Fresh Onions: late July
Storage Onions: August-December
- Fresh onions keep best in a plastic bag in the fridge and should be used within a week or so. The green leaves can also be used like scallions.
- Ideal conditions for storage onions are 40-50F, low humidity, and darkness. Otherwise they tend to sprout. If onions are properly stored they can last for many months.
- For ease in cutting onions, cut off ends and cut onions in half from top to bottom. If necessary, cut out the core from the base. Peel skin off with the edge of your knife and lay the cut surface down on the cutting board. Keep the onion intact while you make length-wise slices from one side of the curved onion half to the other. Then rotate the onion a quarter turn and make crosswise slices. If you can manage to hold the form intact you will end up with a uniformly chopped onion.
- There are many suggestions out there for relieving some of the burn associated with cutting onions, including: cutting them under running water or while submerged in water, putting them in the fridge for a bit before cutting, leaving the root end on while cutting. You can also try using a fan to blow the gas away from your face or just pop on a pair of sunglasses to block a little of it while cutting.
- Use them as an aromatic starter for any savory dish. When sauteeing or stir frying, let your onion cook on medium heat for 3-5 minutes (or until they become aromatic) before adding other veggies.
- Add to pickles or chutneys to boost the flavor.
Peach or Nectarine Chutney
French Onion Soup
Cauliflower and Caramelized Onion Tart