Regular Onions and Sweet Onions

When buying onions, choose those that are heavy for their size with dry, papery skins, and that show no signs of spotting or moistness.

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.

Store onions in a cool dry place with good air circulation for up to three months.

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!
 

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.
   

• Be 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.
   

• If 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.
   

• Use pre-cut onions within 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.
   

• If you need the juice of an onion, squeeze half an onion with the skin on it. Use a lemon squeezer.
  

Sweet Onions

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.

They 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

They are available from February to August. Because their individual seasons are short, they often command premium prices.

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 bruises.

How to tell in the market whether an onion is sweet - Sweet onions 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.

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 4-6 weeks or longer. Cut onions should be wrapped tightly in plastic wrap and refrigerated. Favorite ways to store "sweets":

• In the refrigerator: Store in a single layer in the vegetable bin on paper towels. Or, for longer storage, wrap in foil.
   

• In pantyhose: 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 to use.
   

• On racks or screens: Place on elevated racks or screens, not touching, in a cool area.
   

• 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 airtight containers.