Onions

About
Related to the lily. There are two main classifications of onions - green onions and dry onions, which are simply mature onions with a juicy flesh covered with dry, papery skin.

Varieties
Boilers
Small and mildly flavored. Peel and pickle, boil or braise. Add to soups or stews.

Cooking (All-Purpose)
Pungent flavor. Add to soups, stews, roasts or vegetable dishes.

Spanish
A milder, sweeter onion. Can be eaten raw in salads or sandwiches. Great in stir-fries or any other cooked meals.

Bermuda
Large size, mild flavor. Eat raw in salads.

Red-Large
Spherical onions with flattened stem ends. Use in salads or sandwiches. Zesty onion flavor. Often eaten raw. Color fades when cooked.

Maui
From the Hawaiian islands. Juicy, sweet, mild and crisp. Shaped like a slightly flattened sphere.

Pearl
Peel and pickle, boil or braise. Cream for vegetable combinations or stews. Mild pungent flavor.

Shallots
Mild onion flavor.

Green Onions (Scallions)
Mild flavor. Use raw in salads or vegetable platters. Stir-fry with other vegetables. Grill whole.

Availability
Year-round.

Nutrition Information:
• Fat, sodium, and cholesterol free
• Low in calories
• Good source of vitamin C
For complete nutritional information, click here.
Additional Information
• Why Eat It - Selection - Storage - Preparation
• From Wikipedia, the free encyclopedia