Onions are one of the most versatile vegetables in the kitchen. From adding flavor to soups and stews to being the star of the show in a salad or sandwich, onions are a staple in many dishes. However, with so many different types of onions available, it can be overwhelming to know which one to choose for a particular recipe. In this article, we’ll break down the most common onion types and their best uses, as well as share tips on how to store them properly. With this guide, you’ll be able to choose the perfect onion for any dish and take your cooking to the next level.
Types of Onions
These are the most widely used onions and have a pungent, slightly sweet flavor. They are excellent for soups, stews, and caramelizing due to their high sugar content. Yellow onions are also great for sautéing, frying, and roasting. They can be stored in a cool, dry place for up to 2 months.
These onions have a milder flavor and a slightly crunchy texture. They are often used in Mexican cuisine and are great for salsas, guacamole, and salads. White onions can be stored in a cool, dry place for up to 2 months.
These onions have a milder, sweeter taste than yellow onions and are often used raw in salads, sandwiches, and burgers. They are also great for grilling, roasting, and pickling. Red onions can be stored in a cool, dry place for up to 2 months.
These onions have a very mild flavor and are ideal for eating raw in salads and sandwiches. They are also great for grilling, roasting, and caramelizing. Sweet onions can be stored in a cool, dry place for up to 1 month.
These are small, elongated onions with a mild, sweet flavor. They are commonly used in French cuisine and are great for sauces, dressings, and vinaigrettes. Shallots can be stored in a cool, dry place for up to 1 month.
When it comes to storing onions, it’s best to keep them in a cool, dry place with good ventilation. Avoid storing them in plastic bags or in the refrigerator, as the moisture can cause them to spoil quickly. Instead, store them in a paper bag or a mesh bag to allow for air circulation. Also, keep them away from potatoes, as they emit gases that can cause onions to spoil more quickly.