Onions are everywhere.

Onions are sold in every grocery store, served at most every meal and featured at sporting events across the United States. They add layers of flavor to recipes for everything from breakfast casseroles to holiday dinners. And who hasn't wondered: What is the best way to make caramelized onions?

In an increasingly health-conscious world, the nutritional facts of vegetables, including the onion, are important. The onion's health value is uncontested and its versatility and value in the kitchen is rarely matched. Such a multi-faceted vegetable deserves recognition and advocacy.

This is where we come in.

Like the onion itself, the National Onion Association (NOA) has a long and impressive history. Founded in 1913, the NOA is the official organization representing growers, shippers, brokers, and commercial representatives of the U.S. onion industry.

We pride ourselves that top onion professionals rely on the NOA to educate consumers and promote their product. They also look to NOA for up-to-date information, governmental representation, and important industry networking.

We are also a resource for everyone who has ever encountered an onion. For purveyors of onions to the general public, we provide tips and best practices for marketing whole and fresh-cut onions.

For the homecook, we've collected recipes on how to serve the onion for any meal, in any season, and at any gathering.

For chefs, we've included information on storing, handling, and menuing this humble vegetable.

For the nutritionist or dietitian, we have valuable information on their health benefits.

For culinary educators and teachers, we offer classroom materials and fun interactive lesson plans on food and nutrition.

For the aspiring junior scientist, and anyone who's ever wondered, we finally answer that all-important question: Why do your eyes water when you cut onions?

Onion and Rosemary Focaccia
Onion and Rosemary Focaccia

Check out a few recipes from Onions Etcetera The Essential Allium Cookbook!
"In this gorgeous book, onions finally get their star turn. The recipes will surprise and seduce you; you will want to cook every single one." - Ruth Reichl
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