Rich in phytochemicals particularly allyl sulfides.
What To Look For
Clean, firm, well-shaped bulbs with no sign of mold. Dry, papery skins.
Easy Storage and Preparation
Can be stored in cool, dry place with ventilation for a month or longer. Or store in the refrigerator for up to 5 days. Peel the papery skin and cut or slice.
Use sweet onions (Bermuda, Red, Vidalia, Walla Walla) raw. Others may taste better cooked. Cook cut onions in a small amount of olive oil. Boil whole, peeled pearl onions in salted water for 6 to 10 minutes.
Italian Frittata with Potatoes, Onions and Herbs
Bow Tie Pasta with Peas, Mushrooms and Onions
Couscous Salad with Almonds, Raisins, Orange Zest and Saffroned Onions