All About

Common Varieties
Onions come in all sizes, colors and flavors. Some sweet varieties include Vidalia, Texas Early Grano and
Walla Walla from Washington State. Th ere are a multitude of red, yellow and white onions to choose from.
Th is year at Willowsford Farm we harvested red and yellow Cansy (sweet), Red Long of Tropea (also known
as Torpedo) and Cipollini.
What to Look For
Choose firm, well-shaped onions that feel heavy for their size. Freshly harvested onions are glossy-looking
and don’t have papery skins yet. Curing onions, a process of drying the exterior onion skins helps onions
keep for several months. Cured onions should have skins with no soft spots.
Easy Storage & Preparation
Store onions in a cool, dry place with good air circulation (away from any potatoes.) They will keep about a
month. Once cut, store your onion in the fridge tightly wrapped in plastic, so that the odor doesn’t get into
other foods, for no more than a few days. Onions are incredibly versatile. You can bake, broil, grill, braise,
roast, sauté or fry them.
Best Uses
Sweet onions are best enjoyed raw. Add them to salads, salsas, chili, burritos, sandwiches or burgers – any food
that needs a little zing. Chopped onions sautéed in olive oil are the base of countless soups, sauces, stews and
other dishes. Take care not to burn onions when you are cooking them this way because it ruins their flavor.
Good Paired With…
  • Apples
  • Bacon
  • Butter
  • Cheese, especially cheddar and Gruyere
  • Cream
  • Mushrooms
  • Olive oil
  • Nutmeg
  • Parsley
  • Peppers
  • Sherry
  • Thyme
  • Tomato
  • Vinegar
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Willowsford Conservancy

41025 Willowsford Lane, Aldie, VA 20105

Phone: 571-440-2400

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23595 Founders Drive, Ashburn, VA 20148

Phone: 571-297-6900

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