U.S. Production and Availability

U.S. farmers plant approximately 125,000 acres of onions each year and produce about 6.2 billion pounds a year. This includes organic production, but excludes bulb onions for dehydration.

A domestic supply of yellow, red, and white onions is available year-round ranging in size from less than one-inch in diameter to more than 4.5 inches in diameter.

Onions from the U.S. can be divided into two categories based on when they are harvested.

• Available in yellow, red, and white from March through August.
• Can be identified by their thin, lighter-colored skin.
• Typically higher in water content, which reduces their shelf-life and makes them more susceptible to bruising.
• Range in flavor from sweet to mild.
• Best to use in salads, sandwiches, and fresh, lightly-cooked or grilled dishes.
• Many specialty sweet onions are part of this category and are sold under a specific trade name or label.
• Note: Some domestic and all imported onions with these traits are offered other times of the year.

• Available August through April in yellow, red, and white
• Easy to recognize by their multiple layers of thick, darker colored skin
• Commonly lower in water content, they have a longer shelf-life
• Range in flavor from mild to pungent
• Best for savory dishes that require longer cooking times or more flavor

For U.S. onion production, consumption, history, nutrition, or health information go to All About Onions

In 2010, the U.S. onion industry developed voluntary commodity specific food safety guidelines for the dry bulb onion supply chain. This document serves as guidance for growers and shippers to adhere to best practices [i.e. Good Agricultural Practices (GAPs) and Good Manufacturing Practices (GMPs)] and regulations governing safe vegetable production. Many suppliers regularly test and monitor aspects of their growing and distribution cycles and maintain records of those results for filing with the appropriate auditing agencies. The industry supports government efforts to provide a strong food safety regulatory framework. This assures the public appropriate standards are in place and being met by the dry bulb onion supply chain.