Onion

Pick it!

• 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.

Try it!

• 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.

Ingredients

• 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

Directions

1. Mix vinegar and sugar in a salad bowl until sugar is dissolved.
2. Add celery seed, pepper flakes, onions, and celery.
3. Mix until all ingredients are combined evenly.
4. Cover and chill.
5. Chill for several hours or overnight.
6. Serve cold alongside your favorite poultry or fish dish.