Behold The Bold Power Of Onion!

Organic onions can transform almost every savory dish. Raw onions add bold flavor to salads, burgers, flatbreads, and dips. Cooked and baked onions lend a mellow deliciousness to soups, quiches, sautés, and more. As a pantry staple, onions have as many uses as they do layers.

Frequently Asked Questions

What should I look for when selecting onions?

Choose organic onions that have smooth, dry skins and feel heavy and firm in your hand. Avoid onions that have bruising or a potent odor – these are signals that the onion has passed its peak.

How should I store onions?

Store onions in a cool, dark, well-ventilated area. It’s best to not store onions and potatoes together, as potatoes will absorb onions’ moisture and ethylene. (Ethylene is harmless, odorless, and tasteless, but can cause potatoes to spoil faster.) Peeled onions should be tightly wrapped to contain the strong aroma and stored in the refrigerator.

Onions add a great flavor to many dishes, but what can I do about the lingering aroma?

After chopping onions, try rinsing your hands with cold water, rubbing them with salt, rinsing again, and then washing with soap and water. To eschew onion breath, eat a few sprigs of parsley or an apple, chew organic citrus peel, or rinse your mouth with equal parts water and lemon juice.

Why does cutting into onions make me tear up?

When an onion’s ruptured cells are exposed to air, a strong sulfur compound is produced and released. The gas reacts with the moisture in your eyes to create those onion tears. To reduce the production of the compound, chill the onion for a half hour before cutting – and use a sharp knife.

Have more questions about organics?

We may have answers. Visit our Organic Certification page for more information.