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Onions are a good source of vitamin C and vitamin B6.
Did you know?
The world record for heaviest onion is 18 pounds!
  • Choose firm, dry onions with thin, crackly skin and a shiny appearance.
  • Types of onions:
    • Shallots: Milder and more subtle
    • White onion: Crunchy, sharp taste
    • Red onion: mild, best raw in salads or on burgers and sandwiches
    • Yellow onion: often used for cooking, caramelizes well
    • Sweet onion: best for frying
  • 1 cup of raw onions contains:
    • 20% of your recommended daily value of vitamin C to help heal wounds and to keep teeth and gums healthy.
    • 11% of your recommended daily value of fiber to support gut health.

Trim either ends using a sharp knife. Then peel outer 2-3 layers of skin. You can slice or cut them into fine cubes depending upon the recipe type. If eyes tear up when cutting try chilling the onion in the fridge and then delay cutting into the root end of the onion until the rest has been sliced or chopped.

Try onions:

  • Sautéed
  • Raw in salads
  • Baked
  • Onions can last for several weeks (if not months) if you store them in a cool, dry, dark and well-ventilated place.
  • Place cut onion in a container or wrap with plastic wrap.  Refrigerate for up to 4 days.
How to dice and mince onion
How to dice and mince onion
How to slice an onion
How to slice an onion

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