No need to get teary-eyed over recipes that call for onions. Here are tips on all things onion, including selection and storage tip, how to caramelize onions and nutritional information.

• Yellow onions are the most commonly used onions and get sweeter the longer they cook.
• White onions have a stronger flavor than yellow onions and can be cooked or used raw.
• Red onions – which actually are more purple in color – are often used in raw dishes such as salsa, as their flavor is much milder other onion varieties.
• Vidalia onions are the most widely available sweet onion. Other sweet varieties include Maui, Walla Walla, Oso Sweet and Rio Sweet.
• Store fresh whole onions in a cool, dark, dry place and use within four weeks.
• No need to refrigerate onions until they’re cut. Use cut onions within three days.
• Onions provide natural nutrients to fight heart disease, cancer and help keep your bones healthy.
• Red onions pack their own nutrient punch of fiber and vitamin C.
• When cooking caramelized onions, add a little butter along with the oil in the skillet helps provide that rich, caramelized flavor to onions.
• Short on time? Buy pre-cut chunks of onion in the produce department.