General Description/History

• The bulb of a plant which has green leaves curled up inside each other and shallow roots
• Globe shaped
• Papery skin.

Look for hard, bright, clean, well shaped onions which are dry and have small necks. No green shoots or soft spots.

Onions are renowned for adding flavour. Use them in soups, casseroles, stir-fries, gravies, on pizzas, in omelettes, crepes, pancakes, salads and any savoury vegetables, barbecues and toasted sandwiches.

The onion plant has three main parts being, the green leaves which grow curled up inside each other, the shallow roots, and the bulb which rests almost completely below the soil between the leaves and roots. This bulb is the actual onion that is eaten. The plant is grown from a seed, taking approximately 6 months to mature. Best crop yields are obtained when cool temperatures prevail over a considerable period, permitting extensive foliage and root development during the early stages of growth, before bulbing starts. A good supply of moisture is essential, since the soil in contact with the stem plate must be moist to initiate the development of new roots.

The name “onion” comes from the Middle English “unyun” and the French “oignon” which in turn comes from the Latin “unio”. The onion is believed to have originated in Far East Asia. Although the precise place of origin is indistinct, it is generally accepted that the onion has been known and cultivated as an article of food from the earliest period in history. It is mentioned in the Bible as one of the things which the Israelites longed for in the wilderness and complained about to Moses. There is also alleged to be an inscription on the Great Pyramids stating the cost of onions.

Nutritional Value

A good source of vitamin C, B3 (niacin) and calcium.

Storage/Handling

Store in a cool, dark, dry place in an open weave bag or open trays. Do not refrigerate or place in a plastic bag as this causes condensation and encourages rapid decay.

Consumer Storage: Store in a cool, dry, dark place.

Interesting Facts and Myths?

The onion became more than just food after arriving in Egypt. The ancient Egyptians worshipped the onion, believing that its spherical shape and concentric rings symbolized eternity. They made images of many vegetables in precious metals but only that of the onion was made from gold.

According to the Guinness Book of World Records, the largest onion ever grown weighed 10 lbs 14 oz (just under 5 kilograms) and was grown by V. Throup of Silsden, England.

World onion production is estimated at almost 50 billion kilograms each year. The average annual onion consumption calculates to approximately 6.2 kilograms of onions per person across the world. Libya has the highest consumption of onions with an astounding average per capita consumption of 30.3 kilograms.

Onions, garlic and asparagus are lilies.

During the American Civil War (1861-1865), doctors in the Union army used onion juice to clean gunshot wounds, and General Ulysses S. Grant, deprived of it, sent a testy memo to the War Department: “I will not move my troops without onions!” The next day he got them.

According to an old English Rhyme, the thickness of an onionskin can help predict the severity of the winter. Thin skins mean a mild winter is coming while thick skins indicate a rough winter ahead.

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Botanical Name: Allium cepa (Amaryllidaceae)

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Growing Areas: 

QLD – Fassifern Valley, Lockyer Valley
NSW – Bathurst, Cowra, Dareton, Finley, Forbes, Griffith, Jerilderie
VIC – Colac, Gippsland, Werribee
TAS – North Midlands, North West Coast
SA – Adelaide Plains, Riverland, South East
WA – Manjimup, Pemberton, Perth Melbourne Outer Areas
NT – Katherine