Onions are a versatile vegetable that can be used in many dishes. When shopping for onions at the grocery store, there are a few things to keep in mind to help you pick fresh, flavorful onions.
Types of Onions
The most common types of onions are:
- Yellow onions – These are the most widely used onions. They have a medium to strong, pungent flavor.
- White onions – They have a milder, sweeter flavor compared to yellow onions.
- Red onions – Red onions have a bold, spicy flavor. They are often used raw in salads and sandwiches.
- Green onions – Also known as scallions or spring onions. They have a delicate, fresh taste.
- Sweet onions – Such as Vidalia onions. They are larger and have a very sweet, mild taste.
- Shallots – Small, elongated onions with a subtle flavor.
When deciding which type of onion to buy, consider how you plan to use them. Salad, salsa, and sandwiches may call for red onions. Soups, stews, and roasted vegetables pair well with yellow, white, or sweet onions. Choose green onions for garnishes and raw applications.
Choosing Onions by Appearance
When inspecting onions at the store, there are some key things to look for:
- Firmness – Onions should feel very firm. Avoid onions with soft spots or moisture at the neck.
- Dry outer skin – The skin should be papery and crackly, not moist or slippery.
- No green sprouts – Sprouts indicate an old onion that may have an off flavor.
- Heavy for size – Heavier onions tend to be juicier and more flavorful.
Bulb onions should have no blemishes, cuts, or bruising on the outer skin. Green onions should have fresh, bright green tops with a white base.
Storing Onions
Onions can last for several weeks if stored properly in a cool, dry, well-ventilated place. Do not store onions in plastic bags, which can trap moisture. Here are some onion storage tips:
- Store in a basket, mesh bag, or paper bag in a pantry or cupboard away from sunlight.
- Keep away from potatoes – they release moisture that can spoil onions.
- Cut or peel only as many onions as you will use right away. Leave intact skins on unused onions.
- Store cut onions wrapped in plastic in the refrigerator for 7-10 days maximum.
With the right storage, onions will last for several weeks after purchase. Discard any onions that become moldy or show signs of sprouting.
When to Buy Onions
Onions can be purchased fresh year-round, but their taste and quality fluctuate with seasonal changes:
| Time of Year | Onion Characteristics |
|---|---|
| Early summer | Sweet, mild flavor. Thin, delicate skins. |
| Midsummer | Moderately pungent flavor. Good all-purpose onions. |
| Late summer/Autumn | Strong onion flavor. Durable, papery outer skins. |
| Winter/Early spring | Pungent, spicy flavor. May store well into spring. |
Buy sweet onions like Vidalias in summer when they are crispest. Use pungent storage onions from fall through winter. Onions from local farms may follow slightly different seasonal patterns.
How Many Onions to Buy
It can be tricky to know how many onions to purchase. Onions lose moisture over time, so bulk quantities may not keep as long. Here are some guidelines for onion amounts:
- 1 medium onion = approx. 1 cup chopped
- 1 large onion = approx. 1 1/2 cups chopped
- 1 pound onions = 3-4 medium onions
- Buy at least 1 onion per recipe that calls for onions
- Allow 2-3 onions per 4 servings of a sides dish or salad
Only buy as many onions as you think you will use within 2-3 weeks. You can always return to the store if more onions are needed for recipes. For a household of 2-4 people, aim for 4-6 onions per grocery trip.
How to Save Money on Onions
Here are some tips for getting the best deals on onions:
- Buy in bulk – Larger bags of onions can offer significant savings per pound.
- Purchase whole onions – Cut or peeled onions cost more per ounce.
- Choose versatile yellow onions – They have the widest use in recipes.
- Shop in season – Buy sweet onions in summer when lowest cost.
- Check sale prices – Watch for promotions and price drops.
- Buy store brands – House brands tend to be cheaper with similar quality.
- Compare costs per pound – Don’t assume larger onions are a better deal.
With some smart shopping strategies, you can stock up on onions for all your cooking needs while sticking to a budget. Aim for versatile yellow onion bulbs in 5-10 lb bags during summer sales.
Cooking with Onions
Onions are very versatile in the kitchen. Here are some tips for cooking with onions:
- Saute: Cook chopped onions in oil over medium heat until translucent and softened.
- Caramelize: Cook onions slowly for 30-45 minutes until deeply browned and sweet.
- Roast: Toss onion wedges in oil and roast at 400°F until browned and tender.
- Raw: Thinly slice red or green onions for salads, salsas, and garnishes.
- Grill: Brush onion slices or wedges with oil and grill until charred.
- Puree: Blend cooked onions with broth for flavorful soups or sauces.
Onions pair well with meats, tomatoes, peppers, eggs, cheese, beans, and grains. They add flavor, moisture, and nutrients to almost any savory dish.
Pickling Onions
Many types of onions can be pickled for long-term use:
- Small pearl onions
- Cipollini onions
- Shallots
- Red or white bulbs (sliced)
To quickly pickle onions:
- Peel onions. Separate pearl onions, leave shallots whole.
- Place in a mason jar in layers with salt, sugar, and spices.
- Heat vinegar, water, and sugar to boil. Pour over onions.
- Refrigerate 1-2 days before using.
Pickled onions last 2-4 weeks refrigerated. Use them to top burgers, tacos, nachos, and sandwiches for a tangy crunch.
Freezing Onions
While raw onions do not freeze well, cooked onions can be frozen:
- Saute chopped onions until softened.
- Spread cooked onions in a single layer on a sheet pan.
- Freeze onions for 2-3 hours until firm.
- Transfer to freezer bags or containers.
Freeze cooked onions for up to 8-12 months. Thaw before adding to soups, stews, casseroles, and other cooked dishes. Do not thaw and eat raw.
Signs of Bad Onions
Watch for these signs of onions gone bad:
- Mold or fuzzy growths
- Dry, papery skins with no firm bulb inside
- Dark or soft sunken spots
- Green sprouting from the top
- Very lightweight or hollow feeling
- Shriveled or rubbery texture
- Noticeable onion odor (rotten smell)
Any onions showing these signs should be discarded. Do not try to salvage parts or eat sprouted onions, as they may contain toxins.
Onion Allergy
Some people are allergic to onions. Symptoms may include:
- Itchy, runny eyes and nose
- Swelling of the lips, tongue, and throat
- Skin rashes or hives
- Upset stomach, vomiting, diarrhea
- Asthma-like symptoms
Onion allergy is caused by compounds in raw onions like alliinase and sulfoxides. Cooking neutralizes these compounds for most people. Mild onion intolerance is more common, causing digestion issues.
Conclusion
Choosing fresh, flavorful onions takes just a bit of know-how. Examine onions carefully for signs of freshness like firmness and crisp, dry skin. Pick the type of onion suited to your recipe needs, whether raw for salads or sautéed for cooking. Store properly in a cool, dry place and watch for any sprouting or spoilage. Use onions soon after purchase and within a couple weeks for the best quality and taste. With the right selection and storage methods, onions can be an aromatic, versatile, budget-friendly addition to your grocery cart and recipes.