"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Vegetables
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 10-05-2010, 07:01 PM   #1
Traveling Welcome Wagon
 
Join Date: Apr 2004
Location: Somewhere, US
Posts: 15,716
Bad Onions

Is anyone else having a problem finding good onions in the grocery stores this year? I mainly buy 3 pound bags of yellow onions, as they are cheaper (and I like them for general cooking purposes), but I sometimes buy Vidalias and others as well.

For the last few months a lot of my onions are spoiling faster, and even perfectly fine looking onions often have a brown center (ranging from beige to dark brown). I haven't changed anything about the way I store my onions, so that isn't the problem. They are coming from the store that way.

Just this evening I cut open a beautiful looking onion and near the top it was light brown. Fortunately it was just a small area and most of the onion was fine.

Barbara

Barbara L is offline   Reply With Quote
Old 10-05-2010, 07:05 PM   #2
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,213
I do run into that from time to time. I also find a lot of bad garlic and struggle to a good bulb or two.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 10-05-2010, 07:06 PM   #3
Traveling Welcome Wagon
 
Join Date: Apr 2004
Location: Somewhere, US
Posts: 15,716
I expect it now and then, but I have been getting a lot more of them this year!

Barbara
Barbara L is offline   Reply With Quote
Old 10-05-2010, 07:21 PM   #4
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,213
I usually buy yellow onions loose. I pick over them carefully to get the firmest ones with no damages. Still, when I cut them open I find a spoiled center from time to time.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 10-05-2010, 07:44 PM   #5
Traveling Welcome Wagon
 
Join Date: Apr 2004
Location: Somewhere, US
Posts: 15,716
Yeah, I check each onion through the bag the best I can. I've had the same problem with loose onions this year. Well, at least it isn't as bad as getting bad meat. LOL

Barbara
Barbara L is offline   Reply With Quote
Old 10-05-2010, 08:43 PM   #6
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 38,596
I had about one or two weeks of nice onions, now they are all iffy again! Improper storage while shipping?
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
PrincessFiona60 is offline   Reply With Quote
Old 10-05-2010, 08:46 PM   #7
Traveling Welcome Wagon
 
Join Date: Apr 2004
Location: Somewhere, US
Posts: 15,716
Could be. Same here, a couple weeks of good ones.

Barbara
Barbara L is offline   Reply With Quote
Old 10-06-2010, 04:59 AM   #8
Master Chef
 
DaveSoMD's Avatar
 
Join Date: Mar 2008
Location: Maryland
Posts: 7,337
I have been having that problem also but for me I think it was where I wa buying my onions. I stopped buying them at that store and switched to another. They are a bit more expensive there but I have not had the problem since. Try another store if you can and see if you have the same problem with their supply.
__________________
Quoth the chicken, "Fry some more."
AB - Good Eats: Fry Hard II
DaveSoMD is offline   Reply With Quote
Old 10-06-2010, 07:20 AM   #9
Master Chef
 
bethzaring's Avatar
 
Join Date: Apr 2005
Location: Northern New Mexico
Posts: 5,326
it was a poor year for me for onions this year...the spring and early summer was wet, way too wet...and I had almost a total crop failure of garlic due to the wetness....maybe it was a poor growing season for others as well?
__________________
Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it is the only thing that ever has. Margaret Mead
bethzaring is offline   Reply With Quote
Old 10-06-2010, 08:38 AM   #10
Head Chef
 
sparrowgrass's Avatar
 
Join Date: Jun 2004
Location: Highest point in Missouri
Posts: 1,820
That was my thought, too, Beth.
__________________
I just haven't been the same
since that house fell on my sister.
sparrowgrass is offline   Reply With Quote
Old 10-06-2010, 09:32 AM   #11
Senior Cook
 
Join Date: Oct 2008
Location: Portland, Oregon
Posts: 229
I keep sweet onions (Vidalia, Walla Wallas, etc.) in the fridge. They seem to spoil a lot faster than regular ones.
__________________
"First we eat, then we do everything else." M.F.K. Fisher
Laury is offline   Reply With Quote
Old 10-06-2010, 09:35 AM   #12
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,213
Quote:
Originally Posted by Laury View Post
I keep sweet onions (Vidalia, Walla Wallas, etc.) in the fridge. They seem to spoil a lot faster than regular ones.
The refrigerator is not a great place for onions. They should be in a cool, dark, dry place. A kitchen cabinet away from the heat is ideal.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 10-06-2010, 10:32 AM   #13
Head Chef
 
sparrowgrass's Avatar
 
Join Date: Jun 2004
Location: Highest point in Missouri
Posts: 1,820
I keep all my onions in the fridge. They do last a long time that way. I live alone, and it ordinarily takes me a long, long time to use a bag of onions. I keep them in the crisper drawer, and my one warning about that is don't put the apples in there with them, unless you like onion flavored apples.

Potatoes, however, go in a cabinet, not under the sink. The under sink cabinet is too warm, and in my house, that cabinet is a little transfer station for the mouse subway.
__________________
I just haven't been the same
since that house fell on my sister.
sparrowgrass is offline   Reply With Quote
Old 10-06-2010, 11:04 AM   #14
Traveling Welcome Wagon
 
Join Date: Apr 2004
Location: Somewhere, US
Posts: 15,716
I have bought them at different stores.

Beth, I was wondering the same thing, about a bad growing season.

Vidalias do tend to spoil faster than other onions--I think I read that it is because they are a sweeter onion.

Barbara
Barbara L is offline   Reply With Quote
Old 10-06-2010, 11:16 AM   #15
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 38,596
I may need to rethink my storage of almost eveything. I have a small, 2 door pantry, from Sauder and two wire shelving units. I have appliances and potatoes, onions. garlic on the wire shelves and canned goods in the pantry. I think I may switch some canned to the shelves and the veg to the pantry. I have baseboard heat and the wire shelves are right on them.

Maybe most of my veg problem.
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
PrincessFiona60 is offline   Reply With Quote
Old 10-06-2010, 05:01 PM   #16
Half Baked
 
4meandthem's Avatar
 
Join Date: Aug 2010
Location: Bay Area California
Posts: 2,018
I pulled a shallot out last week that sprouting so I just put in the ground.Same goes for garlic and onions.

I have also noticed some brown rings in yellow onins.I don't save those though.

I will crack my garlic heads in half at the store if they are questionable.
__________________
Just be yourself! Everyone else is taken.

My Flickr stuff!
https://www.flickr.com/photos/e_maxwell_photography/
4meandthem is offline   Reply With Quote
Old 10-16-2010, 07:10 PM   #17
Assistant Cook
 
Join Date: Oct 2010
Posts: 1
In search of strong tasting onions

As with many veggies these days they seem to have be modified over the years to accommodate the grower/picking/shipping/processing requirements.

Taste? Oh, does that really count?

I have an old recipe we make for the holidays, English Chestnut Stuffing. (Recipe at bottom of this message.) We carefully observe the ingredient quantities and processing instructions.

What we have encountered is a lack of cooked onion taste in the dressing, which makes this simple dressing what it is. I am convinced that this is due to the onion varieties sold here today in SW Ohio. Small yellow onions that don't make your eyes water during processing equals no serious onion taste!

Has anyone encountered this wimpy onion syndrome, or better yet a good strong old fashioned yellow onion? I'll have them shipped in if necessary!

acornhil

2 lbs (net) Italian chestnuts--after removing from shell and inner membrane. Chestnuts should be selected carefully. Firm, but not dried out and no breaks in the shells.
12-14 ounces of stinky--makes you cry--strong--yellow onion!
1/4 lb butter--soft (forget about margarine)

Finely grind chestnuts or process until fine in food processor
Do same for onions.
Combine and add the butter
Mix by hand until butter is absorbed.
Make into balls and stuff into neck of a large turkey.
acornhil is offline   Reply With Quote
Old 11-28-2010, 09:29 PM   #18
Assistant Cook
 
Join Date: Oct 2010
Posts: 40
Actually, in my neck of the woods (Prince George, northern BC) onions are excellent (even in the supermarkets) and so are their prices right now.

Probably a long way to drive for them, though.
moltogordo is offline   Reply With Quote
Old 11-28-2010, 09:31 PM   #19
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,247
moltogordo, its too far for ME to drive, so I know Barbara isn't coming! I was born in PG, welcome to DC.
__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 11-28-2010, 09:42 PM   #20
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 24,676
Send a message via Skype™ to taxlady
I've been seeing that with the onions for the past 3/4 of a year. As to garlic, I find the stuff at the health food store is better. Maybe that's because it's local. I feel up every outside clove on every bulb. I also buy a large jar of chopped garlic at Costco, but it isn't good for everything.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 12:33 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.