Onions Which one is Right?
By Nancy Honig
Did you know that the onion is part of the related to the lily and in my opinion is one of the most important vegetables out there! Onions are members of the allium family, a genus of pungent plants that also includes garlic, leeks, chives, ramps, and hundreds of other species. Even among onions there are many, many different types, each with its own special qualities. There are two main classifications of onions- green (also called scallions) and dry onions, which are simply mature onions with a juicy flash covered with dry, papery skin. Dry onions come in a variety of sizes, shapes, and flavors.
When you are at the grocery store and see the variety, it can be overwhelming. Here are some basics to help you understand which onions are best for which dishes.
Yellow onion – The typical onion most are familiar with is the yellow onion. It is the workhorse of kitchen. They can be used in savory dishes either raw or cooked, they hold up well in soups, stews, and sauces. The yellows hold up extremely well over that process of caramelizing because it is a long, slow heat.
Sweet onion – Among the sweet varieties the most common in our area is the Vidalia. These are large, pale-yellow onions that are exceedingly sweet and juicy. They are typically in season from May through July but can usually be found year-round. They are great for onion rings, roasting and grating. The Maui onion (from the island of Hawaii) are sweet mild and crisply moist. These sweet onions have a pale-yellow skin. The inside may look white, but they are yellow. If you’re looking for an onion that tastes amazing raw in salads, relishes or chopped as a garnish, go for sweet onions. They just have that mild onion flavor with a touch of sweetness that you can use in several things.
Red onion – These are best for eating raw and for pickling. They are excellent in salads, sandwiches, and guacamole. Red onions, specifically, can have a peppery, spicy flavor to them.” This variety is sweetest from March to September. Red onions pair well with equally strong-flavored greens such as kale or arugula. . Cut red onion can be soaked in cool water for a period, and the water can be drained off, resulting in less “bite” and pungency.
White Onions – White onions it the type of onion you’ll usually find in prepared salads (potato and macaroni salads, for instance) and traditionally in Mexican cuisine. White onions can be strong, but they tend to have less aftertaste.
Shallots – Shallots have a mild onion flavor. These bulb-shaped alliums taste like a garlic-onion hybrid. In French cooking, shallots are used in vinaigrettes and sauces, as well as on top of steak. When a recipe calls for a shallot and you don’t have one, you can likely substitute another type of onion for it.
Cutting onion is the one thing I hate about onions. I seem to be one who cries every time I cut them. One of the things I discovered is that a dull knife smashes rather than slices, doing more damage to the onions’ cells and thereby releasing more of the tear-inducing compound. You can also try chilling your onions. It takes foresight, but chilling peeled, halved onions in the fridge or in a bowl of ice water for 30 minutes can lessen the chemical’s effect.
There are also lots of online tutorials for how to cut up onions if you struggle with the best way to slice or diced one. This is one of the beauties of YouTube is being able to watch something in real time and stop and start it.
When selecting your onions be sure and purchase firm onions that are free of blemishes. The papery orbs shouldn’t have a scent. Onions should be stored in a cool, dark place with plenty of ventilation. Be sure and check on them regularly to make sure they haven’t gone bad.
