WAR FOOD ADMINISTRATION
Office of Distribution
 Washington 25, D.C.

May 1944

FACT SHEET ON ONIONS

Objective: To increase Nation-wide consumer demand in late May and early June in anticipation of heavy production of early dry onions.

The Problem: The problem is to encourage increased consumption so as to avoid waste of this food in the period of heavy production—late May and early June. Early onions cannot be stored for long periods and are not suitable for dehydration, thereby Government requirements from the early crops are very small. It is imperative that they be used as quickly as possible. Current crop reports and volume of shipments indicate and increasing supply of new crop onions. During the last half of May and early part of June, the supple will be abundant in all areas of the United States. The official Crop Report for May 1 indicated that the early spring crop in Texas would total 2,683,000 sacks of 100-pounds each compared with 1,708,000 sacks last year and a 10-year average (1933-42) of 1,720,000. Other onion-producing areas, including California, Georgia, and Louisiana, anticipate increased crop yields. The early spring crop is marketed from the middle of April to the first of June. The late spring crop is marketed during June.

The How: To urge through all informational channels during late May and early June the increased use of onions in home cooking, in institutions, hotels, restaurants, and industrial feeding. In food sales promotion and in consumer food services, attention should be focused on the seasonal abundance of onions and an appeal made to consumers to buy more onions and to eat more onions.

Background: The Texas onion acreage this year was increased to 70,600 acres from 28.000 last year. The 10-year average was 46,560 acres. The late spring crop which begins to move to market in June is indicated as 1,167,000 100-pound sacks compared with 889,000 sacks last year and the 10-year average of 1,013,000 sacks. Although the acreage for the late spring crop was not increased above that of last year the indicated yield of 60 sacks per acre is considerably above that of last year and of the 10-year average. The total available supplies from both crops, therefore, are estimated at 3,850,000 100-pound sacks which is an increase of nearly 50 percent over the supply last year and about 40 percent above the 10-year average. Shipments of onions to May 6, 1944 totaled 4,497 cars, compared with 4,035 last year to the same date. Heavy rained during the week ended May 6, delayed harvesting and reduced shipments somewhat, but during the following week, shipments proceeded at an increased rate and daily shipments are running much above those of the preceding week or of corresponding weeks in recent years.

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Areas of Production: Spring crop onions are produced mostly in Texas and California - Texas being by far the most important producing area. The early spring crop is grown in the southern part of the State and the late spring crop in the northern part. Louisiana and Georgia also produce onions for commercial movement.

Varieties to be Stressed: During the latter part of May and early June the principal variety on the markets will be Yellow Bermuda, followed in importance by the Crystal What Wax and several other varieties. Onions of small sizes are classed commonly as "boilers."

Price Situation: The ceiling price on onions to May 15 was established at $2.65 per 50-pound sack, f.o.b shipping point, and from May 16 to June 15, at $2.55 per sack. These prices were maintained until the early part of May, when, owing to heavy shipments, the price at shipping points and also in the consuming markets began to decline. The price May 10 at Texas shipping points was $1.50 to $1.75 per 50-pound sack of Yellow Bermudas, and by May 16 had dropped to $1.10 to $1.25.

CONSUMER AIDS

The chief virtue of onions is their flavor. The French begin meals with a group of appetizers which they call hors d'oeuvres, the Italians serve a course called antipasto to begin their meals. While in our own South for family-style service, chopped onion, sliced tomatoes, green peppers, and vinegar are served to eat with turnip greens, black eyed peas, string beans, and other hot, cooked vegetables. This custom is perhaps a "convenience" adaptation of the French and Italian custom of serving appetizers to begin a meal. Whatever the idea, the habit of serving onion to whet the appetite for less flavorful foods is nutritionally good.

All good cooks appreciate the value of onions in preparing tasty meals. For some dishes onions are needed only for flavor, for some dishes onions are the chief ingredient, and for other dishes onions are the whole show. Liver with onions is a favorite. Steak smothered with onions is another well-liked dish. Onions enhance the palatability of meat loaf, hash, poultry stuffing, hamburger dishes, and stews. What would Thanksgiving dinner be without onions creamed or in turkey stuffing? Onions help salads and sandwiches. In fact there's many a spot on the menu where "adding onions makes a good dish a better dish."

SMOTHERED STEAK WITH ONIONS

If the steak is a very lean porterhouse or sirloin, brown it on both sides in a little suet; then remove from the pan. Brown 1 to 1 ½ quarts of sliced onions in the same pan. Then put the steak back, cover with the onions, sprinkle with salt and pepper, put a lid on the pan, and cook slowly for about 15 minutes.

If the steak is from the round, rump, or chuck, pound flour into it first, cut it into serving pieces, brown it in fat, add water to cover, and cook slowly

for 1 ½ to 2 hours, or until the meat is tender enough to cut with a fork. Add the sliced onions during the last half hour of cooking, and season with salt and pepper.

STUFFED ONIONS

5 or 6 large onions
3 tablespoons fat
½ cup chopped celery
2 tablespoons chopped parsley
2 cups bread crumbs
1 teaspoon salt
Pepper

Skin the onions, cut in half crosswise, simmer I salted water until almost tender, and drain. Remove the centers without disturbing the outer layers and chop fine. Cook the celery and parsley in the fat for a few minutes, then add the bread crumbs, salt, pepper, and chopped onion. Fill the onion shells with this stuffing, and bake in a moderate oven for about 30 minutes, or until the onions are tender. For a more hearty dish, chopper cooked meat or fish or baked beans may be used in the stuffing in place of most of the breadcrumbs.

FRENCH FRIED ONIONS

6 or 8 medium sized onions
1 cup flour
1 cup milk
1 egg
½ teaspoon salt
Cooking fat

Skin the onions, slice very thin, separate into rings, dip into a batter made from the flour, milk, eggs, and salt, and drain well. Have ready a kettle of fat hot enough to brown a small piece of bread in 60 seconds. Put the onions in a wire basket, lower into the hot fat, fry until the onions are golden brown, drain on absorbent paper, sprinkle with salt, and keep hot until served.

SCALLOPED ONIONS AND PEANUTS

6 medium-sized onions
1 cup peanuts, ground
1 tablespoon melted fat
1 tablespoon flour
1 cup milk
½ teaspoon salt
1 cup buttered bread crumbs

Skin the onions, cook in boiling salted water until tender, drain, and slice. Make a sauce of the fat, flour, milk, and salt. In a greased baking dish place a layer of the onions, cover with the peanuts and sauce, and continue until all are used. Cover the top with buttered crumbs and bake in a moderate oven for about 20 minutes, or until the crumbs are golden brown. Serve from the baking dish.

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SCALLOPED LIVER AND POTATOES

1 pound liver, sliced thin
Salt and pepper
 Flour
2 tablespoons bacon fat
1 quart thinly sliced potatoes
1 small onion, minced
1 ½ cups milk

Salt and flour the liver and brown lightly in the bacon fat. Place a layer of the raw potatoes in a greased baking dish, sprinkle with salt and pepper, add some of the liver and onion, and continue, until all are used. The top layer should be of potatoes. Pour on the milk, cover, and bake for 1 hour in a moderate oven (350 F.), or until the potatoes are tender. At the last remove the cover and allow the potatoes to brown on top.

CABBAGE AND ONION SALAD

Shred the cabbage and cut the onions into very thin rings. Season with salt, celery salt, pepper, and paprika. Mix with mayonnaise or French dressing and serve on a cabbage leaf.

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R-472