1 serving = 85 g (1/2 medium)
- Small amount of fibre
- Small source of Vitamin C
Choose firm, heavy onions with a dry papery skin. Avoid ones with brown or soft spots or onions that have green spouts.
Keep onions in a dark, cool location. It is best to keep them in the mesh bags they come in, or in a basket or colander. Do not store next to potatoes since both vegetables give off a gas that will cause the other vegetable to rot.
Once cut, wrap the onion in plastic, store in the refrigerator and use within a couple of days.
To prepare, start by removing the dry papery skin. Score the skin lengthwise in a few spots to be able to remove the skin easily.