Onions
What It Is
Section titled “What It Is”Storage onions — yellow, red, and white — are a kitchen staple we grow at Cold Springs Organics, harvested and cured in late summer for a long shelf life. Mild, sweet, or sharp depending on variety, they form the flavour base of countless meals and hold their own roasted whole or caramelized low and slow.
Watch the Video
Section titled “Watch the Video”How to Store It
Section titled “How to Store It”- Keep whole onions in a cool, dark, well-ventilated spot — a mesh bag or open basket works well.
- Do not refrigerate whole onions; moisture causes them to soften and mould.
- Once cut, wrap tightly and refrigerate; use within 3–5 days.
How to Prep It
Section titled “How to Prep It”Slice off the stem end, peel away the papery outer layers, and cut as needed. For dicing, halve through the root, make lengthwise cuts without cutting through the root, then slice across. Rinsing the cut onion under cold water reduces eye irritation.
How to Cook It
Section titled “How to Cook It”- Caramelized — cook sliced onions in butter over low heat for 30–40 minutes until deep golden and sweet.
- Sautéed base — dice and cook over medium heat 5–8 minutes as the starting point for soups, stews, and sauces.
- Roasted — toss wedges with oil and salt; roast at 400°F for 25–30 minutes until tender and lightly charred.
Quick Meal Idea
Section titled “Quick Meal Idea”Onion toast — caramelize a thinly sliced onion in butter, pile onto thick toast, top with a slice of melted cheese, and finish with a pinch of thyme.