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Utah Onion Production

Onion (Allium cepa) is a cool-season annual crop grown commercially on 1,600 to 1,800 acres in northern Utah. It is grown by direct seeding or by setting transplants out in the field in early spring. Onions grown from sets are expensive, produce smaller bulbs, and are not typically recommended for commercial plantings. Green bunching onions are grown from seed and are harvested while the leaves are still green but before the bulbs start to develop. Dry bulb onions are harvested after the leaves have senesced and fallen over and bulbs are mature.

Onions in Utah require timely applications of water, fertilizer, and other inputs throughout the growing season to meet market requirements. Utah State University (USU) research and extension personnel have worked in cooperation with the Utah Onion Growers Association to identify important production problems and reduce their negative impacts on this important food crop. In addition to USU resources, there is a wealth of information available from other sources such as onion processors, seed companies, crop consultants, and regional and national onion organizations.