Onions

Onions, one of the oldest vegetables, are eaten in nearly every part of the world. In the late winter and spring, onions are bought and eaten fresh-from-the-ground. Don’t confuse a spring onion with its close counterpart, the long, thin scallion. Unlike leeks or scallions, they bulge near the root. These seasonal onions are milder than regular onions yet zippier and sweeter than green onions
In Season
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Recipes with Onions
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Huevos a la Mexicana and Hongos Con QuesoGuadalupe Moreno, Mi Morena |
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Maafé (Peanut Stew)Nafy Flatley, Teranga |
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PeperonataDavid Winsberg, Happy Quail Farms |
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Mixiote de Carne: Beef Cooked in LeavesAlma Rodriguez, Mixiote SF |
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Articles about Onions
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May 05, 2006Bulbs, Shoots, and Leaves - Pungent AlliumsAnd you thought you loved garlic: one farmer grows 25-30 varieties every year! |
About CUESA
CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »