Hybrid onions, also known as storage onions, are low in water content and high in sulphur so they store well and are usually available year-round. Progressive’s hybrid onions are sold under the Pacific Gold and Classic brand names.
Pacific Gold/Classic Red Onions
Sometimes called Deli onions, Reds are usually very sweet, with color ranging from red to deep purple. They can be grilled, lightly cooked or sautéed, or can be eaten raw on sandwiches and in salads, where their sweet, mild flavor and beautiful color make them a great addition. There are approximately 48 calories in 1 cup of sliced Red Onions, 2% fat, 90% carbs and 8% protein.
Pacific Gold/Classic White Onions
The white onion is a popular cooking onion with a clean, tangy flavor. They are slightly sweeter and milder than yellow onions and can be eaten raw in salads, barbecued on shish kebabs, in stew and soups, on sandwiches or added to just about any cooked dish. Whites are often used for salsas and other ethnic dishes. They contain compounds called flavonoids, which are known for anti-oxidant activity.
Pacific Gold/Classic Yellow Onions
The yellow onion is the typical cooking onion. The high sulphur content gives it a more complex flavor and greater pungency, adding “raw heat” to salads, burgers, salsas and guacamole. When cooked, yellow onions turn a rich brown and become much sweeter and milder, and they caramelize very well, making them a versatile addition to many recipes.
Sweet onions have grown dramatically in popularity in recent years because they add terrific flavor raw to so many dishes without the tears and heat associated with hybrid onions. Sweetness in onions is determined by their pungency. A high sulphur content results in high pungency, masking the natural sweetness. Sweet onions are low in sulphur compounds and high in water content, allowing the sugar flavor to come through. These onions are mild, crisp, and sweet and are widely used raw in salads and sliced for sandwiches, and are great for cooking too.
Most Mayan Sweets are grown in Perú & Nicaragua and harvested each year between September and March. Mayan Sweets lack the sulfuric bite associated with a “regular” onion due to a higher water content that contributes to their mild flavor. The high sugar content and less pungent flavor makes them very appealing. They are fat free, cholesterol free and a good source of dietary fiber with low amounts of sodium.
Dulce Texas 1015’s Sweets
Dulce Texas 1015 Sweet Onions are grown in the lower Rio Grande Valley in South Texas and are available March through mid-July. They are super sweet, thin-skinned with a mild, juicy non-tearing crisp white flesh and contain very little pyruvate (tear-causing substance released during chopping). They are named for their suggested planting date on October 15th.
Walla Walla Sweets
Walla Walla Sweet Onions are grown in the Walla Walla Valley of Washington state. They have exceptional sweetness, jumbo size and round shape. They are available mid-June through early September.
Due to their sweet taste they are extremely popular thinly sliced and served in salads or on top of sandwiches. They can range in color from white to yellow and often have a flattened or squashed appearance. One medium size onion contains approximately 60 calories and is a good source of Vitamin C, fat, cholesterol and sodium free.
Vidalia onions were originally grown in Georgia, in the town of Vidalia. They weren’t bred to be sweeter than normal onions, but a combination of the soil and climate produced an onion that had less bite and a more sugary finish. The sugar content of this sweet onion is comparable to that of an apple. It’s a mild succulent onion that is delicious raw on hamburgers, sliced alongside a steak or thinly sliced in a garden salad. They are available late April through mid-June.