In case you missed last weekâs issue, weâre in the middle of a series on onions. Last week we talked about an onionâs flavor. And how it changes based on how you cut or treat your onion.
Today, weâre in for another tear-jerker. Weâll be talking about the different types of onions. There are so many, you might completely lose your memory trying to remember them all. But donât worry. Iâd still write to you about cooking even if you didnât remember me! đ
So should I go with red or yellow? White or sweet? Shallot or scallion? Pearl or Cippolini? Spring or Autumn? (Okay thereâs no such thing as an Autumn onion.)
There are a lot of onions. So do you have to run to the grocery store when a recipe calls for a yellow onion and you only have red? Short answer. No. The different types of onions are similar. And quite interchangeable. Therefore donât cry (đ) if all youâve got is Cippolini when you need a shallot. Dinner wonât be ruined.
Then why should we care? Well, there are subtle differences between each type. And those subtle differences can change a dish. Some onions are less similar. Some are better for certain cooking techniques. Some taste better raw. So letâs pull back the layers on these onions. đ„
Yellow onions are the most versatile option. Itâs the onion you should always have on hand. Their harshness mellows with cookingâjust like every other onionâbut theyâre pungent when raw. So probably not the best option for burgers. But theyâll do the job, especially if you soak them to reduce their bite.
Spanish onions are a type of yellow onion. Theyâre typically larger and milder. So theyâre better raw than yellow onions. And as Michael Ruhlman pointed out, theyâre efficient onions too. How? Since theyâre larger, that means you get more onion with less peeling. And we all know peeling an onion is a pain in the butt-er! đ§
White onions are as versatile as yellow onions but milder tasting. So thatâs why you find them raw in a burger or on top of a taco. But you can cook with them just the same as other onions. Fun fact: they also have thinner, more papery skins.
Red onions are more pungent than white onions, but many people still eat them raw. Probably because they add a beautiful pop of color. And theyâre nice and crisp too. I like red onions grilled, roasted, or charred. But I love pickled red onions. They become bright pink and tangy. Overall, besides their color, they arenât that different from yellow onions.
Sweet onions have famous varieties like Vidalias, Walla Wallas, and Mauis. Itâs the sulfur in the soil that gives onions their pungency. But sweet onions are grown in soil with less sulfur. So they are less pungent than yellow or red onions. Their sweetness makes them great for serving raw or using to make onion rings. You can cook with sweet onions just like any other onion. But heat mellows all onions. You canât tell the difference between a yellow and sweet onion when theyâre cooked. So âbrandedâ sweet onions arenât worth the higher price tag if youâre just going to cook with them.
While theyâre missing âonionâ from their name, this magical vegetable is practically an onion. And probably deserving of their own spotlight. They have a similar yet milder flavor than other onions. They arenât necessarily sweet when raw, but they turn that way when you cook them. Their mildness makes them perfect for vinaigrettes. And they add an amazing crunch when fried. I love to caramelize or pickle them.
These little dudes are tiny and sweet! Unfortunately, they are hard to find fresh at the grocery store. Youâll probably have better luck in the frozen section. How should you use them? They are wonderful cooked alongside a roasted or braised meat. And they become an amazing side on their own when grilled. Like all the others, they can also be caramelized, pickled, sweated, pinched, poked, and prodded. You could sautĂ© them as a base for soup or risotto, but because of their size, cost, and the fact that they are a pain to peel, Iâd stick to a white or yellow onion if I was you.
Cipollini onions are out of this world. They are shaped like UFOs. đž Short, small, and disc-like, these Italian onions have more sugar in them. Because of their sweetness, they are a great side dish on their own, typically grilled or roasted. They are most similar to pearl onions. So that means peeling them is also a pain. đ
While âonionâ is in their name, they are the least similar to the others. To the point where I feel like calling them âonionsâ is false advertising! Why? They are insanely more mild and herbaceous compared to the others. And thatâs the more intense white part. The green tops are practically an herb theyâre so mild! Scallions are tasty when charred whole in a pan. The white parts are great quickly sautĂ©ed with garlic and ginger for fried rice. Or I like them in a vinaigrette or dipping sauce like you would use a shallot. And the green tops add color, herby-ness, and crunch to any dish.
These onions have bulbs on the bottoms but their tops make them look scallion. But they arenât a scallion. (Unless youâre in the UK. You hop over the pond, and they call scallions âspring onionsâ.đ”) So what are spring onions? They are normal storage onions like yellow or white onions. But they are harvestedâŠyou guessed itâŠin the spring! They are more intense than scallions but milder than the typical onion. That makes them a great side dish. I say grill or roast them like pearls or Cippolini!
Alright, I almost didnât include these. But I didnât want there to be any holes in my argumentâŠGet it? Because holes cause leaks! Okay moving onâŠLeeks look like scallions too. But they arenât scallions either. They are larger and taste sweet and woody. But woody in a good way. You wouldnât eat them raw because they are fibrous. However, you can use them as a direct substitute for yellow onions when cooking. For example, sautĂ© them as part of an aromatic base for a soup, sauce, or braise. I also love caramelizing them and then throwing them in a quiche or frittata!
So the perfect place to store onions is in a white box with blue trim. And it should overlook the river. And a big ole tray that wraps around the entire box. đ Just kidding.
The best place to store storage onionsâyellow, white, and red onesâare somewhere cool, dry, and dark. The bottom of your pantry is good. Your basement is even better.
Sweeter onionsâincluding pearls and Cippoliniâshould be stored in the refrigerator. Spring onions, scallions, and leeks should all be wrapped with damp towels and stored in your fridge.
And no matter the type of onion, once you cut into it, put them in the fridge wrapped in plastic or beeswax.
Wondering whatâs the best type for caramelized onions? Youâll have to wait until next week. Iâll be in pursuit of the perfect way to create that flavor bomb. đŁ
I hope youâre enjoying this series on onions! And all the oniony movie puns. đ
Until next week!
Luciano đšâđł
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