Or has the odor gotten stronger?

For a while now, the wife and I have both noticed that onions smell MUCH stronger than we remember. To the point that onion peelings need to be taken outside to the compost pile IMMEDIATELY or the reek permeates the entire house.

Still taste the same, same variety of onion, just seem more intense.

It may be an issue of where your grocer is buying their onions. The composition of the soil is important. That's why we have the famous, mild Vidalia onions in Georgia.

But, no- in general, yellow or white onions I've bought lately seem the same as always.

Sulfur content of the soil appears to be important.

No, but then onions have never given me any issues when cutting, eating etc.

Vidalia Onions are in season, sweet, good, I like white and purple, stronger onions with some kick.

Wife says she remembers as a kid they'd pick Ramps, a mountain onion, eat them and then not be let in the house due to the stink it gave your sweat and body LOL.. Guess they were like Asparagus to piss...

I think in general onions are getting better; sweeter, juicier and less smell.

In fact, sometimes I need stronger onions. Different onions for salads, burgers, onion soup, etc. Most of the onions I buy these days are very mild.

Not sure about odor but rather thought my perceived increase in strength was just cause I've been busy aging. Bet there are GMO's in the mix...

The purple onions I've had lately give me a bad belly ache.

Get off my lawn.

ETA: the produce sold in the local grocery stores verges on garbage-maybe that's got something to do with it.

This message has been edited. Last edited by: arfmel,

Maybe they're going bad?

Walla Walla onions (Washington state) are good too, but been a while since I've had any. I didn't realize Vidalias were Georgian. Now that I'm in the Augusta area I'll have to look for them!

quote:

Originally posted by parabellum:
It may be an issue of where your grocer is buying their onions. The composition of the soil is important. That's why we have the famous, mild Vidalia onions in Georgia.

But, no- in general, yellow or white onions I've bought lately seem the same as always.

Sulfur content of the soil appears to be important.

There's a community east of Dallas called "Noonday" and they raise onions there. They are so mild and sweet one can almost eat them like an apple. They are called "Noonday Onions" and are very popular.

flashguy

Vidalias are fantastic. I love them cut into thick slices, slathered in olive oil, seasoned and grilled along side pretty much any meat on the grill.

I buy the zippiest white onions that I can find in San Diego supermarkets, but I haven't seen the effects that you describe. I love the taste and aroma of raw onions.

The white onions I have bought lately seem to be a lot stronger. But when we eat out, the white onions don't seem strong. Must be where the supermarket get their supply.

My first job besides paper routes etc was as a bus boy/dishwasher in a small restaurant. The bus boy got to come in early on Thursday to slice onions for onion rings for the weekend on an ancient Hobart slicer, without assist. In a small basement. 15-20 gallon containers full of sliced onions. My hands would be yellow/orange until about Saturday nights (after running dishes 3 nights straight). And the smell, ohhhhh... Good times...