According to some, the humble onion has never been given enough credit. It is one of the world's oldest cultivated vegetables and is universally revered for its nutrition, flavor, reliable availability, and exceptional economic value in meal preparation. Like the onion itself, the National Onion Association grew out of very modest beginnings and has worked humbly behind the headlines to stabilize and promote the U.S. dry bulb onion industry for nearly one hundred years.
Organized on June 23, 1913 in Kenton, Ohio, the NOA's incorporating document was signed by five growers. The document stated that its creation was â€œfor the purpose of gathering and disseminating information relative to onion culture and the improvement of methods of onion growing. Through good times and bad, whether blessed with profits or saddled with losses, NOA has been an instrument for improving the business environment of the U.S. onion industry.
This updated classic makes a wonderful brunch, lunch or easy light supper. Plus, it's lower in fat and sodium than the original.