The onion is a flavor superstar. Sometimes sweet, sometimes savory, onions are a versatile and essential ingredient, adding depth and richness to a variety of recipes. No matter how you chop, dice or slice it, the onion is a culinary staple in almost every culture.
Onions 52 knows onions. As a leading grower, packer and distributor of onions nationwide, they focus on one thing and do it well: they only do onions, fifty-two weeks a year. Starting in 1977 as a small group of Utah farmers, Onions 52 has blossomed into a successful coast-to-coast business, growing onions with farming partners in New Mexico, Oregon, Texas, Utah and Washington. They opened Onions 52, Inc.-East in West Chester this year, a 60,000-square-foot distribution and packing facility and gateway to the East Coast. Onions 52 takes pride in supplying yellow, red, white, sweet, Smileys™ and certified organic onions to retail and food service suppliers across the country.
With all the options available to us, how do we know which onion is best to use for which dish? The experts at Onions 52 help us peel back the layers on cooking with different types of onions. Rule your recipes with this helpful guide.
Yellow Onions
The most common in the onion family, yellows are full-flavored and well-rounded with a mild finish. The most subtle onion to the palate, yellow onions are at their best cooked in savory dishes. They help enhance other flavors in complex recipes—you may not be able to identify them, but you’d notice a blandness if they were not included in a dish. They are especially tasty with slow-cooked meats like roasted chicken, pot roast and rack of lamb and as an underlying base flavor in soups and stews.
Red Onions
Flavorful and colorful, reds steal the show when they are raw, adding a crisp bite and vivid magenta to burgers and salads. Reds are also the best in the onion family for pickling. Roasted or grilled red onions may have a sugary aftertaste, causing a lighter onion-flavored breath than its raw version. If the bite of a red is too strong, try soaking it in cold water for 30-60 minutes to tame its flavor.
White Onions
Salsa and tacos benefit most from the spicy kick of white onions, their sharp crunch a perfect match for Mexican recipes. Their high water content causes them to be larger and crisper than other varieties. Toss tangy whites in dishes where they can complement other ingredients, like stir fry, potato salad and chili.
Sweet Onions
If you are looking to add flavor without a sharp zing, sweets are the onion of choice. The thick layers of sweet onions are best for frying and make the best onion rings and onion blossoms. They also put the “ooh la la” in French onion soup. To maintain their sweetness, store sweets in the refrigerator, as they could spoil quicker than their onion cousins.
Smileys™ Tearless Onions
Called the “Happy-Go-Tearless” onions, Smileys™ were cultivated through three decades of farming to be naturally lower in the enzymes that cause eyes to burn and tear when exposed to freshly cut onions. If your eyes are especially sensitive, look for this mild brand that will make your mouth water without making your eyes water.
Organic Onions
Onions 52 organics come in yellow, red, white and sweet varieties. Compliant with strict USDA standards, organic onions offer higher levels of antioxidants, increasing the health benefits of the popular root veggies. Studies show that onions are anti-inflammatory, aid in digestion and help regulate blood sugar.
Add a variety of onions to the top of your grocery shopping list. Transform your favorite dishes by using the right kinds of onions. Red, yellow or white, onions are the flavor kings of the kitchen.
Smileys™ Omelet
Use Smileys™ tearless onions to make this tasty omelet and greet the day with a smile instead of tears.
Serves 6
Prep Time 15 minutes
Cooking Time 20 minutes
Ingredients
8 large eggs
⅓ cup Parmesan cheese, grated
2 Tablespoons milk
2 Tablespoons olive oil
1 Smileys™ onion, chopped
8 ounces mushrooms, sliced
2 garlic cloves, minced
6 ounces baby spinach
Directions
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In a medium bowl, add eggs, Parmesan cheese and milk. Whisk to combine and set aside.
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Add olive oil to a large sauté pan and heat on medium-high for one minute. Then add onions and mushrooms and sauté for 3-5 minutes or until onions are translucent. Add garlic and stir to combine. Turn heat to medium and add spinach. Stir to combine and cover. Cook for 1-2 minutes or until spinach is wilted. Season with salt and pepper. Spread mixture evenly on bottom of pan. Add prepared egg mixture from step 1, lower heat to medium-low and cook for 10 minutes; lifting edges to let uncooked eggs run underneath. To finish, cover for 2-3 minutes and the omelet will get puffy.
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Cut into wedges and serve warm. Great for breakfast, lunch or dinner.