🥬Produce

Onion

The single most used vegetable in cooking worldwide. Yellow onions are the all-purpose workhorse. Red onions are milder and great raw. White onions are sharp and crisp, common in Mexican cuisine. Sweet onions (Vidalia, Walla Walla) are mildest of all.

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Where to Find It

Produce section, usually in bins near garlic, shallots, and potatoes. Sometimes in mesh bags. Sweet onions are often displayed separately with a label.

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How to Pick a Good One

Firm with dry, papery skin. No soft spots, sprouting, or strong odor. Heavier for their size means more moisture and freshness. The neck should be tightly closed.

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How to Store

Whole uncut: cool, dry, dark place with airflow — NOT in the fridge, NOT in a sealed bag, NOT near potatoes (they make each other spoil faster). Cut: wrap tightly in plastic, refrigerate, use within 7-10 days.

Shelf life: Whole: 2-3 months in proper storage. Cut and refrigerated: 7-10 days. Sweet onions spoil faster — use within 2-3 weeks.

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Prepping Tips

Cut in half through the root, peel, then slice or dice with the root end holding layers together. To reduce tears: use a sharp knife, chill the onion 30 minutes before cutting, or cut near a vent. For caramelized onions: low heat, 30-45 minutes, stirring occasionally.

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Substitutions

Shallots

3 shallots per 1 medium onion

Milder, slightly sweet. Great upgrade in vinaigrettes and sauces.

Leeks (white part)

1 large leek per 1 medium onion

Milder, more delicate. Excellent in soups.

Scallions (green onions)

1 bunch per 1 small onion

Much milder. Best in Asian dishes and as a garnish.

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Common Uses

Base for soups and sauces (mirepoix)Caramelized onionsRaw in salads and salsaFrench onion soupStir-fries

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Frequently Asked Questions

How do you stop crying when cutting onions?

Use a very sharp knife (less cell damage = fewer fumes). Chill the onion in the fridge for 30 minutes first. Cut near a running vent or fan. Cut the root end last — it has the most sulfur compounds. Wearing contact lenses actually helps too.

What is the difference between yellow, white, and red onions?

Yellow onions are the all-purpose choice — balanced, caramelize beautifully. White onions are sharper and crunchier, classic in Mexican cooking. Red onions are mildest, best raw in salads and sandwiches. Sweet onions (Vidalia) have the least bite of all.

Can you freeze onions?

Yes. Dice or slice, spread on a sheet pan to flash freeze, then transfer to a zip-lock bag. Lasts 6-8 months. They'll be soft when thawed (not great raw) but work perfectly in any cooked dish — soups, sauces, stir-fries.

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Recipes Using Onion

82 recipes in our collection use onion.

Nutrition

Per 1 medium onion (110g)

Calories44

Protein1.2g

Carbs10g

Fat0.1g

Key Nutrients

Vitamin CQuercetin (antioxidant)FolatePotassiumFiber

Quick Facts

Store SectionProduce

Shelf LifeWhole: 2-3 months in proper storage

Substitutions3 options