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By Jennifer A. Wickes Copyright 2004 History / Geography There is evidence to support that the ancient Egyptians used to cultivate onions. Science Onions are part of the Lily family. Varieties There are many varieties, usually onions are divided into two types: green or dried, and the dried category typically containing three colors: yellow, red and white. Bermuda: a mild onion, typically white or yellow. Available from March to June. Spanish: a yellow onion available between August and May. Red/Italian: a red onion available year-round. Globe: a strong flavored onion in the colors yellow, red or white. Maui: From Hawaii. A mild, sweet onion ranging in color from white to yellow. Available for import from April to June. Vidalia: From Vidalia, Georgia. A very sweet onion which works well on sandwiches. Available in limited quantities from May to June. Walla Walla: From Washington State. Available between the months of June to September. Oso Sweet: a much sweeter onion variety as compared with the Vidalia onion, but coming from South America. Available in January through March. Rio Sweet: another sweet onion available from October to December. Other Varieties: pearl onions, boiling onions, chives, leeks, scallions and shallots. Season Depending on which onion you are selecting, you can find onions all year round. How to Select Pick your onions that appear to be heavy for their size. The skin should be dry and papery. There should be no soft spots of black spots, indicating mildew from moisture. Storage Onions can be stored up to two months in a cool dry place. Nutritional Qualities Vitamin C Trivia If you freeze your onions up to 20 minutes, the fewer tears you will get when cutting it! Onions have been tauted to heal anything from ear infections to warts to high blood pressure! Wine Pairings Depending on how you are serving your onions and to what else you are eating, try a Côtes du Rhône or a Syrah/Shiraz. Spices Basil, caraway, celery, cilantro, cloves, coriander, fennel, garlic, marjoram, nutmeg, oregano, savory, thyme. Equivalencies 1 small onion = 1 tbsp. dried minced onions OR 1/2 tbsp. onion powder 1 lb. fresh onions = 4 medium onions OR 4 c. chopped / sliced onions 1 medium onion = 1 cup chopped / sliced onion
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