China produces the most onions of any country on earth, but they have 1. Interestingly, the world's top onion exporter happens to be the Netherlands. The workhorse, the staple, the everyday brown beauty, yellow onions are suitable for any conceivable use, other than perhaps as a garnish for your martini use a pearl onion for that.
You could easily live a rich and fulfilling life even if this were the only onion you ever tasted. Its heavy brown parchment skin surrounds ivory white flesh with a strong, sulphury, pungent flavor and aroma. If a recipe says onion without specifying what type, it's assumed to be a yellow onion. Use them for making French onion soup. Larger and slightly flatter than yellow onions, with lighter colored, less opaque skin, sweet onions contain extra sugar, making them good for caramelizing.
Their larger size and sweeter flavor make them ideal for making onion rings. Sweet onion varieties include Walla Walla, Maui, Vidalia, as well as others with the word "sweet" in the name.
White onions have a papery white skin, and their flavor is milder and sweeter than yellow onions, making them good for serving raw in fresh salsa or homemade guacamole. Sweet and mild enough to be eaten raw, both the exterior skin and the flesh of red onions are a deep magenta color, which makes them particularly good additions to salads or anywhere else a splash of color will enhance the appearance of the dish.
I love to use red onions in salads and on sandwiches and burgers. Shallots are small, brown-skinned onions with purplish flesh, and their bulbs are made up of multiple lobes, a little bit like the way garlic bulbs are divided into individual cloves. Pungent and garlicky, shallots are somewhat unappreciated in the United States—at least based on how infrequently they appear in recipes, and the careless disarray with which they tend to be displayed at the supermarket.
Which is a shame, because shallots are possibly the most sublime onion. They impart a very intense flavor, and because they're smaller, composed of thinner layers, they can be minced very finely and used in salad dressings and sauces.
They're lovely to roast, however; peel and halve them, and toss them in the bottom of the pan when you're roasting a chicken. Green onions are immature onions that have not yet formed a bulb, or only partially. The entire plant is usually used, including the tall green shoots, and they make a wonderful garnish for soups, omelets, tacos, as well as color and crunch.
They go by other names, including scallions , spring onions, cebollitas in Spanish , salad onions, and even—shallots! That's right, in some countries in which English is spoken, green onions are referred to as shallots, sometimes "French shallots," to avoid further confusion. Shallots are very mild and sweet. They can be used in almost any recipe and work really well when you don't want an overpowering onion flavor.
They're also perfect for raw dishes since they're crisp but not pungent like onions. Potato or "multiplier" onions are similar to shallots, but grow larger bulbs. So now you know which onion to use, but what about how to chop it up?
If you need a refresher on your knife skills, check out our guide to slicing and dicing onions like a pro. And if you have any super secret tips on more or better ways to use this onion for that dish, share below!
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Every time I get them in a restaurant dish it makes me wonder why I've never cooked with them. If you or someone you cook for is especially sensitive to the powerful flavor of raw onions you can mellow out the flavor a bit by rinsing your sliced or diced pieces in water.
They'll still retain a good flavor, but the extra juices will be washed away so they'll also leave a gentler impression on the palate and in the aftertaste. With "sweet" onions The flattest red onion is also the mildest of that variety.
I don't remember where I read this hint, but it has never let me down. Subscribe Now. If you find the taste of raw red onions and really any other type of onion too sharp, you can soak red onions in water for 30 minutes-1 hour. Best For: Salads, sandwiches, burgers, pickling, salsas.
Yellow onions are particularly hardy, and their flavor complex and spicy. Yellow onions keep for a very long time. Best For: Dishes that cook for a long time on low heat, like soups, including French onion soup, stocks, risotto, sauces and stews. Sharper than yellow onions, crisp and clean white onions are great raw and cooked. You can cook white onions like you would yellow onions.
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