Food $ense Kids
Onions
Written by Kelsey Eller, RD
Brought to you by the Utah Food $ense program
Part 1 of the Preschool Obesity Prevention: Family Meal Time & Overcoming Barriers
Objectives
Participant will:
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2.
3.
4.
Participate in a cooking/food sensory experience and sample food.
Participate in a physical activity or game that reinforces food concept.
Identify food name through reading, writing or other activity.
Participate in a food exposure experience by doing an art, craft or other activity.
Teacher Instructions:
*Background facts and information for the teacher is included on page 11-12.
This curriculum is to be used in a variety of ways. If time is limited, pick one food experience and one
activity to supplement. Each activity is to be approximately 10-15 minutes. Additional activities are
included in the back of this lesson that can be substituted or included in the lesson.
Required Materials:
 Introduction materials
 Ingredients for recipes and materials for food demonstration
 Physical activity materials – (page 2)
 Reading/writing activity materials – (page 3)
 Art, craft and other activity materials – (page 3).
 Utah Food $ense - required paperwork for program.
Optional Supplemental Materials:

Extra picture of onions on page 14.
Preparation Required:
 Review lesson plan.
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 Review teacher background information.
 Gather ingredients and materials needed to demonstrate the recipe.
 Make copies of recipes and take home messages handout you wish to distribute
– enough for all class participants to take home to families.
 Make copies of all required paperwork for lesson.
LESSON PLAN
Introduction
Time: 5 minutes
 Bring a red and a green onion to show the kids, or use the pictures on pages 6-8.
 Talk to the children about how onions grow.
 There are different types of onions including red, green, yellow, and white. Green onions are also
called scallions. Scallions are hollow while other types of onions are layered.
 What do they know about onions?
o Have they tried onions before?
o Which types have they tried? Which types haven’t they tried?
o How can onions be used in foods? (raw, pizza, rice, fajitas, sandwiches, dips, etc.)
 Demonstrate the root end, the outer layers, and the edible portions.
Objective 1: Participate in a cooking/food sensory experience and sample food.
Time: 5 minutes
Choose a recipe that will work for your lesson:
 Balsamic Roasted Onions
 Roasted Onions
 Harvard Onions
Objective 2: Participate in a physical activity or game that reinforces food concept.
Time: 5-10 minutes
Onion Basketball:
Put balls of white, yellow, and purple paper in rows on the floor like an onion patch.
Each child will be able to pick two or three onions and throw it into a basket from a short distance.
Objective 3: Identify food name through a reading, writing or other activity.
Time: 10-15 minutes
 Trace the words “red onion” and “yellow onion” with a connect-the-dot picture on page 10. Have
them trace the ‘yellow onion’ in yellow, and the ‘red onion’ in red.
 Page 9 is the key to show the kids to know what they are going to trace.
___________________________________________________________________________________________
Objective 4: Participate in a food exposure experience by doing an art, craft, or
other activity.
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Time 5 -10 minutes
Green Onion Bookmark
 Explain that a bookmark is used to put into books so that we can save the page we are on.
 Use the picture of the green onion on page 5. (You may want to use thick paper).
 The children can cut out and color their own green onion and use it as a bookmark.
_____________________________________________________________________________
Conclusion:
Time: 5 minutes
 How do onions grow?
 How can onions be used in different foods?
 Discussion on nutrition in onions.
 Discussion on food experience – what was your favorite part?
 Did you like the food?
Resources :
Teachers.net
http://www.fruitsandveggiesmorematters.org/?page_id=212
http://www.kidsturncentral.com/coloring/xgarden4.htm
http://www.foodnetwork.com/recipes/rachael-ray/lime-and-green-onion-rice-recipe/index.html
Google Images
http://www.wisegeek.com/what-are-the-different-types-of-onions.htm
https://extension.usu.edu/fsne/files/uploads/2010%20forms/Viva%20Vegetables%20Newsletters/English/21%20onions_FSNE.pdf
http://www.onions-usa.org/about/nutrition.php
This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. The Supplemental Nutrition Assistance Program (SNAP) provides nutrition assistance to people with low
income. It can help you buy nutritious foods for a better diet. To find out more, contact 1-800-221-5689 or visit online at http://www.fns.usda.gov/snap/. In accordance with Federal Law and U.S.
Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin, sex, age, religion, political
beliefs or disability. To file a complaint of discrimination, write USDA, Director, Office of Civil Rights, 1400 Independence Avenue, S.W., Washington,
D.C. 20250-9410 or call (800)795-357
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RECIPES
TOPIC: ONIONS
Balsamic Roasted Onions
Ingredients:
4 pounds medium-size red onions
1/4 cup olive oil
3 tablespoons (3/4 stick) butter
1 1/2 teaspoons sugar
3 tablespoons balsamic vinegar
1 tablespoon chopped fresh parsley
Directions:
Preheat oven to 500°F. Line 2 large baking sheets with foil. Cut onions into wedges. Toss with oil. Arrange
onions, cut side down, on baking sheets. Sprinkle with salt and pepper. Roast until onions are brown and
tender, rotating pans in oven and turning onions once, about 45 minutes. Melt butter and add sugar,
stirring until sugar dissolves. Remove from heat and add vinegar. Return to heat and simmer until the
mixture thickens, about 2 minutes. Arrange onions on platter and drizzle glaze over. Sprinkle with
parsley.
Roasted Onions
Ingredients:
4 medium unpeeled yellow onions
2 T. Olive Oil
Salt and Pepper to taste
Directions:
Cut onions in half, toss with oil and salt and pepper. Place cut-side down on cookie sheet. Bake at 425
degrees F for 25-30 minutes, or until golden brown.
Harvard Onions
Ingredients:
4 medium Onions, cut into 1/2” slices
½ C. Water
½ C. Sugar
2 T. All Purpose Flour
½ tsp. Salt
½ C. Vinegar
2 T Butter
½ tsp. dried Parsley flakes
Directions:
Place onions and water in saucepan. Cover and cook over medium heat until tender (about 12 minutes).
In another saucepan, combine sugar, flour, salt and vinegar. Stir until smooth. Bring to boil, cook and stir
for 2 minutes. Stir in butter until melted. Drain onions and add to the sauce. Sprinkle with parsley.
This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. The Supplemental Nutrition Assistance Program (SNAP)
provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, contact 1-800-2215689 or visit online at http://www.fns.usda.gov/snap/. In accordance with Federal Law and U.S. Department of Agriculture policy, this institution is
prohibited from discriminating on the basis of race, color, national origin, sex, age, religion, political beliefs or disability. To file a complaint of
discrimination, write USDA, Director, Office of Civil Rights, 1400 Independence Avenue, S.W., Washington, D.C. 20250-9410 or call (800)795-3572
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RED
ONION
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GREEN
ONION
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YELLOW ONION
WHITE ONION
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YELLOW ONION
RED ONION
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Preschool Curriculum
Onion Facts
Background Teaching Information
ONIONS – NUTRITION
Onions are low in calories yet add abundant flavor to a wide variety of foods. With only 45 calories per
serving, onions are fat and cholesterol free, very low in sodium, high in vitamin C, and a good source of
fiber and other key nutrients.
Higher intakes of fruits and vegetables have been associated with a variety of health benefits. Research
shows that onions may help guard against many chronic diseases.
(http://www.onions-usa.org/about/nutrition.php)
Vegetable Group
The natural antioxidants in fruits and vegetables will help keep your body working at its best, so
consuming a diet that meets your daily recommended amount of fruits and vegetables is one of the best
ways to give your body a strong defense against disease. Fruits and vegetables are protective to health as
they’re helpful at reducing the risk of coronary heart disease, stroke and some cancers. They’re also low
in calories, which helps prevent obesity … a significant risk factor for type 2 diabetes, cancer and
cardiovascular disease.
(http://www.fruitsandveggiesmorematters.org/?page_id=212)
TYPES OF ONIONS
There are several different types of onions, most all of which are used to enhance the flavor of food when
cooking. The different types of fresh onions are mostly recognized by their color. Onions are divided into
two main categories – green and dry. Dry onions are further categorized as either spring/summer onions
or fall/winter. The spring/summer varieties are sweet onions and the fall/winter varieties are for
storage.
Green onions are onions that are harvested while their shoots are still young and green. Green onions are
chopped and used for toppings on salads, baked potatoes, soup, and a wide variety of other culinary uses.
The green onion and the scallion are typically used interchangeably both in reference to the onion itself
and in cooking, but they are actually two different varieties of green onions.
Dry onions can be red, white, or yellow in color. They are harvested once the shoots have died and the
onions are left with a paper-like covering encasing the fleshy vegetable. Spring/summer onions are the
sweeter varieties, but do not store well like fall/winter varieties. The most common variety of sweet
onion is the Vidalia onion, which is named for their growing location in Georgia. Other sweet onions
include the Sweet Imperial, the Spring Sweet, and the Walla Walla, named for its growing location in
Washington.
Storage onions such as the red onion, the boiling onion, the shallot, and the Spanish onion are found in
stores year round, but are at their prime in late fall. Storage onions are most often yellow, though they
can come in all three common dry onion colors. They have a longer shelf life than spring onions and
contain less sugar and water. This makes them ideal for flavoring dishes that require long simmering or
cooking times such as chili or roasting meats.
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In addition to flavoring many dishes, onions are also prepared pickled, boiled, sauteed, and deep-fried.
Deep-fried onions prepared as rings or petals are a popular appetizer in many American restaurants.
Besides fresh onions, onions can also be purchased canned, frozen, and dehydrated as a spice or
powdered.
(http://www.wisegeek.com/what-are-the-different-types-of-onions.htm)
STORAGE
Store your onions in a cool, dry, ventilated place - not in the refrigerator. Do not store whole onions in
plastic bags. Lack of air movement reduces storage life. Chopped or sliced onions can be stored in a
sealed container in your refrigerator for up to 7 days. (http://www.onions-usa.org/about/nutrition.php)
FUN FACTS
 Sulfuric compounds in onions are what bring tears to your eyes. Chill the onion and cut into the
root end of the onion last to cut down on the crying.
 Each American eats 20 lbs of onions a year.
 380 semi-truck loads of onions are consumed every day.
 There are 45 calories in a serving of onions.
 There are 142,000 acres of onions planted in the United States each year.
(http://www.onions-usa.org/about/nutrition.php)
This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. The Supplemental Nutrition Assistance Program (SNAP) provides nutrition assistance to people with low
income. It can help you buy nutritious foods for a better diet. To find out more, contact 1-800-221-5689 or visit online at http://www.fns.usda.gov/snap/. In accordance with Federal Law and U.S.
Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin, sex, age, religion, political beliefs or disability. To file a complaint of
discrimination, write USDA, Director, Office of Civil Rights, 1400 Independence Avenue, S.W., Washington, D.C. 20250-9410 or call (800)795-3572.
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ONIONS
Tips for using onions:
 Roast onions in the oven or on the grill to make
them sweeter. You can roast them alone or with
other vegetables.
 Use onions to flavor meat, like hamburger or chicken.
 Sauté with peppers for fajitas.
 Sprinkle on a plate of veggie nachos, or add to guacamole.
 Put slices or small pieces in a salad or on a sandwich.
 Mix into tuna or chicken salad.
 Add different colored onion slices to your pizza.
 Onions add a nice flavor to soups.
 Cooking onions softens them and makes their flavor
less sharp.
 Add onions to a potato salad.
 When you’re done putting onions in your favorite foods,
you can rub your hands on stainless steel to remove the
odor.
This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. The Supplemental Nutrition Assistance Program (SNAP) provides nutrition assistance to people with low
income. It can help you buy nutritious foods for a better diet. To find out more, contact 1-800-221-5689 or visit online at
http://www.fns.usda.gov/snap/. In accordance with Federal Law and U.S. Department of Agriculture policy, this institution is prohibited from
discriminating on the basis of race, color, national origin, sex, age, religion, political beliefs or disability. To file a complaint of discrimination, write
USDA, Director, Office of Civil Rights, 1400 Independence Avenue, S.W., Washington, D.C. 20250-9410 or call (800)795-3572.
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