This vegetable is best in the fall months. Learn how to pick, use and slice:
Choose firm bulbs with shiny, tight skin.
Store them in a cool dry place.
Peel the outer skin, but leave the root intact to bind layers during chopping.
Slice using a sharp knife, which will help cut back on tears.
Learn about types of onions then put them to work in our recipe picks:
Red onions are sweet and spicy -- ideal for both eating raw and simply grilled or broiled. Use them to make:
Yellow onions are balanced between sweet and spicy and are all-purpose for cooking. Sweet yellow onions, such as vidalias, are perishable and should be refrigerated. Use them to make:
White onions have a sharp tang, but mellow with slow-cooking. Use them to make: