Onions that have started to sprout are still safe to eat, but their quality and flavor have likely diminished somewhat. There are several options for making use of sprouted onions depending on the extent of the sprouting and your plans for the onion.
Quick Answers
Here are quick answers to common questions about sprouted onions:
- Can you still eat a sprouted onion? Yes, sprouted onions are still safe to eat.
- Do sprouted onions taste bad? Sprouted onions tend to be milder and sweeter in flavor.
- Should you cut off onion sprouts before cooking? It’s best to trim off sprouts and roots before cooking.
- Can sprouted onions make you sick? No, sprouted onions are not unsafe to eat.
- Can you freeze sprouted onions? Yes, chop and freeze sprouted onions for later use.
Signs That an Onion Has Sprouted
Onions can start to sprout in storage after several months. Here are the signs that an onion has begun to sprout:
- Green shoots emerging from the top, bottom, or sides of the onion
- A cluster of small, white roots protruding from the base
- Softening or darkening of the onion’s flesh near the sprouts
- A milder, sweeter aroma compared to a fresh, unsprouted onion
Once you see these sprouts and roots beginning to grow, your onion has entered the sprouting stage. The sprouts and roots will continue enlarging over time if left at room temperature.
Are Sprouted Onions Safe to Eat?
Yes, sprouted onions are still safe to eat. The sprouts themselves are also edible.
Onions are low in moisture and contain compounds that inhibit the growth of dangerous bacteria and molds. The sprouting process does not make the onion unsafe or poisonous in any way.
However, sprouted onions should be used soon rather than left to sprout extensively. The more an onion sprouts, the more its texture and flavor can decline.
Risks of Eating Sprouted Onions
While sprouted onions don’t pose any major risks, here are some things to keep in mind:
- TEXTURE: Sprouting makes onions gradually softer and mushier.
- TASTE: Extended sprouting gives onions a very mild, sweet taste.
- SPOILAGE: Heavily sprouted onions spoil faster when cut open.
- MOLD: Excessive sprouting in humid conditions can eventually lead to mold.
As long as sprouted onions appear fresh, trim off any problematic parts, and cook them soon after cutting, they are perfectly safe to eat.
Do Sprouted Onions Taste Bad?
Sprouted onions tend to have a milder, sweeter flavor compared to fresh onions. The flavor impact depends on the extent of sprouting:
- MINIMAL SPROUTING: Only slightly less pungent.
- MODERATE SPROUTS: Milder, but still somewhat oniony.
- EXTENSIVE SPROUTS: Very sweet, little remaining onion flavor.
The sprouting process converts some of the onions’ sharp sulfur compounds into sweeter carbohydrates. The more sprouts, the sweeter the taste becomes.
Many people enjoy the balance of sweetness and onion flavor from moderately sprouted onions. But extensively sprouted onions can be almost candy-like, which may not be desirable for recipes wanting onion pungency.
Should You Cut Off Onion Sprouts?
It’s best to remove any sprouts and roots from onions before cooking them. Trimming off sprouts and roots prevents unpleasant textures in your finished dish.
The sprouts can become slimy or mushy when cooked. The roots toughen up and never fully soften.
Cut off sprouts at the point where they emerge from the onion’s flesh. Pull or twist to remove any cluster of roots at the base.
Then use the trimmed sprouted onion right away for the best flavor and texture results.
To Trim or Not to Trim?
| Trim Sprouts & Roots | Leave Sprouts & Roots | |
|---|---|---|
| Raw Onions | Recommended for best texture | Edible but not ideal; sprouts are slimy |
| Cooked Dishes | Strongly recommended for good texture | Not recommended; sprouts are mushy |
| Frying | Trim for even cooking | Uneven cooking; sprouts burn easily |
| Soup | Trim for nice consistency | Sprouts get overcooked and mushy |
Onion Sprouts in Recipes
Sprouted onions can be used in place of regular onions in most recipes. However, expect a sweeter, milder flavor. Here are some tips:
- Reduce sprouted onions to compensate for higher water content
- Add more sprouted onions than the recipe calls for to get equivalent onion flavor
- Combine sprouted and fresh onions for a balance of flavors
- Use sprouted onions in dishes where you want sweetness like soups, baked goods, sandwiches
- Avoid sprouted onions in recipes where onion pungency is critical
Almost any cooked dish that calls for onions can benefit from the mellower, sweeter notes of sprouted onions. Their moisture makes them ideal for braises, soups, and stews as well.
Cooking With Sprouted Onions
Here are some recipe ideas that are complemented by sprouted onions:
- French onion soup
- Vegetable or beef stew
- Braised chicken
- Onion jam
- Quiche
- Sandwiches and burgers
- Salads and salsa
- Roasted vegetables
- Onion rings
Can Onion Sprouts Make You Sick?
No, eating sprouted onion sprouts does not pose any health risks or cause food poisoning. The sprouts are completely safe to eat.
As mentioned earlier, onions are naturally resilient against microbial growth thanks to their low moisture content and antifungal compounds. So even after sprouting, they do not host dangerous levels of bacteria.
Of course, you should still follow good food safety practices like washing the onions, trimming visibly spoiled sections, and cooking them thoroughly. As long as sprouted onions appear fresh and are handled properly, they can be eaten without any concerns.
Onion Safety Tips
Here are some tips for safely consuming sprouted onions:
- Wash onions before cutting to remove surface dirt and bacteria
- Trim off any browned or soft sections
- Refrigerate cut sprouted onions; use within 5-7 days
- Cook onions thoroughly, especially if eating raw
- Compost extensively sprouted onions past their prime
What Causes Onions to Sprout?
Onions form sprouts and roots as part of their natural reproductive cycle when conditions allow it. Here are the main factors that stimulate onion sprouting:
- AGE – Onions sprout after months in storage as food reserves deplete.
- TEMPERATURE – Warm temperatures above 50°F induce sprouting.
- HUMIDITY – Hydration triggers growth of shoots and roots.
- ETHYLENE – This gas released by apples and potatoes promotes sprouting.
Once an onion has started sprouting, removing it from the source of warmth and humidity can slow further sprouting. But the process cannot be reversed back to a dormant onion.
Preventing Onion Sprouting
To discourage sprouting and extend dormancy of stored onions:
- Keep onions in a cool, dry, dark place
- Store away from ethylene-producing fruits and vegetables
- Use oldest onions first for best shelf life
- Check regularly and remove any sprouting onions
- Consider refrigerating onions to inhibit sprouting
What to Do With Sprouted Onions
You have several options for making use of sprouted onions depending on their condition and your intended purpose:
1. Use Them Promptly in Cooked Dishes
Freshly sprouted onions with mild sprouts can be trimmed and used right away in recipes. Their flavor and texture will be decent if cooked soon after cutting.
2. Chop and Freeze for Later Use
Chopping and freezing sprouted onions preserves them for several months. Thaw before adding to cooked foods like soups, stews, and casseroles.
3. Dehydrate for Onion Powder
Extensively sprouted onions with softened flesh can be dehydrated and ground into sweet onion powder. Use for seasoning dishes.
4. Pickle in Vinegar
Quick-pickling sprouted onions in vinegar stops further sprouting. Enjoy them as a refrigerator pickle or condiment.
5. Compost Them
Toss excessively sprouted onions with softened texture into the compost. Avoid adding heavily moldy onions.
Can You Freeze Sprouted Onions?
Yes, sprouted onions can be frozen for preservation and later use. Their high moisture content makes them suitable for freezing.
Here are some tips for successfully freezing sprouted onions:
- CHOP: Dice or slice onions before freezing for easier use.
- BLANCH: Briefly blanch chopped onions in boiling water to inactivate enzymes.
- COOL: Rapidly chill blanched onions in ice water before packing.
- PACKAGE: Spread onions in single layer on tray before bagging.
- PRESS: Remove air and flatten bag to prevent freezer burn.
- LABEL: Mark zip-top bags with contents and date.
Properly frozen sprouted onions will retain good color and texture for about 3-6 months. Thaw onions before using in cooked dishes.
Frozen Onion Uses
Frozen sprouted onions are great for:
- Soups, stews, chilis
- Casseroles, stir-fries
- Sandwiches, pizza, quiche
- Roasted veggies
- Salsas, salads
Pickling Sprouted Onions
Pickling sprouted onions in vinegar stops the sprouting process and preserves onions for weeks refrigerated. Here’s a simple pickling method:
Ingredients
- Sprouted onions, trimmed and thinly sliced
- White or apple cider vinegar
- Water
- Salt, sugar
- Optional: garlic, peppercorns, herbs
Instructions
- Bring vinegar, water, salt, and sugar to a boil.
- Place onion slices in a heatproof jar or container.
- Pour hot brine over onions to cover.
- Allow to cool, then refrigerate.
- Onions will be pickled in 1-2 days.
The vinegar stops sprout growth while adding flavor. Enjoy pickled sprouted onions as a tangy condiment or for their crunch in sandwiches.
Dehydrating and Powdering Sprouted Onions
Heavily sprouted onions with very softened flesh can be dehydrated and then ground into onion powder. Here is a simple process:
Ingredients
- Heavily sprouted onions
Instructions
- Cut sprouted onions into 1/4 inch slices.
- Arrange in single layer on dehydrator trays.
- Dehydrate at 125°F for 6-8 hours until crispy.
- Transfer dried onions to a blender or food processor.
- Blend or pulse into a fine powder.
- Store powder in airtight container.
This sweet onion powder adds wonderful flavor to meats, vegetables, soups, stews, and more. Sprinkle it on as a seasoning substitute for fresh onions.
Conclusion
Sprouted onions can be inconvenient, but they still have plenty of culinary uses left in them. With some trimming and care, sprouted onions can be enjoyed in numerous cooked dishes and preparations. Their sweeter, mellower flavor profile even lends itself well to certain recipes. So next time your onions begin to sprout, don’t be so quick to discard them. With proper handling, they can still add ample flavor to your cooking.