Onions are one of the few foods that can be sweet, savoury, spicy, and aromatic all at the same time. Onions, in a sense, are what makes food delicious—they take it beyond simple sustenance and make it delightful and taste delicious.
Onions don’t provide a lot of nutritional value. Sure, there are a few vitamins and minerals, but nothing that isn’t abundant in other regularly consumed foods like rice or broccoli. In addition, onions aren’t required in any recipe. Everything would still operate if they were removed, but it wouldn’t taste as wonderful.
7 Different Types of Onions
- Red Onions
- Sweet Onions
- White Onions
- Green Onions
- Yellow Onions
Leeks are a fantastic vegetable that is sadly neglected. Leeks, which resemble overgrown scallions, are delicious in soups and sauces, and one of our favourites is to bake them and top them with seasoned breadcrumbs and Gruyère cheese. Baking the leeks softens and mellows their flavour.
Shallots are small onions with a brown exterior and purplish meat, and their bulbs are divided into several lobes, similar to how garlic bulbs are cut into separate cloves.
Shallots, spicy and garlicky, are underappreciated in the United States, at least based on how infrequently they appear in recipes and how carelessly they are displayed in supermarkets.
This is a shame because shallots are one of the most delicious onions. They have a strong flavour and can be coarsely minced and used in salad dressings and sauces because they’re smaller and have thinner layers. However, they’re delicious roasted; peel and half them, then place them in the bottom of the pan when roasting a chicken.
3. Red Onions
The external skin and flesh of red onions are both a rich magenta colour, making them particularly suitable complements to salads or anywhere else. A splash of colour will enhance the aesthetic of the food. They are sweet and mild enough to be eaten raw, and red onions are delicious in salads, sandwiches, and burgers.
4. Sweet Onions
Sweet onions are larger and flatter than yellow onions, with a brighter coloured, less opaque skin and more sugar, making them ideal for caramelizing. They’re perfect for onion rings because of their larger size and sweeter flavour. Walla Walla, Maui, Vidalia, and other sweet onion types include Walla Walla, Maui, Vidalia, and others ” sweet. ”
5. White Onions
White onions have a papery white exterior and a milder, sweeter flavour than yellow onions, making them ideal for serving raw in salsa or guacamole.
6. Green Onions
Green onions are immature onions that have not yet or just partially formed a bulb. The entire plant, including the tall green shoots, is frequently used, and they make a great garnish for soups, omelettes, and tacos and add colour and crunch. They’re also known as scallions, spring onions, cebollitas (Spanish for “onions”), salad onions, and even shallots!
To avoid further misunderstanding, green onions are called shallots in some English-speaking nations, occasionally referred to as “French shallots.” Even though we use the same language, there are significant variances in referring to culinary products and components. Green onions, shallots, and cebollitas, on the other hand, can be identified by their appearance and flavour, independent of their name.
7. Yellow Onions
Yellow onions are a workhorse, a staple, and an everyday brown beauty that can be used for anything, save perhaps as a garnish for your martini (use pearl onion). Even if this was the only onion you ever tasted, you could certainly live a rich and fulfilling life. The ivory white flesh has a powerful, sulphury, spicy flavour and scent surrounded by a heavy brown parchment skin. When a recipe calls for onion, it’s considered a yellow onion but doesn’t specify the kind. Make French onion soup with them.
Your go-to frying onions are yellow. Because of its high sulphur level, this onion has an intense flavour that mellows out after cooking, becoming sweet and tasty. Its heat resistance makes it ideal for caramelizing and roasting.
A Culinary Luxury
As a result, onions are considered a luxury, even though these small, brown, sulphurous spheres are inexpensive and numerous and can be grown almost anywhere, as proven by their use in almost every cuisine. Onions are one of the most flexible and widely used ingredients in the culinary arts. They can be roasted, grilled, pickled, caramelized, battered and deep-fried, sliced thinly or chopped and served raw in salads, sandwiches, dips, or as a garnish for tacos.
Onions make up a third of the original mirepoix, a basic blend of onions, carrots, and celery used to enhance the flavour of soups, stocks, and sauces, and appearing under various names in different cultures, such as the Italian soffritto or Cajun cooking’s “holy trinity” (which substitutes bell peppers for the carrots).
Onions belong to the Allium genus, including garlic, chives, shallots, and leeks. The bulb, as well as the stalks, are edible. A sulphur-based vapour is released when onions are sliced, irritating the eyes. China grows the most onions of any country on the planet, but with 1.3 billion people to feed, they consume most of what they produce. Surprisingly, the Netherlands is the world’s leading onion exporter.
How to Store Onions?
It’s just as vital to choose the good onions to store as it is to choose the correct onions to store. Before storing homegrown onions for the winter, they must be cured. The onion skins are allowed to dry and harden in this easy process.
The following are detailed methods for curing onions. Once your onions have been cured, store them in a cold, dry, dark location. A temperature of 40 to 45 degrees Fahrenheit is excellent. This method of onion storage provides for adequate air circulation. If you have a considerable crop, mesh bags or braids can be used to store them.
Keep your onions away from your potatoes. Each emits a gas that causes the other to sprout and spoil more quickly. Those wooden boxes for storing onions and potatoes in the same container are a terrible idea. Refrigerating onions is also a good idea.
The wet climate will shorten their storage life and be susceptible to mould. The only exception is green onions, and they can be kept in the fridge for a long time with good results. Avoid storing your onions in an area where they will be exposed to light for the finest flavour. Over time, this is likely to make them bitter.
Most storage onions endure at least eight months, but some can last up to a year. Regularly inspect your onions and use any tender ones first. Any onions that exhibit signs of mould or rot should be discarded so that the rest of the onions aren’t harmed.
How to Store Green Onions in the Refrigerator?
If you don’t have a windowsill in your kitchen, you may keep green onions in the fridge by following the same steps as above, but covering the tops of the onions with a plastic bag—this can be the bag they arrived at in or a zip-top bag.
You’ll need to cinch the bag tighter to retain some humidity inside. Place a rubber band or string around the bag where it meets the mouth of the jar if using a shopping bag; if using a zip-top bag, close each side a tiny bit. It’s not necessary to have an airtight seal; just enough to keep the humidity in. Refrigerate once everything is in place. Keep the jar safe so it won’t be knocked over, and replenish the water every two days.
Onions that Store Well
- Yellow Globe (includes heirloom and hybrid varieties)
- Yellow Sweet Spanish
- Southport White Globe (heirloom)
- Stuttgarter (heirloom)
- White Sweet Spanish
- Brunswick (heirloom)
- Red Bull
- Red Creole (heirloom) (short-day)
- Red Wind
Choosing Which Storage Onion to Grow
The majority of storage onions are long-day types, which means they need at least 14 hours of sunshine to thrive efficiently. As a result, they are most suited for cultivation in northern states. Choose a short-day variety, such as Red Bull, if you reside in the south. You’ll be ecstatic with the outcome.
As you can see from the list, there are significantly more yellow storage onions than red or white storage onions, but you can easily produce a mix. Because some storage onions last longer than others, many gardeners choose to produce a range of storing onions and then use the ones with the shortest storage life first. This is a clever approach to assure that you’ll have enough onions to last until next year’s harvest.
Sow your onions as soon as the ground is workable, and they’ll be well established before the summer heat arrives. Planting your onions outside while beginning the rest of your seedlings indoors is a solid rule.
How to Store Cut Onions?
According to urban legend, cut onions attract bacteria and viruses. An onion’s cut surface is acidic and contains sulphur compounds that limit bacteria and mould growth. Keeping a leftover onion is entirely acceptable, whether half an onion, slices, or chopped parts. Store any leftovers in the refrigerator in a sealed container for seven days. The National Onion Association has provided this advice.
How to Freeze Onions?
You can also store sliced, or diced onions for later use in recipes, though they will lose their crispness once thawed. As a result, they’re best used in prepared recipes. If you eat them raw, you’ll probably be dissatisfied. Chop or slice your onions into any size you choose to freeze them (do not freeze them whole). Then, on a sheet pan, lay them out and flash freeze them. Transfer your frozen onions to a freezer bag and squeeze out as much air as possible.
If you’re freezing many onions, it’s better to do so in batches, so the onion smell doesn’t overwhelm the rest of your fridge and freezer. Their odour won’t be visible once frozen, but it will be strong until then, and many frozen foods will readily acquire this odour and taste.
What Kind of Onion Goes in Spaghetti?
You can use either white or yellow onions with high sugar content and caramelize well. Garlic is ideal when it’s fresh, but tinned chopped garlic will suffice if you’re in a hurry. Olive Oil – this adds depth and richness to your sauce. The most common onion kind to use in cooking is yellow, and they have thick, brownish-yellow skin with thin layers of white flesh. They’re astringent, with a strong, almost peppery flavour that onions are known for and high in sugar.
Onions are high in soluble fibre, making them an excellent prebiotic food. It promotes digestive health, essential for weight loss and belly fat reduction. There are various ways to eat onions to lose belly fat quickly: bake them, squeeze the juice out of them, soup them, or eat them raw. If eaten before bed, onions are one of the numerous natural components to help sleep better. L-tryptophan, an amino acid that serves as a natural sedative, is abundant in onions. It also aids in reducing stress levels, which aids in a good night’s sleep.