Lorene's Produce Picks
BEER & WINE
Onions & Garlic
Yellow onions are the most common cooking onion utilized in cuisines throughout the world. Fresh eating should be avoided as the Yellow onion's pungency will linger long in raw form and dominate any companion ingredient. Pinnacle/Foster - Hollister, CA
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Good-quality yellow onions will be firm, free of blemishes or mold spots and have even-colored, paper-dry skin. Some feel that sweeter onions will be flat-shaped from stem to root-end, not round. Store onions in a dry, dark, well-ventilated place; not in the refrigerator. Avoid product that is soft, wet-skinned, bruised, has dark blemishes or spots of mold.Usage: Raw in salads, barbecued on shish kebabs, in stews and soups, on sandwiches and in meat dishes. To avoid teary eyes, peel onions under cold water. Water washes away volatile sulfur that causes teary eyes.
Each Yellow onion plant produces a singular edible bulbous root. The root forms a layered paper-like, copper-toned skin wrapped around its off-white translucent, firm and succulent ringed flesh. Its high sulfur content makes it robust and sharp in both aroma and flavor.
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