ONIONS

When to Buy/In Season:
All year; sensitive onion varieties reach peak season in June, but most are available year round.

How to Select:
Look for: clean, firm onions, with dry, brittle, paper skins. Avoid onions which have begun sprouting. Hard, pungent onions with thin necks store best and keep longer. Make sure there are no soft points or moldy (gray or blackening) spots.

Onions may be red, yellow, white, or buff, depending on the type.

Organic Issues:
Conventional onions may have higher levels of sulfur and minerals due to chemical treatment. Dispose of papery skins.

Pesticide Issues:
EWG 2009 Dirty Dozen, onions rank #47 (BEST) for highest levels of pesticide residues

How to Store:
Fresh:
Store: in cool room temperature (60F or below) in container or loose with good circulation of air. Keep dry. Onion may be stored dry for several months; if moisture or humidity is present, consider preparing (dice, slice, etc) and freezing.

Frozen:
To Freeze from fresh:

Bulb onions store well in a cool, dry place, so freezing is usually not necessary. It is not necessary to blanch mature onions before freezing. Just dice or slice, package, seal and freeze.

To freeze for Onion rings
Wash, peel and slice onions. Separate into rings. Water blanch for 10 to 15 seconds. Cool promptly, drain and coat with flour. Dip in milk. Coat with a mixture of equal parts of cornmeal and pancake mix. Arrange in a single layer on a tray. Freeze. Pack into containers using freezer wrap to separate the layers. Seal and return to freezer immediately. Fry frozen rings in 375 degree F oil until golden brown.

Dried:
Store up to 6 months; freeze for indefinite storage

Photo Source: Darwin Bell

Return to Buying and Storage Guides