What Kind Of Onion You Use
When buying onions, go for ones that feel heavy in your hand and firm.
Avoid soft onions or ones that have a sharp oniony odor before peeling.
These are indications that the onion is old. Except for sweet onions,
all these onions can be stored for several weeks in a cool, dark pantry
or cupboard.
Yellow Onions - We consider this the all-purpose
onion, and personally, it's the one we use most often. Yellow onions
have a nice balance of astringency and sweet in their flavor, becoming
sweeter the longer they cook. They are usually fist-sized with fairly a
fairly tough outer skin and meaty layers. Spanish onions are a
particular kind of yellow onion and we find them to be slightly sweeter
and more delicate in flavor.
White Onions - These onions tend to have a sharper
and more pungent flavor than yellow onions. They also tend to be more
tender and have a thinner, more papery skin. They can be cooked just
like yellow onions, but we also like them minced and added to raw salsas
and chutneys.
Sweet Onions - Walla Walla and Vidalia
are the most common kinds of sweet onions. These onions lack the sharp,
astringent taste of other onions and really do taste sweet. They are
fantastic thinly sliced and served in salads or on top of sandwiches.
They can range in color from white to yellow and often have a flattened
or squashed appearance. Sweet onions tend to be more perishable and
should be store in the refrigerator.
What Kind Of Onion You Use
When buying onions, go for ones that feel heavy in your hand and firm.
Avoid soft onions or ones that have a sharp oniony odor before peeling.
These are indications that the onion is old. Except for sweet onions,
all these onions can be stored for several weeks in a cool, dark pantry
or cupboard.
Yellow Onions - We consider this the all-purpose
onion, and personally, it's the one we use most often. Yellow onions
have a nice balance of astringency and sweet in their flavor, becoming
sweeter the longer they cook. They are usually fist-sized with fairly a
fairly tough outer skin and meaty layers. Spanish onions are a
particular kind of yellow onion and we find them to be slightly sweeter
and more delicate in flavor.
White Onions - These onions tend to have a sharper
and more pungent flavor than yellow onions. They also tend to be more
tender and have a thinner, more papery skin. They can be cooked just
like yellow onions, but we also like them minced and added to raw salsas
and chutneys.
Sweet Onions - Walla Walla and Vidalia
are the most common kinds of sweet onions. These onions lack the sharp,
astringent taste of other onions and really do taste sweet. They are
fantastic thinly sliced and served in salads or on top of sandwiches.
They can range in color from white to yellow and often have a flattened
or squashed appearance. Sweet onions tend to be more perishable and
should be store in the refrigerator.
