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  • Onion Basics - First 5 Siskiyou1 medium onion, sliced or chopped 1 teaspoon oil, margarine,or butter Directions: 1. Heat oil in a wide bottomed skillet or pan over medium-high heat
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Yellow onions are most common. They store well. White onions are usually sharper in flavor. Red onions are somewhat mild in flavor. Their red skin adds color to dishes. Sweet onions have a mild flavor even when raw. They don't store as long. S t o r e W e l l W a s t e L e s s ■ Store whole onions in a cool, dark, dry place in an open bowl or bag for several weeks. They need air around them to slow spoilage. ■ Refrigerate peeled or cut onions in sealed containers or wrapped tightly. Use within 1 to 2 weeks. ■ Refrigerate green onions (scallions) and use within 1 to 2 weeks. ❁ Choose whole onions that are firm and heavy for their size, and have no scent. Look for a dry, papery outer skin. Avoid cut, bruised or sprouting onions. ❁ Yellow onions usually cost the least. Use them for cooking since the flavor becomes sweeter when cooked. Use sweet onions and red onions when you need a mild raw flavor or bright color. ❁ Onion powder adds flavor when cooking. Choose onion powder over onion salt to help reduce the salt in your diet. Onion Basics Types of Onions Shop and Save This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP). SNAP provides nutrition assistance to people with low income. SNAP can help you buy nutritious foods for a better diet. To find out more, contact Oregon Safe Net at 211. USDA is an equal opportunity provider and employer. 2019 Oregon State University Extension Service prohibits discrimination in all its programs, services, activities, and materials on the basis of race, color, national origin, religion, sex, gender identity (including gender expression), sexual orientation, disability, age, marital status, familial/parental status, income derived from a public assistance program, political beliefs, genetic information, veteran’s status, reprisal or retaliation for prior civil rights activity. (Not all prohibited bases apply to all programs.) Oregon State University, Oregon State University Extension Service is an Equal Opportunity Provider and Employer. Share on: O n i o n s b o o s t fl a v o r a n d a d d a n ti o x i d a n t s f o r c e ll a n d t i s s u e h e a l t h . Chives are thin green stems with a mild onion flavor. Use them fresh or dried. Leeks have a mild onion flavor and can be used raw or cooked. ■ Freeze extra onions (raw or cooked) to prevent waste. Chop the onions and sauté if desired. • Freeze an amount to be used at one time in individual freezer- safe containers or bags. • Freeze individual pieces on a tray and transfer to a freezer-safe container. To use, remove just what you need and return to the freezer. Use within 6 to 8 months in cooked dishes. Green onions (scallions) are mild in flavor. Both the bulb and the green tops are eaten.

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Page 1: Onion Basics - First 5 Siskiyou1 medium onion, sliced or chopped 1 teaspoon oil, margarine,or butter Directions: 1. Heat oil in a wide bottomed skillet or pan over medium-high heat

Yellow onionsare most common.They store well.

White onions are usually sharper in flavor.

Red onions are somewhat mild in flavor. Their red skinadds color to dishes.

Sweet onions have a mild flavor evenwhen raw. Theydon't store as long.

SSttoorree WWeellll

WWaassttee LLeessss■ Store whole onions in a cool,dark, dry place in an open bowl orbag for several weeks. They needair around them to slow spoilage.

■ Refrigerate peeled or cut onions in sealed containers orwrapped tightly. Use within 1 to 2weeks.

■ Refrigerate green onions (scallions) and use within 1 to 2weeks.

❁ Choose whole onions that are firm and heavy for theirsize, and have no scent. Lookfor a dry, papery outer skin.Avoid cut, bruised or sproutingonions.

❁ Yellow onions usually cost the least. Use them for cookingsince the flavor becomessweeter when cooked. Usesweet onions and red onionswhen you need a mild raw flavor or bright color.

❁ Onion powder adds flavor when cooking. Choose onionpowder over onion salt to helpreduce the salt in your diet.

Onion BasicsTypes of OnionsShop and Save

This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP). SNAP provides nutrition assistance to people with low income. SNAPcan help you buy nutritious foods for a better diet. To find out more, contact Oregon Safe Net at 211. USDA is an equal opportunity provider and employer.

2019 Oregon State University Extension Service prohibits discrimination in all its programs, services, activities, and materials on the basis of race, color, nationalorigin, religion, sex, gender identity (including gender expression), sexual orientation, disability, age, marital status, familial/parental status, income derivedfrom a public assistance program, political beliefs, genetic information, veteran’s status, reprisal or retaliation for prior civil rights activity. (Not all prohibitedbases apply to all programs.) Oregon State University, Oregon State University Extension Service is an Equal Opportunity Provider and Employer.

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Chives are thin green stems with amild onion flavor. Use them fresh or dried.

Leekshave a mild onion flavor and can be usedraw or cooked.

■ Freeze extra onions (raw or cooked) to prevent waste. Chop the onions and sauté if desired.

• Freeze an amount to be used atone time in individual freezer-safe containers or bags.

• Freeze individual pieces on a tray and transfer to a freezer-safecontainer. To use, remove justwhat you need and return to thefreezer. Use within 6 to 8 monthsin cooked dishes.

Green onions (scallions) are mild in flavor. Both the bulb and the green tops are eaten.

Page 2: Onion Basics - First 5 Siskiyou1 medium onion, sliced or chopped 1 teaspoon oil, margarine,or butter Directions: 1. Heat oil in a wide bottomed skillet or pan over medium-high heat

1 medium onion = 1 cup chopped onion = 1 Tablespoon onion powder

✿ Chill onions before chopping - 30 minutes in the refrigerator or

10 minutes in the freezer.

✿ Use a very sharp knife.

✿ Start cutting at the stem end.

No Tears !

Roasted OnionsIngredients:

2 medium onions

1½ teaspoons oil

¼ teaspoon salt

⅛ teaspoon pepper

Directions:

1. Preheat oven to 425 degrees F.

2. Peel off papery layers and trim out root

end. Cut onion in quarters.

3. Toss with oil, salt and pepper. Place

cut-side down on a baking sheet.

4. Roast until tender, about 20-25 minutes.

5. Refrigerate leftovers within 2 hours.

Notes:

✿ To make clean-up easy, cover the baking

sheet with foil.

✿ Drizzle with 1 to 2 teaspoons of balsamicvinegar before serving for a different flavor.

Makes 2 cupsPrep time: 5 minutesCook time: 30 minutes

Sautéed OnionsIngredients:

1 medium onion, sliced or chopped

1 teaspoon oil, margarine, or butter

Directions:

1. Heat oil in a wide bottomed skillet or pan over medium-high heat.

2. Add chopped or sliced onion and cook, stirring frequently, until desired softnessand color are reached. Reduce the heat asneeded to prevent burning.

✿ 3-5 minutes –onions will be crisp-tenderand a clear white.

✿ Longer cooking will start to brown theonions. They will become softer andsweeter.

✿ Cooking for a long time (30 minutes ormore) at a lower heat will turn onions arich golden brown.

✿ When sautéing more than one onion,avoid crowding them in the pan.

Makes 1 cupPrep time: 5 minutesCook time: 15 minutes

Go to FoodHero.orgfor easy, tasty onion recipes

Cooking with Onions

When kids help make healthy food, theyare more likely to try it. Show kids how to:

❁ snip green onions or chives with kitchenscissors.

❁ put onions in the refrigeratorbefore cutting.

❁ toss onions with oil and seasonings and arrange on the pan for roasting.

Any type ofonion can beused in most

recipes.


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