Texas' onion crop will soon be available in the state's grocery stores, Texas Cooperative Extension reports. According to Joe Pena of Uvalde, Extension economist, the harvesting of spring onions has barely begun, but already, producers are anticipating sweet rewards.

"The onion crop is making excellent progress. Early estimates indicate that about 12,900 acres will be harvested in Texas this spring and summer compared to 11,000 acres that was harvested last year," Pena said. Approximately 390 million pounds of onions will be harvested in Texas this season.

"There are three types of onions: spring onions, summer storage/non-storage onions, and storage onions," Pena said.

In Texas, producers mainly grow spring onions, with only a few summer storage onions grown in the High Plains. Texas annually produces 35 percent to 40 percent of the nation's spring onions harvested from April to July.
"Texas leads as the single highest onion-producing state," Pena said.

According to Timoeto Betancourt of Weslaco, Extension associate, competition from Mexico shouldn't affect Texas' onion crop because of late planting dates.

"Producers weren't able to plant until October because of wet fields or other problems," Betancourt said. "The general rule is if you plant in September, you get onions in March; or if you plant in October, you get onions in April."

"For the most part, everyone is sitting OK," Betancourt said. "We should have a successful yield."

Pena said consumers should be able to tell the difference between a storage onion and sweet onion. "A synonym for spring onion is a sweet onion."

The difference between spring and summer onions is the amount of solids they contain. "A larger concentration of solids in storage onions means more pungency, aftertaste, and less water," said Pena. "Storage onions are great for cooking because they have a stronger taste and have more solids, while sweet onions are delicious fresh."
Tanya Fell, director of Public and Industry Relations for the National Onion Association, said onions don't just play a key role in diets and economies; they also supply antioxidants, sulfur and quercetin. Antioxidants help fight disease and destruction to cells in the body.

"The big thing drawing people to onions right now is the fact they are low in carbohydrates," Fell said. "Approximately 10 percent of the US population is either on the Atkins or Southbeach diet." One serving, or one-half cup, of onions has only 7 grams of carbohydrates. "Even on a restrictive Atkins, you can have 20 grams of carbohydrates. The fact that onions give a lot of flavor with such a low amount of carbohydrates is huge!"

To reduce the tear-inducing fumes, the National Onion Association suggests cutting the onion towards the root. According to Fell, eyes tear up when an onion is cut, because cutting releases a strong sulfuric compound into the air, which gets in the eyes. The highest concentration of sulfur is held in the root.

"If you begin your slicing at the top of an onion, once you get to the root, you're finished. You get to leave the sulfur encased in the root." According to Betancourt, Texas' sweet onions should be available by the second or third week of April.