What Does it Taste Like?

The flavor of onions is complex and varied, depending on the type, preparation, and cooking method. Onions can be sweet, spicy, tangy, or savory, depending on how they are cut and cooked and the variety of the onion. Typically, raw onions will have more spiciness and tang, grilled or fried onions will give more of a savory umami flavor, and caramelized onions will be sweeter.

Varieties we grow

Patterson

Patterson is a long-storing type of onion that has layered, bronze skin and dense yellow flesh. It has a rich, full-flavored and slightly pungent taste that is suitable for a wide range of dishes. If stored properly, they can last for 9 to 12 months.

Almagro

Almagro is a sweet type of onion that has firm, tan skin and bright yellow flesh. It has thick, succulent rings that are deliciously sweet and adaptable to different soil types. These onions store well for up to 2 months.

Why Should I Eat It?

Onions are more than just a flavorful ingredient. They are a superfood that can benefit your health in many ways. They have many health benefits, such as:

Lowering cancer risk: Onions contain organosulfur compounds that may stop cancer cells from growing and spreading.
Fighting inflammation and infections: Onions have antioxidants that can protect against free radicals that cause inflammation and chronic diseases. Onions are especially rich in vitamin C and quercetin, which can boost your immune system and fight infections. Quercetin may also help with allergies, asthma, and hay fever.
Improving heart health: Quercetin can also lower blood pressure, cholesterol, and triglycerides, which are risk factors for heart disease.
Regulating blood sugar: Onions have chromium, a mineral that helps regulate blood sugar levels.
Supporting bone health: Onions have calcium, magnesium, and phosphorus, which are important for bone health.
Enhancing digestion: Onions have fiber, which can improve bowel movements and prevent constipation.

Onions

August - April

Onions are versatile vegetables that can add flavor, crunch, and color to many dishes. They belong to the genus Allium, which also includes garlic, leeks, and chives. Onions have a distinctive smell and taste, which comes from the sulfur compounds they contain. These compounds also have health benefits, such as lowering blood pressure, fighting infections, and preventing cancer. Onions come in countless varieties, each bringing a unique color and flavor.

Recommended Storage

Cool & Dry

Freeze

Pickle

Dehydrate

How Do I Store It?

Short Term

How you store your onions is going to depend on what form you get them in; fresh or storage.

"Storage" onions, which are what you'll typically buy from a grocery store, have been laid out in a warm place until they've dried and develop the iconic papery onion skin. These are best stored in a cool, dry place away from sunlight, such as in a cabinet or pantry, and can last several months. Fresh onions, which have not been cured and don't have those protective layers of papery skin, should be kept in the crisper drawer of your fridge and eaten within a few weeks.

Regardless of if your onions are fresh or cured, ventilation is key in storing them. Onions can mold quickly if too much moisture is present or even sprout. Its best to store onions in a mesh or paper bag, or even just laid out in a basket.

Long Term

If you find yourself with such an abundance of onions that you don't think you can use them up before they go bad, there are several ways that you can store them longer term.

Freezing: Freezing is a great way to store both raw and cooked onions. I personally like to make large batches of caramelized onions and keep small portions of them in the freezer for impromptu dinners & dips. To freeze raw onions, slice or dice them however you like, then flash freeze on a lined baking sheet before transferring to a freezer bag for up to 8 months. For cooked onions, freezer them in desired portions in a freezer bag for up to 12 months.
Pickling: You can pickle onions using either the quick pickle or traditional pickle method. Quick pickled onions will last in the fridge for up to 3 weeks, whereas traditional pickled onions are shelf stable and will last for up to 12 months if unopened.
Dehydrating: Dehydrated onions are shelf stable and can last indefinitely. You can dehydrate them in an oven or a dehydrator, diced or sliced, and even grind them into onion powder.

How Do I Cook It?

Onions truly are one of the most versatile vegetables out there. There are many methods for cooking onions, depending on the desired texture, flavor, and dish. Some of the most common methods are:

Caramelizing: This method involves cooking sliced onions over low to medium heat with some oil, butter, and sugar until they turn golden brown and sweet. Caramelized onions are great for adding to soups, omelets, pizzas, sandwiches, and salads.
Sautéing: This method involves cooking sliced onions over high heat with some oil until they turn tender and golden. Sautéed onions are perfect for adding to pasta, burgers, pizza, and stir-fries.
Roasting: This method involves baking whole or sliced onions in the oven with some oil, salt, and pepper until they turn soft and caramelized. Roasted onions are delicious for serving with sausages, steak, roast chicken, or pork.
Sweating: This method involves cooking chopped onions over low heat with some oil and a lid on the pan until they turn translucent and soft. Sweated onions are ideal for making rice pilaf, white sauces, and curries.
Grilling: This method involves cooking whole or sliced onions on a grill or a griddle until they turn charred and smoky. Grilled onions are fantastic for pairing with grilled meats, burgers, hot dogs, and salads.
Roasting whole: This method involves roasting whole unpeeled onions in the oven until they turn soft and spreadable. Roasted whole onions are amazing for adding to tacos, enchiladas, sandwiches, and dips.
Frying: This method involves coating sliced onions in a batter of flour, eggs, and seasonings, and deep-frying them in hot oil until they turn crispy and golden. Fried onions are popular for making onion rings, onion bhajis, and onion straws.
Raw: Who says you have to cook onions at all? Raw onions add tons of flavor and crunch to salads, sandwiches, and salsas.

Recommended Recipes

Onion Confit

What Goes Well With It?

The shorter answer would be what don't onions pair well with! This versatile and flavorful vegetable is the flavor foundation of nearly all savory dishes and can be paired with many different ingredients and spices. Some of the best flavor pairings for onions are:

Butter: Butter adds richness and creaminess to onions, and enhances their natural sweetness. Butter and onions are a classic combination for making sauces, soups, and gratins.
Bacon: Bacon and onions are a match made in heaven, as they both have smoky and savory flavors that complement each other. Bacon and onions are great for adding to pasta, pizza, salads, and sandwiches.
Cheese: Cheese and onions are another delicious pairing, as cheese adds saltiness and tanginess to onions, and onions add depth and sweetness to cheese. Cheese and onions are perfect for making quiche, pie, bread, and dip.
Garlic: Garlic and onions are both members of the allium family, and they have similar pungent and aromatic flavors that work well together. Garlic and onions are essential for creating the base of many dishes, such as curries, stews, and stir-fries.
Thyme: Thyme and onions are a wonderful herb and vegetable pairing, as thyme adds a fresh and earthy flavor to onions, and onions add a mellow and caramelized flavor to thyme. Thyme and onions are ideal for roasting, grilling, and caramelizing.
Balsamic vinegar: Balsamic vinegar and onions are a sweet and sour pairing, as balsamic vinegar adds acidity and complexity to onions, and onions add sweetness and softness to balsamic vinegar. Balsamic vinegar and onions are amazing for making glaze, dressing, and jam.
Cumin: Cumin and onions are a spicy and fragrant pairing, as cumin adds warmth and smokiness to onions, and onions add crunch and freshness to cumin. Cumin and onions are common in Mexican, Indian, and Middle Eastern cuisines.