The standard onion is an extremely versatile vegetable — you’ll be able to eat it in infinite methods: uncooked, caramelized, grilled, sautéed, fried, and extra.
Including onions to a recipe can enhance the flavour and texture.
However which kinds of onions are the perfect for cooking? Which onions are greatest to eat uncooked?
We’ll cowl the vitamin advantages and aid you decide the perfect onion in your recipe.
What Makes Onions Wholesome?
Onions are a nutritious kitchen staple: They comprise allyl sulfides and are a supply of vitamin C and magnesium.
White, pink, and yellow onions comprise quercetin, an antioxidant-like compound.
There are literally lots of of onion varieties, however that’s simply info overload.
As a substitute, we listed the frequent kinds of onions, plus a number of ideas for cook dinner and prep.
Fortunate for you, regardless of which onion sort you eat, you’ll nonetheless rating dietary advantages.
1. Yellow Onions
When unsure, yellow onions are the most secure decide for recipes that don’t specify the onion sort.
They’re very versatile and will be tucked into soups, stews, and roasts. Yellow onions are extra balanced between candy and spicy.
However, they’ll have a pungent sufficient taste that you could be not need to eat them uncooked except you do this trick: To tame the onion chunk, strive slicing them ultra-thin and soaking them in a bowl of chilly water 15 minutes earlier than serving.
2. Crimson Onions
Crimson onions have a barely crisper texture and are a deep ruby coloration. The colour comes from anthocyanin, a robust antioxidant.
With crisp and coloration, pink onions are sometimes used for salads and pickling. You’ll additionally see them sprinkled over tacos and pizzas for a reasonably pop of coloration.
Need to quick-pickled pink onions? Merely soak thin-sliced pink onions in apple cider vinegar.
Soaking the onions in an acidic liquid can scale back the robust onion taste and introduce a brand new vinegary style.
3. White Onions
So, what’s the massive distinction between white versus yellow onions? White onions have a sharper, spicier onion taste.
They’re usually utilized in Mexican delicacies (tacos, salsa) and served on sizzling canine, burgers, and sandwiches.
To tame the onion-y taste, you should use the identical water-soaking trick as famous above.
4. Candy Onions
Some onions have a better sugar content material and are often called “candy onions.” Their sweetness makes them good for making golden, caramelized onions.
To seek out candy onions on the grocery retailer, search for particular varieties equivalent to:
- Walla Walla
5. Pearl Onions
Pearl onions are little child onions about an inch throughout. These onions have a gentle taste and are sweeter than normal-sized onions.
They’re generally utilized in soups and stews — and you may even use them as a martini garnish!
They’re sometimes cooked entire — the difficult half is ensuring to peel them clear.
Professional tip for peeling:
- Reduce the guidelines off the onion, then boil them in water for two minutes.
- As soon as they’re cool sufficient to the touch, squeeze the onion from the foundation finish till it pops out of the pores and skin.
Not eager on peeling? Attempt our recipe for caramelized pearl onions utilizing the frozen, pre-peeled variety.
These bulb-shaped onion cousins are delicate however distinct taste and style like a cross between onion and garlic.
Shallots are extra frequent in Asian cooking however versatile sufficient to incorporate in any delicacies.
In virtually any recipe, you’ll be able to change onions with shallots and vice versa — simply go together with what you might have on-hand.
Often known as “inexperienced onions,” scallions are candy with considerably much less onion chunk, in order that they’re good for consuming uncooked.
Chopped scallions are good for garnishing soups, stir-fries, pasta, omelets — principally any meals that wants a pop of inexperienced!
Leeks appear like big stalks of scallions and are a lot milder than your normal onion. They’re a hearty winter vegetable you classically see in soups, casseroles, and roasts.
For the reason that leaves on leeks are tightly packed, they notoriously lure lots of filth so be sure to rinse them nicely.
- Trim off the tops
- Calmly slice stalks in half
- Clear the layers below chilly water