A type of dry onion that has a strong onion flavor and is characterized by its layers of papery skin, which has a yellow-brown color. Of all onion varieties, 80% of production is devoted to the yellow onion. It provides a rich onion taste, making it a good choice for food dishes requiring a distinctive onion flavor, such as French onion soup. When sautéed, it will turn a deep dark brown color and can be added as a complement to a variety of food dishes or meats.
A dry onion that has purplish red skins and white flesh that is tinged with red. They are medium to large in size and have a mild, sweet flavor. Red onions are good to eat raw, used to add color to salads, and grilled or lightly cooked with other foods. Onions are available throughout the year. When selecting, choose those that have thin skins, hard tops and are free of blemishes, avoiding any that are sprouting. Onions can be kept in a cool dry place for up to one month, stored in a wire basket (or similar type container) to ensure sufficient air circulation.
A type of dry onion that has a pure white skin and a sweet, mild flesh that is also white in color. This onion is widely used in Mexican foods, complementing the flavors of other ingredients. It can be sautéed to a golden brown color and served to provide a sweet delicate flavor to other foods. It is widely available in most supermarkets and can often be substituted with yellow onions for many recipes.
Vidalia Sweet Onions
A dry onion grown mostly in Georgia that is well known as a popular variety of a sweet onion. Mildly sweet in flavor, the onion has a yellow to tan outer skin covering a white inner flesh. Sweet onions, such as Vidalias contain a higher water content but a lower sulfur content making them less pungent than other varieties of onions. Most often this type of onion is eaten raw to enjoy the most flavor or only lightly cooked.
Walla Walla Sweet Onion
A type of dry onion that gets its name from the town in Washington where the variety originated. They are noted for their brown skins and white flesh, which has a very mild and sweet flavor. They are popular in salads or in other uncooked recipes because their flavor is best when eaten raw.
Texas 1015 Sweet Onion
The Texas 1015 Super Sweet onions are an open-pollinated short-day variety that once harvested, can be stored for about 2-3 months if cured properly. They are named for their suggested planting date on October 15th. This classifies them as a fresh onion versus a storage onion. Texas 1015's are medium to softball-sized round, thin-skinned yellow onions with a mild, juicy non-tearing crisp white flesh. It is considered to be one of the sweetest of the sweet domestic varieties.
Panoche Sweet Onion
With a high natural sugar content, Panoche sweet onions bring an almost candy-like crunch to sandwiches and salads. Dice them and add to fresh salsas and chutneys for a bright topping over grilled meats and fish. Though they might bring a tear to your eye, they will definitely put a smile on your face.
OSO Sweet Onions
OSOSweets live up to their name for super-sweet, exceptionally mild flavor and crisp texture. These jumbo-sized OSOSweets are delicious raw or cooked, adding distinct onion flavor and crunch to salads, salsas, sandwiches, burgers and casseroles. They’re also delicious grilled, stuffed or made into onion rings. OSO Sweets are grown in the Andes Mountains of Chile and Weslaco, TX. They are available from January to May and sell quickly.