Onions - Yellow

Quick Facts:

Copra Onions produce firm bulbs that have dark yellow skin and white flesh. They are a great onion to stock up on because they store exceptionally well, and will taste fresh even in the middle of a long winter. Copras are sweet and have a bold onion flavor.

Availability: August

Sale Quantity: By the pound


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: Copra Onions are known for their long-term storage preformance. 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.


French Onion Soup


  • 1 stick of butter
  • 4 Whole large (or 6 medium) Yellow Copra onions, halved root to tip and sliced thinly
  • 1 (generous) cup of Dry White Wine
  • 8 cups of broth (Can use 1/2 chicken, 1/2 beef broth or all vegetable broth for vegetarians)
  • 2 cloves minced garlic
  • Worcestershire sauce
  • French bread or baugette, sliced thickly
  • 5 ounces of Gruyere cheese, grated


  • Preheat oven to 400 degrees F
  • Melt butter in a heavy soup-pot or Dutch oven over medium-low heat. Add onions and cook covered for 20 minutes
  • Place soup pot in oven with lid slighly ajar to brown onions for 1 hour, stir periodically to prevent onions from sticking or burning
  • Remove pot from oven and place back on stovetop over medium heat. Scrape onion formt he sides and turn off heat to add wine, then turn the burner back on and allow the wine to reduce for 5 minutes
  • Add broth, Worcestershire sauce, and minced garlic, reduce to low heat and simmer for 30- 45 minutes
  • Butter one side of the bread slices and place in the oven to broil until the tops are brown and crispy
  • When soup is ready, ladle into bowls or ramekins. Place a slice of crisped bread on top, then coat generously with the grated cheese. Broil until the cheese is melted and bubbly. Serve immediately