Onions are a highly versatile vegetable and can be served in a multitude of ways: from raw to multiple preparations, alone, or added to any meal of the day. Onions are seasonal and the different sizes, colors, and varieties can greatly influence the flavor of a recipe. They are high in vitamin C, are a good source of fiber, and provide a number of other key nutrients. Many family favorites include onions: spaghetti and meatballs, enchiladas, chicken noodle soup, meatloaf, chili, salsa, and pizza.
The Onion Family
The most common onion used in cooking is the bulb onion. Bulb onions can be yellow, red, or white, and the varieties are seasonal. Knowing how to use each onion variety is the key to a delicious dish. The larger onion family includes leeks, chives, shallots, scallions (green onions). The most commonly used (and available) onions are the Fall-Winter long-storage varieties, but right now we are in the middle of high onion season when all the summer sweets are at their peak – find them and enjoy!
All-Purpose Yellow Globe: Yellow globe onions are flavorful, store well, and are potent enough to hold up to long cooking such as in soups and stews. Their flavor can stand out in salsa, chili, stir-fry, and other highly seasoned dishes.
Spanish Sweet Onions: This yellow storage onion has more mild, sweet flavor than the all-purpose yellow globe. These can be found in the winter (not to be confused with summer sweet onions).
Red Onions: Red Onions, with their wonderful color, are a good choice for fresh uses like salads, sandwiches, salsas, and dressings. They also work well for grilling, charbroiling, and roasting.
White Storage Onions: White Onions are often used in prepared salads (potato, seafood, etc.) and white sauces. Whites are the traditional onion for classic Mexican cuisine as well.
Summer Sweet Onions: Sweet yellow globe onions are highly seasonal, and because of high sugar and water content do not last long in storage, making them a special treat in the few summer months that they are available. The varieties are named by the region they are grown in, and the most common in the U.S. are Imperial Sweet (CA), Maui Onions (HI), Oso Sweet (MI), Texas 1015 Supersweet (TX), Vidalias (GA), and Walla Walla Sweets (WA). Due to the high sugar and water content, they are sweet, mellow, and crunchy, making them ideal for recipes highlighting raw onion. They also caramelize well due to the high sugar content.
Unlike the more common storage onions, Summer Sweets are not hardy and need to be stored in dark, cool, dry places with plenty of air circulation, and they suffer from crowding. Very fresh Summer Sweets may need refrigeration, and the shelf life for most is about a week, so plan to use them in your weekly meal planning.
Selection and Storage:
- All varieties of bulb onions should be firm and heavy, with tight, shiny skins.
- Avoid onions that have begun to sprout or have any mold or mildew.
- Onions should have a pleasant smell, rather than a strong odor.
- All onions will last longer in a cool, dry place.
10 Spectacular Ways to use Onions in your Summer Menus:
- Carmelized onions served with burgers, tacos, hot dogs, eggs, mashed potatoes (yellow onion – summer sweets are most delicious).
- Pico de Gallo (recipe follows) or Salsa (white or yellow onion).
- Gazpacho (red onion).
- Clam Chowder (yellow onion).
- Potato Salad (white or red onion, chives or shallot depending on recipe).
- Focaccia Bread with Sweet Onions and Olive Oil (sweet onion).
- Baked onions with Pesto (summer sweet onion).
- Fresh Sweet Onion Relish (sweet or red onion).
- Garlic Chive Butter (chives).
- Roasted Potatoes with Garlic and Onions (yellow onion).
An incredible resource for onion lovers is The Onion Book by Jan Roberts-Dominguez, filled with 175 recipes grouped according to season; onion history and lore; nutritional and health information; and information on using and preparing onions.
If you want detailed information on onions, The National Onion Association has an informative website.
Recipe: Fresh Pico de Gallo
This easy and fast salsa can be served as a dip with a large bowl of tortilla chips, added to mashed avocado to make guacamole, or served as a condiment for tacos, burritos, grilled meats, and fish. Sharon’s boys love the fresh summer flavor (without the chile) and eat it by the spoonful! This is equally delicious with or without the chiles.
Makes about 2 cups (easy to double)
2 cups diced tomato (2 medium or 4-5 plum)
1 Tablespoon minced fresh serrano chile to taste (1/2-1 ounce total)* optional
1/4 cup chopped cilantro (12 large sprigs of cilantro)
1/2 cup white onion chopped (1 small onion)
1 Tablespoon fresh lime juice
1 Teaspoon kosher salt
Mix the tomato, chile (if using), cilantro, and onion. Season with the lime juice and salt. Pico de Gallo is best served fresh, so enjoy right away!
Variation: Jalapeños can substitute for the serrano chiles.
Keep it sweet!
