Volume 10, Issue 078 - April 19, 2006

Greetings ,

Today we are going to talk about the different types of onions that are available and how they are sized for purchasing.

Onions can be divided into two categories: spring/summer fresh onions and fall/winter storage onions.

Spring/Summer Fresh Onions:

Spring/summer fresh onions are available March through August. Fresh onions can be identified by their thin, light-colored skins. Because they have a higher water content, they typically taste sweeter and milder than storage onions. This higher water content also makes them more susceptible to bruising.

With their delicate taste, spring/summer onions are an ideal choice for salads and other fresh and lightly cooked dishes.

Fall/Winter Storage Onions:

Fall/winter storage onions are available August through April. Storage onions have thick, dark, papery skins. Storage onions have an intense flavor and a higher percentage of solids.

Storage onions are the best choice for savory dishes that require longer cooking times or more flavor.

Sweet Onions:

The term ‘sweet onion' is used to describe the mildest, fresh onions. Many specialty onions are developed and grown for their mild, sweet flavor.

Colors of Onions:

Onions come in three colors - yellow, red and white. Approximately 87 percent of the U.S. crop is devoted to yellow onion production. Eight percent of the U.S. crop is in red onions and five percent in white onions.

Yellow onions are full-flavored and are a reliable standby for cooking almost anything. Yellow onions turn a rich, dark brown when cooked and give French Onion Soup its tangy sweet flavor. The red onion, with its wonderful color, is a good choice for fresh uses or in grilling and char-broiling. White onions are the traditional onion used in classic Mexican cuisine. They have a golden color and sweet flavor when sautéed.

The demand for onions, especially red onions, has increased in recent years especially in foodservice channels.

Source: National Onion Association

Bring on the Onions! Onions for All Seasons and All Tastes. History, Health Facts, Trivia, Quotes, FAQ's, Handling Tips and Awesome Recipes! Onions-USA.org

Onions Stuffed with Lamb and Apricots

Makes 6 servings

Ingredients:

6 yellow onions, medium size
5 tablespoons butter
1 1/2 cups chicken stock
1 teaspoon lemon zest, minced
16 dried apricot halves, chopped
1/2 pound ground lamb
1 teaspoon ground cinnamon
salt and pepper as needed
3 tablespoons fresh parsley, finely chopped
3 tablespoons fresh mint, finely chopped
2 tablespoons coarse fresh bread crumbs

Preparation:

Without peeling onions, cut about 1 inch off the top of each and enough off the bottom so that onions stand upright. Reserve tops. Remove all but the outer 2 layers of each by scooping out centers with a paring knife or pushing them up through the top. Set shells and tops aside, finely chop centers.

Melt 3 tablespoons butter in a skillet over medium-low heat. Add chopped onions and cook until soft, about 15 minutes. Meanwhile, bring stock to a simmer in a saucepan over medium heat. Add lemon zest and apricots and cook until soft, about 10 minutes.

Preheat oven to 400 degrees. Add lamb and cinnamon to onions, increase heat to medium, season with salt and pepper. Cook, stirring until lamb is crumbly and just cooked through, about 5 minutes. Remove from heat. Stir in stock-apricot mixture and 2 tablespoons each parsley and mint. Cool slightly.

Spoon filling into onion shells, place in an ovenproof dish. Heap bread crumbs on top (lay onion tops alongside), dot with remaining butter. Pour 1/4 cup water into dish. Bake, basting twice, for 20 minutes, then cover with aluminum foil and bake until onions are tender, about 20 minutes. Garnish with remaining mint and parsley. Serve with onion tops and couscous, if desired.

Source: National Onion Association

Onion Sizes:

Onions range in size from less than 1 inch in diameter (creamers/boilers) to more than 4.5 inches in diameter (super colossal). The most common sizes of onions sold in the United States are the medium (2 to 3-1/4 inches in diameter) and the jumbo (3 to 3-3/4 in diameter).

Sizing Chart:

Source: National Onion Association

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Parchment Braised Vegetables with Grilled Onion Relish

Makes 24 servings

Ingredients:

24 parchment rounds, 8-inch
1 pound 9 ounces onion, thin sliced, grilled
12 artichoke bottoms, cooked, cut in half and grilled
1 pound 9 ounces fennel bulb, blanched cut into 2" chunks
1 pound 9 ounces leeks, cut into 1" pieces and blanched
7 pounds 13 ounces red potatoes, cooked and quartered
1 pound 9 ounces snap beans, blanched
1 pound 9 ounces red bell peppers, roasted and julienned
5 ounces garlic, roasted, chopped
2-1/2 ounces fresh sage, chopped
2-1/2 ounces fresh basil leaves, washed whole
2-1/2 ounces fresh thyme, chopped
2/3 cup olive oil

Cold Tomato Sauce:

7-1/2 pounds tomatoes, peeled, seeded, diced
10 ounces onions, diced
10 ounces red bell peppers, seeded, chopped
10 ounces cucumbers, peeled, seeded, diced
2/3 cup olive oil
1/2 teaspoon red chili flakes
2-1/2 ounces fresh basil, chopped

Grilled Onion Relish:

1 pound 9 ounces red onion, grilled, diced
2-1/2 ounces parsley, fresh, chopped
1/4 ounce garlic, minced
1/2 cup tomato juice
1/8 teaspoon red chili flakes

Preparation:

For Each Packet:

Place on 8-inch parchment round: 1 ounce onion, 1/2 artichoke bottom, 1 ounce fennel, 4-1/2 ounces red potato, 1 ounce snap beans, 1 ounce bell pepper, 1 ounce garlic. Season each packet with sage, basil and thyme. Drizzle with olive oil. Bake in a 350 degree oven for 6 to 12 minutes until heated through. Serve hot with 1-1/2 ounces cold tomato sauce and 1-1/2 ounces grilled onion relish on the side.

For Cold Tomato Sauce:

Purée tomatoes, onions, bell peppers and cucumber until smooth. Add oil, basil and chili flakes, mix well.

For Grilled Onion Relish:

Stir all ingredients together to mix well. Chill.

Source: National Onion Association