One large onion = about one (1) cup chopped onion.
One medium onion = about 3/4 cup chopped onion.
What's Cooking America.
Green Onions vs. Scallions
A green onion can be classified as a type of scallion. Both can be used interchangeably. True
scallions are identified by the fact that the sides of the base are straight, whereas the green onion is usually slightly curved, showing the
beginnings of a bulb.
They should be stored, wrapped in a plastic bag, in the vegetable crisper section of the
refrigerator for up to 5 days.
To get rid of "onion
breath" - eat several sprigs of vinegar or salt-dipped parsley. You can also
chew on fennel seeds or coffee beans. You now have a "different" breath!
Linda's Favorite Onion Recipes:
Baked Caramelized Onions
Baked Sweet Onions
Baked Stuffed Onions with Spinach Feta
French Onion Fondue
French Onion Pissaladière - French Onion Tart
French Onion Marmalade - Confit D' Oignon
French Onion Soup
Grilled Green Onions
Onion Soup Gratinee Lyonaisse
Roasted Balsamic Onions
Roasted Balsamic Pearl Onions
Roasted Sweet Onions with Mint
Sweet Onion Potato Salad
Tarte Flambee - Alsatian Bacon and Onion Tarte
Serving Size: 1 medium onion (148g)
Amount Per Serving
Calories from Fat: 0
% of Daily Value
Total Fat: 0g 0%
Saturated Fat: 0g 0%
Cholesterol: 0mg 0%
Sodium: 5mg 0%
Total Carbohydrate:14g 5%
Dietary Fiber: 3g 12%
Vitamin A: 0%
Vitamin C: 20%
Daily Values are based on a 2,000 calorie diet.
Source: PMA Labeling Facts 1.
Onion Myths and Facts
To keep your automobile
windshield from frosting at night, slice an onion and rub the windshield with the onion.
The juice will keep it frost-free.
To cure baldness, rub head
with the onion. The onion juice was supposed to cause hair to grow "thick as
thistles." Note: You may have to sleep alone, but at least you'll have hair!
To select your husband-to-be
from among suitors, it is said that if the name of each suitor is written on an onion and
then placed in a cool dark storeroom, the first onion that sprouts will be the man she
Simple Onion Cutting Tips
The bigger and firmer the onion, the easier it will be to cut. A wet onion is easier to peel than a dry one.
Use a sharp knife: A dull knife can slip and will mash rather than
slice through the onion. Use a straight-edge chef’s knife, if you have one, rather than a
serrated knife, for cleaner cuts.
sure your cutting board is positioned securely on the counter.
If necessary, place a damp kitchen towel underneath to keep the
board from sliding around.
cutting onions ahead of time, pack them in a plastic zipper-lock
freezer bag, squeezing all the air out, then enclose in a second
plastic zipper-lock freezer bag, and refrigerate, to keep
everything in your fridge from tasting like onions.
When you need only a small portion of an onion, do not peel
the whole onion. Cut off the size you need and peel it. The remaining portion will keep
longer with the skin on it in the refrigerator.
pre-cut onions within two (2) days.
Save onion trimmings, including the papery brown skin and add to
soup stock for golden color, store in a well-sealed plastic
zipper-lock freezer bag in your freezer.
Juicing onion: If you need the
juice of an onion, squeeze half an onion with the skin on it.
Use a lemon squeezer.
How about eating a raw onion that is almost as sweet as an apple? Certain fresh onions, called
sweet onions, are known
for their mild, even sugary, taste. These onions contain more sugars and fewer sulfur-containing compounds than other onions do.
Did you know?
Some U.S. sweet and mild onion
varieties (available in the spring/summer) have a similar sugar
content (or sometimes even less sugar) than the storage varieties.
Naturally, we don't always taste that difference due to both water
and sulfur content present in a raw onion; however, we can often
taste those differences when onions are cooked!
Sweet onions are often named by geographic origin and described as being sweet. The best known are:
Vidalia from Georgia
Walla Walla from Washington
Maui from Hawaii
Imperial from California
Carzalia from New Mexico
The Texas Spring or Supersweet from Texas
OSO Sweets from Chile, South America
The above sweet onions are available from February to August. Because their individual seasons are short, they often command premium prices.
Buying Onions - How to tell in the market whether an onion is sweet:
have a thinner, lighter color skin than storage onions and tend to
be more fragile. Signs in produce sections usually differentiate
between sweet onions and storage onions. Another indication is price
- sweet onions are a premium product that can range anywhere from 79
cents a pound and up.
Look for sweet onions that are light
golden-brown in color, with a shiny tissue-thin skin and firm,
tight, dry necks. (Ordinary storage onions are darker and have a
thicker skin.) When cut into, sweet onions should have a creamy
white interior. Avoid onions that have soft spots or surface
Avoid onions that are soft or sprouting. Young onions are sweeter than old ones. They should have
absolutely NO SMELL whatever. If they do, they are probably bruised somewhere under the
skin and are on their way out.
Sweet onions are high in water and
sugar content so they require more care when storing; treat them
gently to avoid bruising. Store away from potatoes because they'll
absorb water. Generally, sweet onions will keep for 4 to 6 weeks or
longer. Cut onions should be wrapped tightly in plastic wrap and
refrigerated. Favorite ways to store "sweets":
refrigerator: Store in a single layer in the vegetable bin on
paper towels. Or, for longer storage, wrap in foil.
Take a leg from a pair of clean, sheer pantyhose, drop an onion
into the foot, tie a knot and repeat as necessary. Hang in a
cool, dry, well-ventilated area. Cut above the knot when ready
On racks or
screens: Place on elevated racks or screens, not touching, in a
In the freezer:
For long-term storage, sweet onions can be frozen, but their
texture changes so frozen onions should be used only for
cooking. Chop and place on a cookie sheet and place in the
freezer. When frozen, place in freezer containers or bags. To
store whole onions, peel, wash, core and freeze in a
freezer-proof container or bag.
Drying: Chop and
dry in the oven, using the lowest setting. Remove when
thoroughly dry but not brown. Store at room temperature in