1015 onion
Like other onions, 1015 onions are low in calories and contain quercetin and other antioxidant compounds; they also provide dietary fiber and vitamin C, with negligible fat and protein content.
About
The 1015 onion is a yellow, short-day bulbing onion (Allium cepa) developed by Texas A&M University in the 1980s and named for its approximate planting date of October 15th in the southern United States. This mild, sweet variety produces large, flattened-globe bulbs with thin, pale golden-brown skins and crisp white flesh. The 1015 is characterized by exceptionally low sulfur content compared to other onion varieties, resulting in a notably sweet flavor with minimal pungency, making it suitable for fresh consumption and light cooking applications.
The 1015 onion thrives in the temperate climates of the southern United States, particularly Texas, where it has become the predominant commercial variety. Its popularity stems from its superior eating quality, extended shelf life for a sweet onion, and disease resistance to pink root and fusarium—challenges that plagued earlier Texas cultivars.
Culinary Uses
The 1015 onion is primarily used fresh in salads, sandwiches, and raw preparations where its natural sweetness and mild flavor can be appreciated without aggressive cooking. Its tender structure and low pungency make it ideal for slicing and eating raw, often paired with tomatoes, cheeses, and vinaigrettes. When cooked gently—such as in light sautéing, grilling, or caramelizing—the 1015 develops deeper sweetness without becoming harsh or overly sulfurous. It is less suited to long-cooking applications like stock-making, where its subtle character may be lost, though it can be used in soups and stews if added toward the end of cooking for textural contrast.