Directions:
- To Peel: Hold onion under cool tap water when peeling to keep down the oils that cause tears. Cut a slice from top and root end of onion; remove outer skin. Onions may be cooked whole or sliced into rings as directed in recipe.
- To Parboil: Place onions in saucepan, and add salted water to cover; bring to a boil. Reduce heat; cover and cook 10 minutes. Drain. (Parboiling onions helps to reduce strong flavor.)
- To Boil: Place parboiled onions in a saucepan; cover with boiling water. Reduce heat, and cook 1 hour or until tender. Drain.
- Other Cooking Methods: Batter and deep-fry; sauté; steam; to use raw in salads, crisp rings in ice water.
- Serving Suggestions: Boiled onions may be served with melted butter and seasonings to taste or with any of the following: Cheese Sauce, Drawn Butter, any herb butter or spread, or any white sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 60 Kcal (251 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 6mg | 0% | |
| Potassium | 219mg | 5% | |
| Total Carbs | 13.5g | 5% | |
| Sugars | 6g | 24% | |
| Dietary Fiber | 3g | 12% | |
| Protein | 1.5g | 3% | |
| Vitamin C | 10.5mg | 18% | |
| Calcium | 34.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 40 Kcal (167 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 4mg | 0% | |
| Potassium | 146mg | 5% | |
| Total Carbs | 9g | 5% | |
| Sugars | 4g | 24% | |
| Dietary Fiber | 2g | 12% | |
| Protein | 1g | 3% | |
| Vitamin C | 7mg | 18% | |
| Calcium | 23mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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