How well do you know your onions? Knowing the best use of your onions will guide your shopping
White onions have a strong, sharp and not very sweet flavor and should be used sparingly by themselves when raw. They are perfect for a salsa or a stir fry as they have a nice crunch and won’t sweeten the recipe.
Yellow onions are used the most as a general onion since they aren’t as strong as white onions. They still have a sharp, astringent flavor, but they also have a bit of sweetness which isn’t super strong so they can be used in very savory recipes. They are also great for stews, sauces and soups since they have a robust, deep flavor.
Red onions are the easiest to eat raw since they aren’t very astringent if uncooked. They have a crispness and are slightly sweet without the same potent aftertaste as some other types of onions. They don’t leave you with onion breath and aren’t super strong. They don’t leave you with onion breath and aren’t super strong.
Green Onions. They are great for throwing in salads, stir fries or as a garnish since they also add a pop of freshness and color when raw. They add great color and a pop of flavor. They are good both raw and cooked, though their flavors can get lost if cooked for too long.
Baby onions, also known as pearl onions, are similar to white onions, only smaller and somewhat sweeter. They are great for adding into pot pies or on skewers. They add a pop of juicy onion goodness since you can eat the whole thing in one bite.
Sweet Onions: These onions are very similar to yellow onions. They are very sweet without being pungent. They are great for deep frying and roasting.
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