Onions are available in fresh, frozen, canned, caramelized, pickled, powdered, chopped, and dehydrated forms. They are used as a main ingredient in many dishes such as French onion soup or onion chutney. Onions are cooked into stews, soups, and chili. Fresh onions are used raw in salads and on sandwiches.


Common onions are normally available in three colours: yellow, red, and white. Yellow onions are a reliable standby for cooking almost anything. Yellow onions turn a rich, dark brown when cooked. The red onion is a good choice for fresh uses or in grilling and char-broiling. White onions have a golden colour and sweet flavour when sautéed. They are also the traditional onion used in classic Mexican cuisine.


Onion powder is a spice used for seasoning in cooking. It is made from finely ground, dehydrated onions, which causes the powder to have a very strong odour.



Onions grow best in a sunny site with fertile, well-drained soil. The soil should be loose. Onions should be placed 3 to 6 inches apart.


When the tops of onion plants fall over on there own the onion is matured. When about half of the onions have matured you can harvest all of them. Pull the onions out of the ground and place them in a warm, dry place away from direct sunshine to cure.


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If you take a (clean) stocking and put your onion in it, tying a knot after each onion so that don't touch. The onions will last much longer than otherwise.