Onions, a single bulb plant, contain powerful sulfur containing compounds that are responsible for their pungent odors and for many of their health promoting effects. Onions are very rich in the trace mineral chromium. Red onions are mild and sweet.

TIPS

Selection

• Onions should feel firm and have a dry, smooth, crisp outer skin with no signs of sprouting, bruises or mold.

Storage

• Store Tanimura & Antle onions in a cool, dry, ventilated place up to two weeks - not in the refrigerator. Do not store whole onions in plastic bags. Lack of air movement reduces storage life. Chopped or sliced onions can be stored in a sealed container in your refrigerator for up to 7 days.

Preparation

• Red onions can be eaten raw, but are milder and sweeter when cooked.
• Finely chop and add Tanimura & Antle onions to vinaigrettes, salsas, pasta and cream sauces.
• Cut into wedges, brush with olive oil or marinade and grill until tender.
• Sauté thinly sliced onions in a skillet over medium heat until dark brown and caramelized.
• Serve on toasted baguettes sliced with goat cheese or as a side dish.
• Marinate thinly sliced onions with mixture of sugar, white vinegar and water and a pinch of dry mustard and 2TBS salad oil for a tasty burger topping.

Safe Produce Handling Suggestions

Always wash all fresh produce with cool running water immediately prior to eating or preparing. Tanimura & Antle produce is harvested at the peak of freshness directly from the field.

1. Wash hands with hot soapy water before and after handling fresh produce.
2. Refrigerate produce as soon as possible after purchasing. Refrigerate cut or chopped produce within two hours of peeling or cutting. Once cut, leftover produce should be discarded if left at room temperature for more than two hours.
3. Wash all vegetables with cool tap water immediately before eating. Don't use soap or detergents. Cut away any bruised or damaged areas before eating.

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