Yellow Onions
IMPORT / Apr - June
Yellow onions have yellow-brown, papery skin covering layers of yellow-white flesh. They are the most popular and versatile cooking onions, adding excellent flavor to soups, stews, and meat dishes.
Organic Onions
Red Onions
IMPORT / Apr - June
Red onions, which have dark red, papery skin and bright maroon flesh, are assertively spicy and crunchy when raw. They are also great for pickling, grilling or roasting.
Sweet Onions
IMPORT / Apr - June
Sweet onions are much milder and sweeter than other varieties due to a lower concentration of sulfur. They have thin, light-colored papery skin, and are fantastic cooked or thinly sliced and served raw.
White Onions
IMPORT / Apr - June
White onions have thin, white, papery skin and bright white flesh. They are milder than yellow onions and have a crisp texture. White onions are often served raw and are a staple in Mexican cuisine.
Red Cipollini
DOMESTIC / Oct - Mar
Red Cipollini onions are small, flattened, disc-shaped onions with reddish papery skin and translucent purple flesh. They have a firm texture with a semi-sweet flavor that is accentuated by caramelizing or slow roasting.
Yellow Cipollini
DOMESTIC / Oct - Mar
Yellow Cipollini onions are small, squat, disc-shaped onions with pale yellow skin that are mild and sweet. In addition to traditional preparation methods, you can also braise, roast, or pickle them whole.
Shallot
DOMESTIC / Oct - Mar
Shallots look like small elongated onions with a red-brown skin that, once peeled, separates into cloves like garlic. They are savory and aromatic when raw, but once cooked, have a sweeter, more delicate flavor profile.