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Onions that remain in the ground and are not harvested until they have matured into a larger round onion with dried leaves.

A variety of onion featuring green leaves and white bulbs that are harvested when they are young and the bulb is still very small.

A vegetable, which belongs to the lily family of plants, that is grown for its edible bulb, which most often serves to flavor a variety of foods.

A large, bulb-shaped, white, yellow or red colored dry onion that has a sweet, mild flavor. The name Bermuda onion originates from when the onions were first grown in the Bermuda Islands.

A green onion that has been harvested during the early stages of growth when it is smaller in diameter, pear-shaped, and long stemmed.

A dry onion that has purplish red skins and white flesh that is tinged with red. They are medium to large in size and have a mild, sweet flavor.

A common Italian heirloom variety of onion that is used to enhance the flavors in a variety of food dishes.

A red Italian specialty onion that is shaped similar to a torpedo or spindle. It has reddish purple skin with pale red flesh that has a mild sweet flavor.

A classic Italian salad made with dry or stale bread that has been moistened, as a key ingredient of this salad.

A type of dry onion that gets its name from the town in Washington where the variety originated. They are noted for their brown skins and white flesh, which has a very mild and sweet flavor.

A hand-operated appliance used for cutting and slicing fruits and vegetables. This kitchen utensil has a variety of adjustable blades that enable the Mandoline to make precise cuts in firm fruits and vegetables, such as apples, melons, carrots, cucumbers, eggplants, onions, potatoes, sweet peppers, zucchini, and other foods.

A traditional salad or condiment made in India that consists of yogurt curds combined with herbs, spices, and fruits or vegetables.

A type of vinegar that is produced from barley cereal grains that are malted. To manufacture the Malt Vinegar, the grain is soaked in water to soften its texture, allowing the barley to germinate, but not sprout, which results in the release of active enzymes.