Foodservice Guide to Onions

Onions for All Seasons & Tastes

Onions can be divided into two categories: spring/summer fresh onions and fall/winter storage onions.

Spring/summer Fresh Onions
Spring/summer fresh onions are available in yellow, red and white throughout their season, March through August. Fresh onions can be identified by their thin, light-colored skins. Because they have a higher water content, they are typically sweeter and milder than storage onions. This higher water content also makes them more susceptible to bruising.

With their delicate taste, fresh onions are an ideal choice for salads and other fresh and lightly-cooked dishes.

Fall/winter Storage Onions
Fall/winter storage onions are available August through April. Also available in yellow, red and white, storage onions have multiple layers of thick, dark, papery skins. Storage onions have an intense flavor and a higher percentage of solids.

Storage onions are the best choice for savory dishes that require longer cooking times or more flavor.

The Color of Onions
Onions come in three colors - yellow, red and white. Approximately 87 percent of the onions produced in the United States are yellow, with about 8 percent red onions and 5 percent white onions.

Domestic Onion Production

Spring/summer Fresh Onion Availability

Fall/winter Storage Onion Availability

Onion Tips

Onions have long been a staple for foodservice operators. They are used in a wide range of ethnic cuisines as well as traditional American fare. From soups and sandwiches to appetizers and salads, onions add color, texture and flavor to menus.

Onion Preparation Tips
Prepare onions as close to cooking or serving time as possible. An onion's flavor deteriorates and its aroma intensifies over time.

Refrigerate onions 30 minutes before preparation to prevent tearing.

To remove the smell of onions, rub hands and equipment with lemon juice or salt.

Store your onions in a cool, dry ventilated place-not in the refrigerator. Lack of air movement reduces storage life.

Chopped or sliced onions can be stored in a sealed container in your refrigerator for up
to 7 days.

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

Cooking With Onions
The taste and texture of onions varies greatly depending on their preparation. Onions can be braised, boiled, steamed, baked, sautéed, fried or grilled.

Sautéing onions softens their texture and enriches their taste. Onions can be heated in broth or wine instead of butter or oil to lower the fat content.

Yellow onions turn a rich, dark brown when cooked and give French Onion Soup its tangy sweet flavor. White onions are traditionally used in Mexican cuisine. They have a golden color and sweet flavor when sautéed. The red onion is a good choice for fresh uses, grilling and charbroiling.

Onion Handling and Storage Attributes

Onion Receiving Tips

Make sure the number of bags or cartons delivered matches the delivery invoice and that the onions are the correct color and size ordered.

Onions should feel firm and dry but may have some loose outer skins.

Onions should be free of gray or black mold and should not have any visible sprouting.

Always handle onions with care. Do not drop onions as this often causes bruising and decay.

Store onions in a cool, dry, well ventilated area. Do not store onions in coolers.

Do not wrap onions in plastic or store in plastic bags. A lack of air circulation will reduce storage life.

Food Safety

Source: U.S. Food and Drug Administration Center for Food Safety and Applied Nutrition (www.cfsan.fda.gov) and Food Safety Information for Restaurants (www.foodservice.com).

All along the food chain, food safety experts work to keep food safe on the farm, through the processing plant, during transportation, and at the supermarket and restaurant. Every person involved with preparing food, whether for home consumption or foodservice, must do their part and follow the proper food handling procedures. For safe handling guidelines, see the following links.

• 4 Fight BAC!TM Steps to Food Safety (also known as the 4 C’s of Food Safety).
• Safe Handling of Raw Produce and Fresh-Squeezed Fruit and Vegetable Juices.
• Foodservice operators reference the U.S. Food and Drug Administrations Food Code.

Onion Sizing Chart

Onions for Your Health

Onions not only provide flavor -- they also provide health-promoting phytochemicals as well as nutrients.

Research shows that onions may help guard against many chronic diseases. That's probably because onions contain generous amounts of a flavonoid called quercetin. Studies have shown that quercetin protects against cataracts, cardiovascular disease and cancer.

In addition, onions contain a variety of naturally occurring chemicals known as organosulfur compounds that have been linked to lowering blood pressure and cholesterol levels.

Nutrition Per Serving of Onions
Onions are low in calories yet add abundant flavor to a wide variety of foods. With only 45 calories per serving, onions are fat and cholesterol free, very low in sodium, high in vitamin C, and a good source of fiber and other key nutrients.