Our Onions
Meet our onions, we promise they won’t make you cry.
Key Attributes
Appearance: Deep purplish-red outer skin with layered rings of reddish-purple flesh. Their color adds visual appeal to dishes.
Texture: Crisp and crunchy texture when raw, making them ideal for adding a refreshing crunch to salads or sandwiches. When cooked, they soften and become tender, adding a mild sweetness and depth of flavor to dishes.
Flavor: Mild to moderately strong flavor with a slightly sweet undertone. Their sweetness becomes more pronounced when caramelized or cooked.
Red onions originate from three regions: Turda in Romania, Tropea in Italy, and Wethersfield, Connecticut, USA. Today, red onions are widely available at farmers’ markets, specialty grocers, and supermarkets across North America, Central America, South America, Europe, Asia, and Australia.
Red onions, scientifically known as Allium cepa, are not only known for their vibrant color but also for their distinct flavor and nutritional benefit, such as reducing inflammation and lowering the risk of certain chronic diseases.
Red onions are rich in vitamin C, fiber, iron, and calcium. They also boast high levels of polyphenols and flavonoids, particularly quercetin, which offers antioxidant properties beneficial for overall health. Additionally, they contain sulfur, which supports anti-inflammatory processes in the body.
Key Attributes
Appearance: Golden-brown outer skin, which may range from pale yellow to deep brown.
Texture: Firm and dense texture. When raw, they can be somewhat crunchy and crisp. When cooked, their texture softens, becoming tender and translucent.
Flavor: Robust and strong flavor, which becomes milder when cooked. They have a slightly sweet and earthy taste.
Brown onions are believed to have originated in Asia, possibly in regions such as Iran or Pakistan, where wild ancestors of cultivated onions likely grew. Over time, as human populations migrated and traded goods, onions spread across different continents and became an essential ingredient in various cuisines worldwide.
Brown onions contain compounds called flavonoids, or quercetin, which is known for its potential health benefits. Quercetin has antioxidant properties and may help reduce inflammation, lower blood pressure, and support heart health.
Brown onions are low in calories and fat but rich in essential nutrients like vitamin C, potassium, and dietary fiber. Incorporating brown onions into meals adds depth of flavor and nutritional value to dishes while contributing to overall health and well-being.
Key Attributes
Appearance: White to pale ivory-colored outer skin, and a papery texture. They normally have a rounded shape with thin, smooth layers.
Texture: Raw white onions have a firm and crisp texture. The layers are thin, and soften and become tender, when cooked.
Flavor: White onions flavor tends to be stronger than other onion varieties. They have a slightly sweet undertone but are known for their intense oniony taste.
Originating in Asia, the exact timeline of the spread of white onions worldwide remains uncertain. Today they are widely available across the globe, found in farmers markets and supermarkets throughout North America, Central America, South America, Europe, Asia, and Australia.
Many varieties of white onions exist, comprising roughly five percent of the commercial onion market in the United States. White onions are widely embraced in Mexican cuisine by both professional chefs and home cooks alike.
White onions contain vitamin C, fiber, potassium, calcium, and iron.