Onions

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  • Photo of white, red and yellow onion on a table.

PURCHASE

When buying onions, pick those that have dry, thin, and smooth outer skin. Avoid any with dark or soft spots.

    KEEP

    Onions should be stored in a cool and dark place that has decent ventilation. Onions stored in this manner can be kept for 4 weeks. Onions that have been cut up should be stored in a tightly sealed container for no more than 3 days.

      PREPARE

      To use an onion, cut off the stem and the root. Remove the outer layers and then cut or slice the onions as desired.

        RECIPE

        Slow Cooked Meat and Onion Stew

        2 pounds beef, pork or chicken (fat and skin trimmed off)
        ¾ cup Worcestershire sauce
        1 teaspoon Garlic powder
        2 Onions (chopped)
        4 Potatoes (chopped)
        4 Carrots (chopped)
        2 stalks Celery (chopped)
        10 ounces Cream of mushroom soup
        2 ounces dry onion soup mix packaged

        1. With a fork or knife, poke several holes in meat.
        2. Set meat in a bowl or resealable bag and cover with Worcestershire sauce. Refrigerate for several hours or overnight.
        3. Place all ingredients except potatoes in a slow cooker.
        4. Add 3 cups of water.
        5. Cook on high for 3 hours.
        6. Add potatoes and cook on low until done, 3–4 more hours.
        7. Remove the meat and cut into cubes and return to the stew, or use a fork to shred it in the slow cooker and serve.


        View more recipes and information at USDA's Seasonal Produce Guide - onions.