Winter's Fun One: The Onion

What vegetable is the MVP of your kitchen? For a lot of homes, that answer is an easy one: the omnipresent, ever versatile, hard-working onion.

Onions can be eaten raw, grilled, sauteed, dried, pickled, or roasted. They can act as the centerpiece of a dish or they can be chopped finely and tucked away, just another instrument in the wide orchestra of flavors. The greens are edible, as are the bulbs. Onions can be sweet, spicy, sharp, or soft in flavor. They store well, and they appear in recipes and cuisines from across the world. In many cultures, onions are used for medicinal purposes as well. They come in an array of colors and shapes. Onion skins can be used to create natural dyes. As spring draws closer and we all eagerly await the abundant season, we’ll take a moment to celebrate one of winter’s stalwart friends – the onion.

“It’s hard to imagine civilization without onions.”
-Julia Child

In the pacific northwest, our climate is suited to growing huge variety of onions. For your home garden, March and April are the time to consider planting onions. The majority of onions grown in Oregon are what is called “long-day” onions. This term refers to their growing cycle. When first planted, the energy of the onion goes toward growing the greens. Once the correct length of day is reached, bulb production is triggered. For most onions, this is 14 hours of sunlight. The longer the greens have to grow before that day length is reached, the bigger the bulbs will get. If you are looking to grow pearl onions, it is better to plant onions later in the spring. For a crop of larger bulbous onions, planting earlier is best.

When growing your own onions, water is a crucial component. While the bulbs are growing the soil needs to be kept moist. Think of that crispy, juicy texture of a great onion. So much of that delicious crunch comes from the water they absorb while growing! Once they are mature, however, onions need time to “cure,” i.e. dry out. This helps them last longer and avoid molding prematurely. The curing process is what causes the skins on the onion to tighten up, creating a protective shell.

How long your onions can store depends on if your variety is “mild” or “pungent.” The amount of sulfuric compounds in the onion determine it’s type and effect it’s flavor profile, it’s shelf life, and how likely they are to make you cry. More sulfuric compounds – more tears, more taste, more time. Some mild PNW-friendly onion varieties include the white Sweet Spanish onion, and the over-wintering Walla Walla onions. Pungent types include the yellow Copra and Candy onions.  

According to the Oregon Department of Agriculture, Oregon produced nearly $120 million dollars’ worth of onions in 2021, providing 21% of the nation’s total crop.  Considering the average American eats 20lbs of onions every year, this is no small feat! While at the market this weekend, we invite you to take the time to notice what varieties are for sale. Which do you keep in your kitchen? Do you vary your onion choices by which meals you’ll be making? Or do you always have a go-to variety? Winter reduces the amount of vegetables available at the farmers’ market but onions never go out of style. Check out this week’s recipe for an onion dip calling for three different types in one dish!

“I will not move my army without onions!”
-Ulysses S. Grant