Onions, White, Yellow or Red

Onions are universally eaten raw, wept over and used for seasoning in everyday cooking. These are considered mature onions with a white, yellow or red bulbous head containing a juicy flesh covered with a dry, papery skin. Sizes range from 1 to 4 inches in diameter. They can be cooked in a multitude of ways, such as quickly over high heat or slowly over low heat to caramelize their inherent sugars.

How to Buy

Choose firm, well-shaped onions with unblemished, papery skins and no sign of sprouting.

How to Prepare

Peel onions in cold water to prevent eyes from watering. See cooking directions for piece size.

How to Cook Conventionally

Bake: Place large onions in ungreased baking dish. Pour water into dish until 1/4 inch deep. Cover and bake in 350° oven 40 to 50 minutes or until tender.

Boil: Small-covered 15 to 20 minutes. Large-covered 30 to 35 minutes or until tender.

Sauté: Cut onions into 1/4-inch slices. Heat 3 to 4 tablespoons butter, margarine, olive oil or vegetable oil in 10-inch skillet over medium-high heat. Cook onions in butter uncovered 6 to 9 minutes, stirring frequently, until tender.

Steam: Small - covered 15 to 20 minutes. Large-covered 30 to 35 minutes or until tender.

How to Microwave

Whole - Place in 1 1/2-quart microwavable casserole; add 1/4 cup water. Cover. Microwave 7 to 9 minutes or until tender. Let stand 2 minutes.