Onion

About

Onions are part of the large Allium family and come in many shapes and sizes.  They are cultivated and used around the world, usually served cooked or as part of a prepared dish.  They can also be eaten raw. Some onions are pungent when chopped and contain certain chemical substances that may irritate the eyes. Onions can be one of the easiest crops to grow.

Common onion bulbs are either yellow, red or white.  Yellow onions are most common and are the onions of choice for everyday cooking. Red onions have a more pungent flavor and are often used in Asian dishes.  White onions have a high sugar and low sulphur content thus having a short shelf life.  They are milder in flavor and are often used in Mexican cuisine.  Scallions, Spring or green onions are the immature form of any of the three onions above.  Shallots are in the same onion family but are a different variety.

Onions come in short, intermediate and long day types.  Onion plants depend on daylength to determine when they will start to form bulbs. The short-day types (10-12 hours of daylength) are grown in the South through the winter.

care

Onions are easy to grow and relatively disease free. They do not make a lot of foliage so weeds tend to grow around them.  Keep these out by hand weeding or with a layer of mulch.  To increase the size of the bulbs the plants can be topped by removing the tops to leave about 6”, usually in the spring (the tops can be eaten).  Also, as the bulb matures, remove a little of the soil around it to let the bulb expand until you can see it-a technique called spooning or ringing in.

references:

Basic Onion Information: https://chatham.ces.ncsu.edu/2014/10/time-to-plant-onions-and-garlic-3/

IFAS Information: https://gardeningsolutions.ifas.ufl.edu/plants/edibles/vegetables/onions-and-shallots.html

Vegetable Gardening in Florida.  James M. Stephens. University Press of Florida

Submitted by: Colin F. Burrows, Master Gardener Volunteer, UF/IFAS Extension Alachua County.

selecting, preparing and storing

Onions - the vegetable that makes us cry are delicious and nutritious!  The sulfuric compounds in onions make our eyes tear up when cutting.  Onions contribute a wide variety of flavors, textures, colors and nutrients to culinary dishes.  They are the third most consumed fresh vegetable in the United States and are available year-round.

When selecting an onion, you want to select a firm, well-shaped onion with dry skin.  You need to avoid onions that are spongy, sprouting, uneven or patchy coloring and wet.  You want to store uncut onions in a cool, dry and dark area that has good ventilation for air to circulate.  They should be used within four weeks. Onions come in a variety of colors: red, yellow and white with flavors: sweet, mild or strongly.  The smaller the onion is, the stronger the flavor will be along with hotness.  When you starting cooking if you want to reduce the tearing when you cut onions, chill them for at least 30 minutes, cut off the top, peel the outer layers and leave the root end intact.  Be sure to store cut onions a container with a seal in the refrigerator.  Onions are free of fat and cholesterol, high in vitamin C and are a good source of dietary fiber.  For eating raw select a sweet and crisp onion that accents the food and does not overpowers it.  Onions can be used raw in some dishes but are often sautéed, caramelized, grilled or roasted and then incorporated into recipes.

Avoid High heat which makes onions bitter. When sautéing onions, always use low or medium heat.  

Onion Nutrition:  Serving size: 1 small onion:  Calories: 28; Total Fat: 0 g; Saturated Fat: 0 g; Total Carbohydrates: 7 g; Protein: 1 g; Sodium: 3 mg. 

Here is one of our family favorites:  J.R.’s Favorite Onion Jam.  We love it on meats in quiches, sandwiches or just on a biscuit or piece of toast.  I hope you enjoy it as much as our family has.