You are here
General Produce
Onions, Red
- Colossal
- Jumbo
- Large
- Medium
- Pre-pack
- Small
- Creamer/boiler
5-, 10-, 25-, and 40-lb. packs.
Dry onions should be firm and hard with short, tight necks and dry papery skins. Slightly loose outer skin is common and should not affect quality. Avoid onions that show mold, decay, or blemishes.
Short-term storage recommendation (7 days or less)
- 60-65° F/16-18° C
- 85-95% relative humidity
Sprouting, decay, and mold may occur if onions are stored at high temperatures or high humidity.
Water-soaked spots indicate freeze damage. Store properly.
Green spots may develop if onions are exposed to sunlight. For best quality, keep onions in a dark area out of sunlight.
Rough handling may cause bruising, especially with spring/summer onions. To prevent bruising, keep handling to a minimum; do not drop shipping containers on the floor.
- Caramelize onions; simmer in mushroom stock with thyme-croutons; top with Gruyere cheese; broil until bubbly.
- Add caramelized onions and braised short rib meat to grilled cheese sandwiches.
Nutritional Information
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
