Originally written by Kimberly Cripps , former SDSU Extension Family & Community Health Field Specialist, with contributions by Megan Erickson, former SDSU Extension Nutrition Field Specialist, and Hope Kleine, former SDSU Extension Health Education Field Specialist.
- Onions are yellow, red or white.
- They have firm flesh and dry, crackly outer skins. Avoid any soft spots or sprouts.
- Green onions (scallions) have a smooth root and hollow green stem; both can be eaten and have a mild flavor.
- Onions provide flavor and health promoting phytochemicals and nutrients.
- Store in a cool, dry space away from bright light.
- Chill in refrigerator before cutting to reduce chance of tears.
- Lemon juice or vinegar removes smell from hands.
- Onions eaten raw or cooked, remove outer layer of skin and chop.
- Onions may be boiled, braised, baked, microwaved or sautéed.
- Yellow onions: full flavored, work in most cooking. When cooked, they become sweeter and turn brown.
- Red onions: used fresh or grilled.
- White onions: used in classic Mexican cuisine.
Like it! Onion and Celery Seed Relish
- 1 cup white wine vinegar or distilled white vinegar
- 2 Tablespoons powdered sugar
- 2 Tablespoons celery seeds
- 2 cups thinly sliced small onions, no green tops
- 1 cup finely chopped celery
- 1/2 teaspoon red pepper flakes
- Mix vinegar and sugar in a salad bowl until sugar is dissolved.
- Add celery seed, pepper flakes, onions, and celery.
- Mix until all ingredients are combined evenly.
- Cover and chill.
- Chill for several hours or overnight.
- Serve cold alongside your favorite poultry or fish dish.
Yield: 12 servings
Nutrition Facts per Serving: Calories 20; Fat 0g; Cholesterol 0mg; Sodium 10mg; Carbohydrates 5g; Fiber 1g; Sugar 3g; Protein 1g
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