Grocery Store Onions Are Growing Too Large for Recipes
A growing trend in grocery stores has caught the attention of home cooks: onions are increasingly oversized, raising questions about the accuracy of recipes. According to a recent column by Slate, which examines the challenges of cooking and recipes, many consumers are frustrated by the large sizes of onions available at supermarkets. A concerned reader highlighted that these onions now resemble “rec-league softballs,” prompting an investigation into their actual dimensions.
During a visit to several grocery stores, it became clear that large onions dominated the selections. One yellow onion weighed in at an impressive 412 grams, significantly larger than the typical range of 225 to 275 grams for “large” onions. In contrast, a local farmers market offered a more diverse selection, featuring small onions weighing between 65 and 85 grams and medium onions closer to the size of a baseball.
Lan Lam, the deputy food editor for America’s Test Kitchen, confirmed this observation. “The larger chains seem to carry softball-sized Spanish and white onions,” she explained. “Onions from the farmers market vary quite a bit in size,” emphasizing the inconsistency seen across different vendors.
This issue raises a fundamental question: why don’t recipe authors provide more precise measurements instead of relying on vague descriptors like “medium onion”? A 2018 video featuring two cooks from America’s Test Kitchen suggested that a medium onion should yield about 1 cup of prepared onion. Lam reiterated this standard, noting that while some recipes may suggest adjustments based on onion size, many home cooks now prefer more exact measurements.
The modern kitchen increasingly relies on precision, with digital scales becoming commonplace. As such, individuals want clarity in recipes, especially when it comes to ingredients like onions, which are often pivotal in flavor development. “We trust home cooks to make the right call,” Lam said, emphasizing the need for flexibility in culinary practices.
Christine Gallary, senior recipe editor at The Kitchn, echoed these sentiments. The site typically lists onions by size and weight, aiming to facilitate shopping. “When developing or editing recipes, I always try to think about what is most helpful for someone shopping in the grocery store,” she explained. Despite this approach, discrepancies remain. Gallary noted that while a medium yellow onion is considered to yield approximately 1.5 cups when diced, Lam’s standard is significantly lower.
In the world of cooking, the debate around onion size and measurement reflects a broader tension between precision and creativity. Some experts suggest that overly precise measurements may detract from the enjoyment of cooking. “When there’s leeway regarding the size of the onion, we’ll just call for one onion or maybe one large onion,” Lam stated. This approach allows for personal adjustments based on taste and preference, which can enhance the cooking experience.
The culinary landscape has evolved, with many home cooks seeking a balance between accuracy and creativity. The obsession with precise measurements, particularly in savory cooking, may lead to unnecessary stress. “What makes cooking such a gratifying creative endeavor is the ability to change, to taste and feel,” one recipe writer noted.
Industry experts recognize that onions inherently vary in size, flavor, and moisture content. J. Kenji López-Alt of Serious Eats remarked on the futility of seeking exact measurements, emphasizing that relying on one’s senses often yields better results than strict adherence to scales.
In a recent experiment, the author weighed a tennis ball-sized medium onion from a farmers market, which came in at 207 grams. After chopping, the yield was approximately 1.25 cups, illustrating the inherent variability in onion sizes and the challenges of recipe standardization.
Ultimately, this exploration into the world of onions reveals a crucial takeaway: cooking should remain an intuitive process. While precise measurements have their place, the art of cooking thrives on instinct and creativity. As many recipe writers suggest, trusting one’s taste and judgment is often the best approach in the kitchen. As the dialogue around onion sizes continues, the culinary community may benefit from embracing both precision and flexibility, ensuring that the joy of cooking remains intact.
