Onions: The Best Ways to Pick Them, Cook Them, and Eat Them

Do you think of an onion as a vegetable? You should! Onions are absolutely vegetables, and quite good for you so eat up. Here’s all you need to know about the most savory, useful, can’t-imagine-food-without-it vegetable of all: the humble, indispensable onion.

Five must-reads for the allium-eaters among us.

1. Is it safe to eat sprouted garlic and onions? (Short answer: Yes absolutely, although they may be slightly more bitter.)
2. A new onion that won’t make you cry.
3. Are pre-peeled onions worth the extra cost? A perspective.
4. How to change the intensity of onions’ flavor in cooking.
5. Bite-sized bloomin’ onions, wow!

Onions are one of the most ancient vegetables around; they’ve been eaten for at least 5000 years and evidence has been found of cultivation over 7000 years ago. (Wikipedia)

When it comes to the most onions found in the grocery store, yellow onions are all-purpose and inexpensive, and slightly sweet. White onions are a little sharper and more pungent (they make me cry worse!). Sweet onions are even sweeter than yellow onions (and also more perishable). Red onions are relatively mild and really beautiful in salads and raw dishes. They turn pink and magenta when cooked.

Read more about the different types of common onions here:

• What’s the Difference Between Yellow, White, Red, and Sweet Onions?

Also, can you tell at a glance how many onions are in a pound? It’s usually about 2 medium onions:

• Here’s What 1 Pound of Onions Looks Like

Shallots are a smaller variety of onion with a delicate, mild flavor. (Read more about shallots here.) They’re wonderful in dishes that call for raw onion or garlic, as their flavor isn’t as pungent and is a bit sweeter. You can swap onions and shallots, although keep in mind that an onion will be more pungent than a shallot.

• Can You Use Onions and Shallots Interchangeably in a Recipe?

Yes! Scallions and green onions are very young, immature onions that haven’t fully formed a bulb. (When to use the white parts and green parts of a scallion.)

Spring onions, on the other hand, are a little more mature and potent in flavor, but still mildly than fully-grown onion bulbs.

• What’s the Difference Between Scallions, Green Onions, and Spring Onions?

Chives

• Everything You Need to Know About Growing Chives

No onions or green onions/scallions? Here are a few ideas for good substitutions:

• What Is the Best Substitute for Onions in Recipes?

Here’s one of the first things almost everyone should learn in the kitchen: How to slice and dice an onion! It’s a fine test and training ground for knife skills.

• How To Thinly Slice an Onion
• How To Chop, Dice, and Mince an Onion

Onions have the power to make us all tear up while cutting them. I find that the best way to avoid this is to wear contacts while chopping through a bunch, but other than this, what have you found to work best in avoiding stinging, tearing eyes? Here are a few more ideas:

• Best Way to Stop Onion Tears? Put Bread In Your Mouth
• Five Tips on How to Cut Onions Without Tears

Plus…

• Rachael Ray says you actually SHOULD cry!

Once you know how to cut onions, one of the best things to learn next is how to caramelize onions. Cooking onions down into a sweet, savory, jammy concoction of caramelized strands is one of the kitchen’s greatest cooking magic tricks. Once you have caramelized onions you can put them in soups and stews, pile them on toast and butter, heap them on top of cooked meat.

• How To Caramelize Onions

Plus…

• Why You Should Freeze Caramelized Onions (and 3 Ways to Do It)

One medium raw onion (100g or so) has about 40 calories and a modest amount of Vitamin C. It’s also a vegetable that has slightly higher amounts of sugar than some other veggies; it clocks in at about 4g of sugar (this still is low compared to pretty much any fruit). Overall onions are totally great part of a balanced diet and is just one more vegetable to help you eat your daily five servings.

Regular bulb onions can be stored on the countertop in a cool dry place for several weeks, or until you see signs of mold or wilting. Do keep potatoes and onions well-separated, as they foster faster spoilage in each other.

• Don’t Store Onions and Potatoes Together

Green onions and spring onions can be left on the counter for a day or two but will stay fresher over the course of a week when stored in your crisper drawer.

Onions are not safe for dogs, according the American Kennel Club, and all forms of onion should be avoided — including and especially foods with onion and garlic powders. If your dog eats onion, call your veterinarian.

Onions lose their crisp texture and can get watery and mealy when frozen. However, if you know you’re just going to cook them, then it’s OK to freeze them. Also, as noted above, caramelized onions are fabulous frozen. Make a big batch in your slow cooker and freeze them in bags.

Have leftover onions? Make sure to refrigerate any leftover cut-up onions (don’t leave on countertop). If you have leftover onion, caramelize it and freeze it!

1. How To Make Quick-Pickled Red Onions
2. How To Make French Onion Soup in the Slow Cooker
3. Quick Onion Soup
4. French Onion Meatloaf
5. French Onion Dip with Caramelized Onions & Greek Yogurt
6. How To Make Scallion Pancakes
7. Beer-Battered Onion Rings
8. Scalloped Potatoes with Onions and Cheddar Cheese
9. French Onion Soup Casserole
10. Squash and Onions with Brown Sugar
11. Slow Cooker Brisket and Onions
12. Slow Cooker Sausages with Peppers and Onions

What’s your favorite recipe or use for onions? Any favorite way to cook it?

31 Days of Vegetables: How to fall in love with vegetables in 31 days. How many of these splendid veg have you eaten this month? Take a look at the whole list and take our July challenge to eat every single one!