Onions are probably one of the most widely used bulbs when it comes to culinary adventures - it is also incredibly versatile. In my own kitchen it makes an almost daily appearance... there are VERY few dishes I make which don't have onion added somewhere along the line. Personally, I like onion served any way and frankly ANY onion is a good onion, but the fact is, there are certain onions that are better suited to certain things because of their flavour profiles and other obvious reasons.
As obvious as this may be to some, I know it may not be to others. Often times what is common knowledge to one person is complete news to another, so I thought I would do a simple post on the various kinds of onions and what they are best suited for.
THE WHITE ONION
This one is probably has the biggest crunch factor of all the onions as well as zing a ling a ling and for this reason is the perfect fit for things like salsas, chutneys, stir-fry's and other similar dishes like chakalaka.
THE SHALLOT
This onion has a much milder flavour profile than the former white onion mentioned. It is a much "softer" taste so is fantastic for home made vinaigrette, egg based dishes like quiche, omelette, egg mayonnaise, entertainment favourites such as deviled eggs as well as for general garnishing and dressings.
THE SWEET ONION
Let's talk egg breakfasts with this onion. Sweet and delicious in flavour! This is probably one of the more commonly purchased onions around the world and much like nice people, is popular because of it's sweetness. This makes it a great match for pretty much anything fried - so basic fried onion or caramelised onion and also for things like hot savoury jams etc.
THE RED ONION
If you love raw onion as much as I do, then THIS is your baby so ideal for sandwiches and salads! In many ways I far prefer the red onions to any others. Now, combining two of my great loves avocado and onion - red onions are superb in guacamole! They are also fantastic for making pickled onions.
THE YELLOW ONION
Last but definitely not least, the yellow onion is by far the best all-rounder of the onions when it comes to cooking with them. So this is the one that is ideal for all our comfort foods such as stews, meat roasts, braised meat dishes and of course let's not forget about SOUPS! As the yellow onion and sweet onions are quite similar in appearance the easiest way to tell the difference is by the size and shape as they are larger than sweet onions and the sweet onions are somewhat flatter in shape - and one other noticeable difference is that yellow onions have a more opaque skin.
The list of onions continues but I think those five pretty much cover the variety generally found in our pantries. I hope that perhaps some of the more novice cooks out and about on Hive find this useful for the next time they decide to make something delicious with this ever versatile veg! And now you have a little more clarity as to what is actually going onion!
Chop Chop Chop!
❤❤❤
Until next time...
Much Love from Cape Town, South Africa xxx
Jaynielea
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Great post @jaynie , I do love me some onion.
Here is something my mama taught me, (and I don't have an image, but I'll try to find one to illustrate)
If you choose an onion that is more ovoid, taller from stem to root than it is big around, it will be more "HOT" (as in crying eye and strong flavor)
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Whereas, an onion that is fatter and squatter, will be sweeter
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Now, growing up I don't recall her ever using anything but locally grown yellow or white onions.
The Vidalia onion is grown extensively around my hometown, in fact Vidalia Ga is only 45 mi west of my hometown. In the spring if you are riding through the fields for miles around with your windows down, the air is redolent with the aroma of onion.
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Thanks for the positive blog feedback Jerry :) Yes, over the years I have noticed that general "trend" in all onions actually - regardless of their "type" - it is an excellent rule of thumb! Speaking of the "aroma of onion" - one of the things we do here quite a bit in SA is when preparing a braai...there is normally onion going in some side or another... so we throw the peeled skin and little bit of onion attached to that onto the coals. It is a great tummy teaser and gets the juices flowing in preparation for a great meal ahead! :)
Now, I see this post got your attention - I KNOW you are quite the culinary man... and clearly have plenty knowledge to share (outside of recipes themselves).... you know where I am going with this, don't you ;)
Awesome input! Again, thanks for the compliment and also for stopping by xxx
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I've had a small charcoal grill for a LONG time @jaynie , but have not had reason to get it out and use, since I've always lived either A. with someone else or B. lived in an apartment where flame was forbidden.
The thing has been in storage shed for years, but now it is out there in my garage just waiting for me to have time and reason to get it out and use it.
That will be happening soon enough.
I am glad to hear that!!! Expect a blog post when it gets to shine again :P
Happy Friday Jerry :)
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Happy Fri-YAY @jaynie
I am making draadjes vlees with two sort of onions 🧅 right now, so I can Cry legitimately after this awful day 😉🧅
Yes, you CAN hon! Yes you can :( LOVE YOU!
What meat?
I think it’s called pulled veal
oooh lovely!!!!! Despite the way you are feeling sweetie, I hope you manage to find a moments peace and enjoyment! <3 <3 <3
Very informative! I'll take a note, because I really love to cook and onions are an integral part of any dish!)
They are, aren't they! (Did I just contradict myself, lo!)
And thanks for stopping by :)
You are welcome! And thanks for cool information!)
Cool beans ;)
I love onions, I don't understand how there are people who don't like it. They always add a special touch to everything.
Here a while ago there was a boom and a food that is served in any beer bar became fashionable: French fries with cheddar and green onion. Marvelous.
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I know, right?!!! It baffles me too, lol!
OMG that looks AMAZING!!!!!! I would WOLF that down!!!!
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This is really great! I needed this! I reach for the yellow onions, and an occasional shallot, and that is that. I don't like onions in quacamole, although I do like raw onions - maybe it's always been the wrong onion!
I love this. Useful information, tastily served up real nice.
hahaha and thanks for the compliment hon! I suppose if the onion in the guacamole is too strong it would probably be a little overwhelming.
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The onion makes the dish in many instances. I do enjoy using various ones and seeing how the overall flavor changes. Good stuff!
I could not agree more!!! My kitchen would be seriously incomplete without onions lol.
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I love red onion, especially in salads and beans soup!