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General Discussion

Are yellow onions blander than they used to be?

TracyPark | Mar 18, 201805:54 PM     20

In the U.S., it has been at least a decade since a yellow onion purchased at any one of my five grocery stores, no matter the time of year, was pungent enough to make my eyes tear. And yet previously, I considered weeping while chopping a yellow onion a good sign, an indication of a flavorful onion that will sweeten nicely when cooked. (The most intense onions was when I grew my own from seed. Wow! I cried so freely, I could barely see to chop them.)

If you are old enough, have you noticed that yellow onions seem blander tasting than they used to a few decades ago? I don't eat yellow onions raw, but I wonder when I am using them for an unfamiliar soup, stew, or other recipe (which is almost every week -- I can't resist trying new recipes), if I should increase the quantity. Or maybe switch to white onions? Or are dry white onions also blander than they used to be?

I've read that "sweet" yellow onions (called "Maui" onions for a while) are grown in soil with less sulfur. Maybe now most yellow onions are being grown in soil with less sulfur?

I don't think my taste buds are deteriorating. Other foods and ingredients taste as intense as I remember them in years past.

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