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Onions 
Onions can be divided into two categories: spring/summer fresh onions and fall/winter storage onions
Spring/Summer Onions ?Spring/Summer onions are available in yellow, red and white throughout their season, March through August. Fresh onions can be identified by thin, light-colored skin. Spring/Summer Onions contain more water. They are typically sweeter and milder than storage onions. Because Spring/Summer onions contain a higher water content they are more susceptible to bruising.
The delicate taste of the spring/summer onion is an ideal choice for salads and other fresh and lightly-cooked dishes.
Fall/Winter Storage Onions ?Fall/winter storage onions are available August through April and are available in yellow, red and white. Fall/Winter onions have multiple layers of thick, dark, papery skin. Fall/Winter onions have an intense flavor and a higher percentage of solids.
Fall/Winter onions are best in savory dishes that require longer cooking times or more flavor.
Yellow onions are full-flavored and a reliable standby for cooking almost anything. Yellow onions turn a rich, dark brown when cooked and give French Onion Soup its tangy sweet flavor.
Red onions are a good choice for fresh uses, in grilling, and charbroiling.
White onions are traditionally used in classic Mexican cuisine. They have a golden color and sweet flavor when sautéed.
Spring/Summer Onions ?Spring/Summer onions are available in yellow, red and white throughout their season, March through August. Fresh onions can be identified by thin, light-colored skin. Spring/Summer Onions contain more water. They are typically sweeter and milder than storage onions. Because Spring/Summer onions contain a higher water content they are more susceptible to bruising.
The delicate taste of the spring/summer onion is an ideal choice for salads and other fresh and lightly-cooked dishes.
Fall/Winter Storage Onions ?Fall/winter storage onions are available August through April and are available in yellow, red and white. Fall/Winter onions have multiple layers of thick, dark, papery skin. Fall/Winter onions have an intense flavor and a higher percentage of solids.
Fall/Winter onions are best in savory dishes that require longer cooking times or more flavor.
Yellow onions are full-flavored and a reliable standby for cooking almost anything. Yellow onions turn a rich, dark brown when cooked and give French Onion Soup its tangy sweet flavor.
Red onions are a good choice for fresh uses, in grilling, and charbroiling.
White onions are traditionally used in classic Mexican cuisine. They have a golden color and sweet flavor when sautéed.
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