Onions room a tree bulb used in cooking for the flavour they include to food. Your taste can variety from savoury to warm to sweet.

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If a recipe just calls for “onion”, it way a “Globe Onion”, i m sorry is the variety, yellow (aka brown) or white, the has come to be our unsung, workaday-hero onion for its pronounced taste and good storage abilities.

Roughly, there are two types of onions: storage onions and sweet onions. That type of difference is an extremely arbitrary, despite — you could just together easily class them on form or colour.

Storage onions — yellow or white onions — last fine in storage, and include a savoury note to dishes. Sweet onions — such as red, Spanish and Vidalia — include a touch of sweet to a dish.

When purchase onions, select firm onions that are hefty for their size; don’t buy persons that have sprouted, or that have mould patches. Onions must be dry, no damp. The skin should be crackly and also tight about the top.

Growing and also harvesting onions

Onions are a member the Lily family.

Onion growers class onions based upon how countless hours that daylight are required to get them to form bulbs.

Onions form a bulb when the temperature and also the number of daylight hrs hit the right mix for them which triggers your clock. Till that happens, onions use the daylight to produce a good deal of optimal growth prior to they kind bulbs (and the more top growth, the bigger the bulb.) once the job reaches the right number of hours because that that selection of onion, the onion will certainly stop creating top growth, and form a bulb instead. Consequently, growers must pick the right kind of onion because that how far north or south they are. See separate entries ~ above Short-Day Onions, intermediary Day Onions, and also Long-Day Onions.

The size of the bulb that at some point forms counts on the size of the “stalks”, and also the number of them. There will be 1 ring in the onion for every stalk that formed, and also the bigger the stalk, the larger each ring will certainly be.

Bulb development will pause though throughout dry, really hot or an extremely cold weather.

Onions are ready to pick as soon as their tops have wilted, collapse over and also dried out. After gift pulled indigenous the ground, they are usually left on height of the ground in the garden for a day or 2 to dry, if the weather is cooperative. Onions then must be “cured” prior to storing. Curing takes about two mainly in a warm, ventilated area; they are ready to store when the outer skin is dry, and also the necks are completely dry and tight.

Storage Onions

These onions room high in sulphur compounds and lower in water, for this reason they save better, but have an ext zap come them. Usually ideal cooked, come sweeten them. Will have 3 to 5% street content. Generally, the more an onion makes you tear up, the better it will store.

The opposite to storage Onions is Sweet Onions; see separate entry.

Yellow globe Onions (aka Brown Onions)

Yellow world (aka Brown Onions) have the right to be classed as storage onions, together they save well. These space the onions that world mean when they just say “yellow onions.” having actually a greater sulphur content than White globe Onions, they are much more likely to make your eyes tear up. They normally have a somewhat much longer storage life 보다 White globe Onions. They also caramelize better than the white ones, becoming a richer brown. Your flavour also changes to sweet and also mild once carmelized. Inside the onions have a yellowish tinge. Sometimes, castle are dubbed “Brown Onions” in reference to your brown skin.

White globe Onions

White world Onions are likewise classed as storage onions.

These are the onions that people mean as soon as they simply say “white onions.” They have actually a tangier, less complicated taste 보다 yellow onions.

Cooking Tips


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Equivalents

1 lb = 500 g = 4 – 5 medium onions = 3 big onions = 2 to 3 cups chopped, depending on how coarse friend chop it.4 cup sliced onion = 1 pound / 500 g (peeled) = 2 cup after cooking1 very huge onion = 300 g / 10 oz = 2 cup coarsely chopped onion1 big onion = 5 oz = 150 g = 1 cup chopped onion1 tool onion (2 1/2 to 3 oz / 85 g) = 1/2 come 2/3 cup chopped = 1 tablespoon onion powder1 tiny onion = 40 g come 70 g / 1 1/2 oz come 2 1/2 oz = 1/4 to 1/3 cup chopped = 1 teaspoon onion flour = 1 tablespoon dried onion flakes1 very small onion = approximately 3 cm (1 inch) approx in diameter = approximately 40 g / 1.4 oz in weight1 cup chopped onion = 5 oz = 150 g1 cup finely diced onion = 8 oz = 225 g1/2 cup dried onion pieces (largish) = 1 tablespoon onion flour = 10 g / .35 oz1 cup dried minced onion = 120 g (4 oz)

Storage Hints

In fridge, store onions in a plastic bag for 5 days. To store cooked onions, put in a sealed container in refrigerator for up to 5 days, or freeze.

Don’t store chopped onion, either new or cooked, in a steel container or bowl together the onion have the right to discolour the metal.

Do not store chopped onion in oil, even in the fridge, for much longer than 3 come 5 days. The threat is botulism. Oil is not a preservative: in reality it provides the perfect oxygen-free atmosphere in i beg your pardon any Clostridium botulinum spores existing can germinate.

Onion does not must be blanched prior to freezing. Dice the onion, placed on a baking sheet and put in freezer. As soon as frozen, rest it up and also put into freezer bags.

For long term storage, dry is possibly the best means to maintain onion. View our companion site, healthy Canning, for our committed page on dry onion . Use for seasoning in cooked dishes.

To can onion, a press canner have to be provided as they are a low-acid food. A tested process was arisen only for onions of 2 come 3 centimeter (1 inch) in diameter; the process does not use to larger onions, even reduced up. The tested directions appear in the food conservation book, So straightforward to Preserve. For an online variation of this directions, see right here (link valid together of July 2018). Drying returns a higher and an ext versatile product.

In a source cellar kind environment, you deserve to store many onions (not Sweet Onions) for at least 3 months — longer under right conditions. Keep out of glowing light, as light can cause them to become bitter. Nothing store close to potatoes, as the gas that potatoes offer off deserve to shorten the onions’ storage life.

If onions sprout in warehouse at a time of year as soon as they deserve to be planted out, and you have gardening space, instead of discarding them plant them because that a continuous supply of totally free green onion stalks to snip. Lock can likewise be planted in containers.

History Notes

Onions have actually been grown due to the fact that at the very least 3000 BC in China. They are probably aboriginal to central Asia. The youngsters of Israel discussed them as among the things they missed about Egypt.

Onions were very much a part of roman inn diet, though after that the top classes saw them as peasant food. Romans presented them transparent Europe. Apicius has them in his recipes, though sparingly — leeks were viewed as much more acceptable come eat. Diocletian’s price controls (301 AD), which by the way failed, contained onions.

Onions were viewed as “peasant” food during the center Ages.

Onions were presented to the new World by the Spanish and also British colonists (though the natives currently knew strains of distantly related wild onions.)

Literature & Lore

Shakespeare wrote about onions impact on the breath:

“And, many dear actors, eat no onions no one garlic, for we space to utter sweet breath; and I execute not doubt yet to hear them say, the is a sweet comedy. No much more words: away! go, away!” — Bottom. A Midsummer Night’s Dream. Action IV, step 2. Shakespeare.

He additionally wrote about onion’s result on the eyes:

“And if the boy have not a woman’s giftTo rain a shower of commanded tearsAn onion will perform well for such a shiftWhich in a napkin being close convey’dShall in in spite of enforce a watery eye.” — Shakespeare. The Taming the the Shrew, Prologue.

“Do not, from a foolish feeling of ‘gentility’, refuse yourselves onions, which you like. You will not it is in a bit more like us if you never ever touch one more onion to her lives’ end.” — Tickletooth, Tabitha (pseud. ). The Dinner Question. London: Routledge, Warne and also Routledge. 1860. Web page 16.

The ireland writer Jonathan Swift (1667 – 1745), in his city “Verses produced women who cry apples”, created the following around onions:

“Come, follow me by the smell,Here are delicate onions come sell;I promise to usage you well.They do the blood warmer,You’ll feed like a farmer;For this is every cook’s opinion,No savoury dish without one onion;But, lest her kissing have to be spoiled,Your onions must be extensively boiled:Or rather you might spareYour mistress a share,The mystery will never be known:She can not discoverThe breath of she lover,But think it as sweet as her own.” <2>Verses for women that cry apples. Swift, Jonathan. Miscellanies: The Fourteenth Volume. Second Edition. London, England: Hitch, Davis, Dodsley and Bowyer. 1751. Page 207.

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Ozark tradition held that onion skins should constantly be burnt, no discarded:

The hulls or skin of certain vegetables, top top the other hand, are constantly burned, never disposed that in any kind of other manner. I have actually known households where the ladies made a good show of saving onion peelings, which were very closely gathered up and also burned in the fireplace or the cookstove. One woman told me that civilization who litter onion peel the end on the soil are likely to suffer some financial reverses, and also that she knew personally of a situation in i beg your pardon carelessness in this matter led to a Civil war veteran to be deprived the his pension.” — Randolph, Vance. Ozark Superstitions. Columbia college Press, 1947. Thing 4.

Language Notes

The English word “onion” was “unyun” in middle English, affected both through the French “oignon” and the Latin “unio.”