U.S. Production and Availability

U.S. growers plant approximately 125,000 acres of onions each year, producing about 125 million 50# units. 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 over 4.5 inches in diameter

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

Spring/Summer Onion Traits

• U.S. grown specialty sweet onions are part of this category and sold under specific trade names or labels.
• 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.

Note: Some domestic and all imported onions with these traits are offered other times of the year.

Fall/Winter Onion Traits

• 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