Onions. The universal workhorse when it comes to flavor in everyday cooking around the world. There is always a bulb available in most kitchens. In probably more than half of the savory meals available here and everywhere online, the first step is to sauté onions. We love onions and I’m sure most of you do too. Here is a little to know about the most commonly used and available onions.
SEASONALITY AND BUYING ONION
Onions are pretty easy to grow. With its year-round availability, most home gardeners chose to reserve space for other things. It is also relatively affordable. When buying onions, ensure they are firm with no mushy or dark spots. They should have a smooth outer skin, no bruises and there should also be no visible sprouting.
STORING ONIONS
Store onions in a cool, dark area. Exposing to light accelerates sprouting which could result in quick rotting. When stored well, onions can keep for months but we usually have to replenish about every two weeks or so. Once cut, tightly seal and keep in the refrigerator for up to three days.
So, let’s look at these four readily available ones.
THE YELLOW ONION
Most commonly available onion in grocery stores. If a recipe calls for onions without any specifications, this is what most people will use. So this is your “all purpose” go to. It has a yellow papery covering with a creamy white interior when you slice. Very strong and pungent flavor. They also have a high starch content, and it holds its own when caramelizing.
THE SWEET ONION
As the name indicates, these have a higher sugar content. It is a little flatter than the yellow and much milder in flavor. Its covering is lighter and almost opaque looking. We’ve noticed these don’t tend to keep as well as the other onions, so use them up or store in the fridge. If you are looking to caramelize and yield that beautiful browning, here is your go to onion. Also, a perfect candidate for onion rings.
RED ONIONS
Some also call it “purple” onion. It has a beautiful bright reddish-purple skin with a purple and white flesh. Sharp, crisp with a little more kick than the yellow. You can soak in ice cold water for about 15 to 20 minutes to tone down that sharp bite. Best enjoyed raw in salads, sandwiches and more. Also, a great choice for grilling. When it comes to pickling, they are one of the popular ones to use. A spoonful or more of pickled red onions will add a beautiful touch of color and flavor to your favorite dishes.
WHITE ONIONS
It has a thin papery skin with a white flesh. A little more tender and milder than the red and yellow. They are juicy, crunchy with a crisp bite; making them perfect as a finishing touch to bring out some fresh feel to a dish. Think Salsa, Pico de Gallo, guac and other salads.
Just to drop in a little biology for perspective, there are about 900 species of onions, the largest plant genera in the world! Our hands will most likely reach out for these four. Surely, local farmers are growing different varieties to satisfy your quest for flavor. Enjoy exploring how many different varieties you can cook with.
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