Onions can be used in almost every type of food, from cooked foods and fresh salads to spicy garnishes. Often chopped or sliced, they’re found in recipes spanning almost every culture in the world. Depending on the variety, an onion can be sharp, spicy, tangy, pungent, mild or sweet. The whole plant is edible and is used as food in one form or another.
Common onions are normally available in three colors: yellow, red and white. Full-flavored yellow onions are a reliable standby for cooking almost anything. They turn a rich, dark brown when cooked and give French onion soup its tangy-sweet flavor. The red onion, with its wonderful color, is a good choice for fresh uses or in grilling and charbroiling. White onions are the traditional onion for classic Mexican cuisine; they take on a golden color and sweet flavor when sautéed.
While the large mature bulb is the type of onion people eat most often, onions can be eaten at immature stages, too. Young plants may be harvested before the bulb develops and used whole as “green onions.”
Why choose organic onions?
How to select and store onions
Tips for using onions
Delicious, mild green onions (also called scallions) are often used raw, but they also add a colorful accent to sautés and stir-fry dishes.
Slightly sweet organic red onions are a colorful and flexible addition to many dishes, cooked or raw, and they're full of vitamins, fiber and antioxidants.
Mild organic yellow onions are amazingly versatile and work wonders in almost every cuisine. They’re a very good source of vitamin C, fiber and antioxidants.