nutrition: One tablespoon has only 4 calories and is packed with anthocyanins, vitamin B6 and vitamin C. Remove only the very outer layer to preserve the most nutritious parts.



Recipie:

Grilled Onions

Ingredients:

  • 4 red onions
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons Balsalmic vinegar
  • 2 tablespoons Soy sauce
  • 2 tablespoons Olive Oil
  • 3/4 teaspoons Ground Black Pepper

Directions:

  • Preheat grill for a medium heat
  • Peel outer layer off onions and slice the top and bottom 1/4 inch off each onion, then cut in half crosswise. Arrange in a single layer in a baking dish. It is optional to add a skewer to make grilling easier at this step
  • Whisk Worcestershire sauce, vinegar, soy sauce, and oil together. Pour over the onions in baking dish.
  • Marinate for 1 hour at room temperature, basting occasionally
  • Place on grill with the cover closed, basting occasionally. Grill for about 4 minutes each side, or until brown
  • Season generously with black pepper, and serve