Editor’s note: Second in an ongoing series about garden-grown vegetables.

This week, in the second of the series, the spotlight is on onions. I recently purchased a big bag of Vidalia onions from a friend who was selling them for a fundraiser.

When I think about vegetables, onions aren’t usually the first thing that comes to mind. I suppose the 10-pound bag in my kitchen got my mind headed in that particular direction.

Although it may not be the first vegetable that comes to mind, when you start to cook, odds are it is one of the first ingredients you will reach for. The onion is an essential culinary ingredient and is used in cuisines worldwide.

It is in the genus Allium, along with garlic, chives, leeks, shallots and scallions. The health benefits of the onion family have been revered for thousands of years.

They are a rich source of quercetin, a potent antioxidant that has been linked to preventing stomach cancer, and is rich in vitamins C, B6, phosphorus, folate and potassium. Eating raw onion is also attributed to lowering LDL cholesterol while raising beneficial HDL cholesterol.

The easiest and most reliable way to grow green or bunching onions is by using sets. Sets are small, dry onion bulbs that have been grown the previous year. These can be planted from late August through February. Place the sets about 2 inches apart within rows.

Bulb onions are generally grown from seed or transplant. Seed should be planted from mid-September to mid-October. Transplants can be set beginning in January through March. Plant by digging a shallow trench, set plants to a depth of 1 1/2 inches and space them 3 to 4 inches apart.

They will grow in any soil, however, onions do best in well-drained, loamy, sandy soils with added organic matter. These are full-sun plants that require six to eight hours of sunlight daily. Harvest bulb plants when it is going to be dry for a few days. Lift plants from the soil and allow to dry for a few days. If drying bulbs in the garden, position bulbs so their tops provide shade to reduce the risk of sun scald, or they can be moved to a shaded area to cure.

Onions can be yellow, white or red, and each has characteristics that lead to their best culinary use. White onions are typically the mildest and often eaten raw. They are a good choice to add to salads and sandwiches and the perfect addition to guacamole and salsa. If you want to further tame the pungent flavor, soak sliced onion in cold water for an hour.

Vidalia and Maui onions fall into the white onion category but they have a much higher sugar content and a lower sulfur content, which is responsible for giving onions their sharp odor and flavor. Because of this, you will often hear these onions referred to as a “sweet onion.” Vidalias have thick layers, which make them a good candidate for onion rings, gratins and for roasting with meat.

If you’re looking for the onion with sweetness as its superpower, grab a red onion. They have a sharper flavor than white onions, but have an even higher sugar content. The natural sweetness of these onions makes them a prime choice for pickling. They hold up well to grilling, with their interior texture softening without becoming mushy. Red onion pairs well with a balsamic flavor, so try drizzling a little balsamic crema over them straight off the grill.

Yellow onions are the most commonly used onion. When a recipe simply calls for onion, this is the one to use. Although it can be eaten raw, it is generally used in cooked dishes.

Often called a Spanish onion, it has a pale yellow skin and a very high sulfur content, which gives it a more intense flavor. Cooking calms the sharpness, and the longer it is cooked the more the sweetness can shine, as is evident when the onion is caramelized.

These cheesy, nutty onions make a great side dish or a light lunch.

Baked Stuffed Onions

Ingredients

• 4 large red onions

• 1 tablespoon olive oil

• ¼ cup pine nuts

• 4 ounces feta cheese, crumbled

• ½ cup fresh bread crumbs

• 1 tablespoon cilantro, chopped

• Salt and pepper, to taste

Directions

Preheat oven to 350 degrees. Lightly grease a shallow ovenproof dish. Peel the onions and cut a thin slice from the top and bottom of each. Place the onions in a large saucepan of boiling water and cook for 10-12 minutes.

Remove the onions with a slotted spoon and lay them to drain and cool on a layer of paper towels.

Using a small knife, remove the inner sections of the onion, leaving two or three outer rings. Place shells in an ovenproof dish.

Finely chop the inner sections. Heat the oil in a frying pan and sauté the onion, stirring frequently, for 4 to 5 minutes until golden. Add pine nuts and stir-fry for another two minutes. Place crumbled feta in a small bowl, add onion mixture, bread crumbs, cilantro and season with salt and pepper. Stir gently to mix ingredients.

Divide the mixture evenly between the shells. Cover loosely with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes to allow them to brown. Serve hot.

Try variations of the stuffing to suit your personal taste. Until next week, happy gardening and bon appétit!

— Irland, a member of the Limestone County Master Gardeners, can be reached at kippirland@hotmail.com. For more information on the Limestone County Master Gardeners, visit http://mg.aces.edu/limestone.