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DRY ONIONS


There are dozens of different varieties of bulb onions that come in awide range of sizes and shapes and in three flesh colors: yellow, white,and red. All onions are similar in flavor, but some are sharp and othersare sweet.

Yellow onions are grown in many areas of the United States, withTexas, California, Idaho, New York, and Michigan as the major producers.In a calendar year the first onions to arrive in market are called new onionsand are usually of the Grano variety. They are harvested in Apriland are grown in Texas, California, and Arizona. The Grano is flat-shapedand has an almost colorless, paper-thin skin. It is very mild in flavorand is one of our sweetest onions. Unlike the more hardy varieties thatarrive later in the year, the Grano is fairly perishable and purchases shouldbe limited to a few days supply. The Granos and the other early varietiesfrom Texas and California are in season from April until August.

The onions that arrive in market in August from the more northern states(New York, the Pacific Northwestern states, and the Midwest) are calledglobe onions. They are round rather than flat in shape, have copper-coloredparchment like skins, and are known as old onions. They are sharper thanthe mild new onions.

When these globe onions are cured in proper storage in cool, well ventilatedareas, they have a shelf life of six to eight months. Carryovers of thesestored onions from the prior year's crop are available in moderate supplywhen the first crop of new onions arrives in April. Since both crops overlap,barring bad weather, onions are available twelve months of the year.

Just as there are two crops of yellow onions, there are two crops of whiteonions. The first arrival of the white onions parallels that of thenew yellow onions. Most of the white onions are of varieties that producea very small bulb. They are primarily boiled and used in recipes that callfor creamed onions and are therefore called boilers. There are alsosome very large white onions that are called white Spanish onions,and they are used raw. Bermuda onions are the same as Spanish onions,though they are not imported from Bermuda or Spain. Most are produced inthe United States and some are brought in from Chile.

The red-skinned, red-fleshed onions are known as red onions or Creoleonions. These are used primarily in salads. The early red onions are grownin Texas and California. The later varieties are grown in New York and Michiganand are also imported from Italy.

The mildness or the sharpness of an onion can't be determined byits color or outward appearance, but rather by the variety and the areain which it was produced. The seed used to grow large Spanish-type onionsin Idaho produces a sharper onion when produced in New York. This is alsotrue of the imported red Italian onions, which are sweeter than those grownin Michigan or New York. However, the red onions grown in California andTexas are quite mild in flavor and far less costly than those imported fromItaly.

In recent years there has been a PR battle waged in newspapers and magazinesas to which area grows the sweetest, mildest onions. The main participantsin this contest are the Vidalia onions grown in Georgia, the Mauionions grown in Hawaii, and the Walla Walla onions grown in WashingtonState. All three are fine products of comparable quality and flavor, andthey usually sell at premium prices. But the less-heralded onions grownin Texas, California, and some of the northwestern states are almost ifnot just as sweet and mild as those and a lot less costly.

Look for very firm, dry, well-shaped onions that are almost free from odorand completely free from sprouting. Softness at the neck (the top) of theonion is a dead giveaway as to impending or actual decay. Store onions ina cool, dry area.

Boiling / Italian Red / Red

White / Yellow

Deamer 5/97