You can cook white onions like you would yellow onions. White onions have a slightly shorter storage life than yellow onions, but should not be kept in the fridge.
Best For: Mexican food, white sauces, pasta salads, raw in salads, in chili, and potato salads. Some are so sweet that you can actually eat them like an apple.
You may have seen sweet onions called Vidalia, Walla Walla, and, less commonly, Texas sweet onions and Maui onions. When you've got spring onions, flaunt 'em. Good things come in small packages! Pro tip: If you need to peel a whole bunch at once ugh , try blanching them first.
They have an onion-y flavor without being too aggressive and are beloved for their versatility. FWIW, we consider one bulb to equal one shallot , even if it contains two lobes.
These Italian cuties are naturally, rather than forcibly, petite and squat like saucers. For an easier time peeling their thin skins, try boiling them for about 30 seconds first. Store whole onions in a cool, dry spot that's out of the sun. Onions can keep for months. For partially used onions, wrap them tightly in plastic wrap or in a sealed container, and refrigerate.
The onions will keep for several days. Why does chopping onions cause stinging tears? Slicing through an onion releases sulfuric compounds that sting the eyes. The root end contains the most sulfuric compounds, so chop it last. Here are two no-more-tears ways to cut an onion. How do you grow onions?
Onions like cool weather, and can be planted and harvested earlier than most garden vegetables. They need sun and fertile, well-draining soil. There are two types of onions: long-day and short-day varieties. I always know when someone is cooking with yellow onion because my eyes start to water an effect of higher sulfur content.
Because the yellow onion has such high sulfur content, it has a more pungent flavor and smell, which typically makes it too strong to eat raw unless there are other ingredients to counter-balance the flavor. They have excellent flavor when cooked, and I rarely cook without them.
White onions are commonly used in Mexican cuisines. Of the different colored onions, the red onion is the most mild, sweet onion. Cooking an onion diminishes its flavor, but increases the flavor of the food around it. On another note, onions tend to store better in a slightly cooler, darker area, although the fridge is not recommended.
The onion smell has a tendency to spoil the flavor of other foods in the fridge. Additional nutrition information can be found at: NutritionData. Did you have a question about onions that were not answered in this post?
Also, read my earlier post on freezing onions. I love connecting with people around the world and sharing stories. If you're on any of these social media sites, please reach out, and let's get to know each other! Thanks for the info on the onions! In fact, just the other day my sister was asking me how anyone knew what onions to buy. This was very helpful.
I would like to know different ways that green onions can be used. What else can I do with them? I have an intolerance to red onions. They give me headaches, stomach pain, and that thing that happens when a soda goes in the nose. However, I can have any other kind of onion and garlic. As you said before, red onions are meant for raw foods. I am currently on a raw diet; therefore, I was wondering what a good substitute for them is. Also, do you have any idea why I might be allergic to only the red ones.
Do you think cooking them might help? Which onion gives the least amount of heartburn? Hello, I put all types of onions in a raw salad. If you can handle the taste, go for it. Soaking slices of raw yellow or white onion in water overnight removes that very pungent flavor and they are more complimentary to raw food, as the red onion is.
Makes sense though, when placed in water, the molecules in the onion would naturally move towards equilibrium with the surrounding water through diffusion osmosis. Thanks for the correction. Love this read. Very pleased I did. Thank you. Is a yellow onion the normal onions we would use although I do use lots of white onions. Such a different flavour. Look into sulphur content of various onions.
That might be the culprit. I always assume red onions are going to be on the mildly hotter side, and so I slice them thinly when eating them raw. The sweeter onions have a slightly higher sugar content, but by a very nominal amount.
I wrap mine in plastic wrap, and then a layer of aluminum foil. I store it in the fridge for up to 3 days. There seem to be a lot of gimmicky onion storage containers on Amazon with mixed reviews. There are lots of things you can do with onions… each one probably deserving of its own post.
But in general, keep in mind that onions are extremely versatile when it comes to cooking and can be added to flavor gads of dishes. Some of my favorites are soups, pot roasts, salads, and sandwiches. We grow an extensive garden, in Kansas, with many onions; however, our red onions, from sets, are ONLY red on the outer layer. Once sliced or diced there are NO red layers. Do you have an answer to this?? There are some sweeter red onion varieties, such as the Cippolini Red onion, that are only red on the outsides.
I know a few people like that as well. Very interesting info,i loved onions but they play havoc with my with my stomach. I can eat green onions. Hope to experiment. It would appear that all onions are fairly similar in health value. From the many places I looked, most of them consider the yellow onion nutrition data to be the standard nutrition data for the yellow, white, and red onions. I love to make beef stew in my crock pot, however, it seems that the outer skins of my yellow medium size onins never get tender even after 8 hours of low heat.
I cut them in half before I put them in. What am I doing wrong? Just underneath the crackly dry outer layers can be a layer of tough onion which is morphing from onion flesh into dry outer layer — you need to peel that off as well. I have missed it a couple of times in the past and no amount of cooking and hydrating will make it less chewy and unappetising. It should cook all to pieces and add great flavor to the stew. I enjoy onions very much and love them raw much better than cooked but use them for many dishes I prepare.
When you take that layer next to the skin off throw it away,the rest of the information is for the rest of the onion. I get a sore throat when I eat onions. Someone convinced me to try a flat saucer shaped onion. Do you know what chemical would be less in a flatter red or white onion? It sounds like you have some sort of allergy to it though. There are so many compounds in an onion, it would be hard to figure out. Quarter your onion instead of only halving it.
Sorry, no post on green onions yet. Thanks for reading :. They are a member of the leek family. If you have problems with onions try substituting green onions. I have a friend that is allergic to onions but can eat green onions because they are not actually onions. Green onions scallions , leeks, and onion are all part of the Allium family. Green onions are just the immature bulb of a larger onion, just harvested early.
So yes green onions are actually onions. Thank you for this information about onions. I recently ventured out into the unknown and tried red onion in a pot of red beans. Assumably a safe way. My results, first of all, they tasted wonderfully! But, and this is the reason for my search, it seemed to change something about the beans. This is funny, my household seemed less gassy after using the red onion. I cooked another pot a few weeks later, using again, yellow onion and went back to the gassier results.
Does red onion produce or atleast, not leave your body producing as much gas as yellow onion? I realize everyone is different with their production but for me, this was a marked result and truly a good result. Thanks again for the info. Often times the yellow and white onions make people gassier because of their higher sulfur content. Hope that helps answer your question. Thanks for the info.
I had been waiting to find out the distinction between different coloured onions since long. I am thankful to have read this writeup. This information is so helpful. I always wondered about which onions to use for cooking, what to use raw, etc.
Thank you! Great article!
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