Onions - How To Choose and Use Onions
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!
Serving Size: 1 medium onion (148g)
Amount Per Serving
% of Daily Value
Percent Daily Values are based on a 2,000 calorie diet.
Source: PMA Labeling Facts 1.
The bigger and firmer the onion, the easier it will be to cut. A wet onion is easier to peel than a dry one.
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 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 bruises.
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":
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.
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