Crops & Varieties: Onions
Long red of Florence Yellow onion
(Italian Heirloom)
Red onion White onion
“If onions were as rare as truffles, chefs would pay dearly for them.” - Michael Ruhlman
A great article from Ruhlman’s Twenty about onions.
A great article from Ruhlman’s Twenty about onions.
Quick tips
Onions have a very high sugar content. We use them in many of our canned products, and customers rave about how sweet the salsas are -- much of what they're tasting comes from the sweetness of onions.
All onions are great caramelized. Simmer with oil (or, if you’re feeling fancy, bacon fat) covered on low heat for over an hour. Better yet, try the crockpot approach listed below.
Don’t skip out on raw onions! Put them in salad, on burgers or sandwiches. Particularly refreshing on bean burritos.
Mince onions into savory baked goods such as corn muffins or savory scones.
Storage
Store in a cool, dark spot where air circulates freely (not in a bag). Avoid storing in damp areas.
Generally, don’t store onions in the refrigerator, but if you choose to do so, keep them loose in the produce drawer and away from other produce, as the moisture given off can affect the onions and cause them to go bad more quickly.
Recipes
From our Newsletter Archives: Roasted Onion and Garlic Linguine
Island Vittles: Crockpot-Caramelized Onions
Epicurious: Pickled red onions -- great for hotdogs and burgers!
Simply Recipes: Rustic Onion Tart -- especially good with our super-sweet Long Red Onions
| Braising: | 20-40 mins for thick slices |
| Grilling: | 10-15 mins for slices |
| Roasting: | 30-45 mins at 375-500° |
| Sauteing: | 14-40 mins over low heat to caramelize or sweat; 4-6 mins with high heat |
| Simmering: | 10-15 mins |
| Steaming: | 8-10 mins |
| Stir Frying: | 3-5 mins |
