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Discover Our Onions & Onion Promotion Programs

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USA Onions Foodservice Recipe Photos       Logos-Signature-Onion          2014-New Recipes-Word-Format         Harvest Shots

About the Area

  • Over one billion pounds of beautiful yellow, red, and white USA Onions are shipped each season (August through May).
  • The USA Onion growing region is located along the Snake River on the southwest portion of Idaho and Malhuer County, Oregon.
  • The Idaho-Eastern Oregon Onion Committee represents 35 shippers and 300 growers; many of them are third and fourth generation farmers.
  • Harvest begins in mid-August and is normally completed by the end of October. Because shippers use state-of-the-art storage technology, onions can be stored and shipped fresh until May.

About Onions

  • Why do onions make you cry? Onions contain sulfuric compounds that, when cut, go into the air and dissolve in the small amount of water in your eyes causing tear ducts to react.
  • To help to prevent tearing, refrigerate an onion 30 minutes to one hour before cutting. Peel the onion under cold running water. Always cut an onion from the neck end first, the sulfur compounds tend to be stronger at the root.
  • To help mellow a strong onion, cut the onion into rings or dice and let soak in lemon juice and water (one part lemon juice to three parts water) for 10 to 15 minutes or longer.

Promotion Programs Offered Each Year

  • Broker Incentive Program—Prize incentives offered to brokers that purchase onions from the area during a specific time frame.
  • Foodservice and Retail Materials—Printed information is available that covers, prep tips, yields, sizing, storage, recipes, and more.
  • Point of Sale Merchandise—Beautiful full color POS material is available.
  • Recipe Cards—Recipe cards for consumers and foodservice are available. Additionally, we have an online cookbook available on our website, as well as a printed cookbook that can be requested free of charge with no shipping added.
  • Educational Material—Coloring sheets for kids and printed information for the classroom is also available by request.

Contacts:
To request any of the materials listed above, contact the Parma Office at 208-722-5111.