Yellow Onions, Medium, 3 lb Bag Selection Information | Nutritional Information | Tips & Trivia
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Raw in salads, barbecued on shish kebabs, in stews and soups, on sandwiches, hamburgers and in meat dishes.
Good-quality Onions will be firm, free of blemishes or mold spots and have even-colored, paper-dry skin.
Some feel that sweeter onions will be flat-shaped from stem to root-end, not round.
Avoid product that is soft, wet-skinned, bruised, has dark blemishes or spots of mold.
Onions should be stored in a cool, dry location with good ventilation. They should not be stored in either a plastic bag. Avoid prolonged storage in a refrigerator - unless the onion is on the verge of spoiling.
In general, vegetables will not ripen further after harvest.
Keep onions and potatoes away from fluorescent lighting, which turns them green.
To avoid teary eyes, peel onions under cold water. Water washes away volatile sulfur that causes teary eyes. Those who wear contacts tend not to be affected as much when cutting onions.
Onions and garlic have been cultivated for 6,000 years and have been credited with everything from making hair grow on bald heads to giving valor to the troops of Alexander the Great.
Onions are the vegetable which gave Chicago its name since the Chippewa Indians found these "she-gau-ga-winshe" growing at the site of the modern day city.
The name onion comes from the Latin, "unio" via the French "oignon" and the English "unyun." The onion plant belongs to the Allium family - the same as the narcissus (daffodils).
Do not refrigerate tomatoes. They will retain their flavor and ripen correctly at room temperature. Once they are ripe, use within 3 days.
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