Did You Know – Choosing The Right Onion
Did you know that onions are among the most commonly used pantry staple? According to the National Onion Association, the average American eats 20 pounds of onions a year. Always buy onions that are heavy in weight which means they are a fresher onion. Did you ever wonder which kind of onion is best to add to each recipe?
SHALLOT:
Shallots are a versatile ingredient used in cooking. They are commonly used to build flavor bases for soups, sauces, and sautés, or added raw to vinaigrettes, salsa, and salads. Other popular uses include frying until crispy for a topping, roasting whole until tender, or pickling for a bright, tangy addition.
WHITE ONION:
White Onions are commonly used raw for things like hot dogs, hamburgers, salsa, salads and tacos. They are a milder onion and a staple in Mexican cuisine. It is also used in cooked dishes such as soups, stews and stir fries where they will break down more readily.
SWEET ONION:
Sweet onions are used for both raw and cooked applications due to their mild flavor. Common uses include salads, sandwiches and as a garnish when served raw. They are also ideal for cooking methods like caramelizing, roasting, grilling, and frying. Because of their high sugar and water content they are great for onion rings, toppings, dips, and soups.
RED ONION:
Red onions are used for both raw and cooked applications, adding a sharp flavor and vibrant color to dishes. They are a popular choice for salads, sandwiches, and salsa, and are also commonly pickled or grilled. When cooked, their color fades, but they become sweeter and milder, making them great for roasting, braising, or caramelizing.
YELLOW ONION:
Yellow onions are best for cooked dishes because their strong flavor becomes sweeter with long cooking times, making them ideal for caramelizing, soups, stews, and roasts. They are a versatile cooking staple that can also be sautéed for use in a stir fry or dishes like meatloaf and pot roast.
GREEN ONIONS
Green onions are used as a garnish, seasoning, and main ingredient in various dishes, from soups and stir-fries to salads and dips. The milder green tops are ideal for finishing dishes, while the more pungent white parts are best for cooking. They can also be incorporated into larger recipes like pancakes, pesto, or various Asian dishes.
VIDALIA ONIONS:
A Vidalia Onion is a sweet, mild yellow onion grown in a specific 20 county region of Georgia, named after the town of Vidalia. It is a versatile onion, enjoyed raw in salads and sandwiches or cooked to caramelize their high sugar content. Due to the lower sulfur content, they are much less likely to make you tear up.
SOURCE: Google
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Categories: Did You Know, Onion
this was so interesting – and my favs are red onions and shallots – but it does make sense that some onions are better for soups or dips – etc
From what I gather, it has to do with the sweetness of the onions and the way they are cooked, the longer some of the onions cook the sweeter they get. I didn’t know Vidalia onions only came from Georgia. They said it’s the soil that makes them so sweet and what makes them so popular. Thanks Yvette!
Yes, a farmer discovered the onion in 1931 – and what makes the onion sweet is the low sulfur content in the soil (unique sandy soil) which prevents the onions from developing a strong, pungent flavor. The onion is need after the city of Vidalia, Georgia.
😊
Thank you Yvette!
😊 that is fascinating about Georgia onions – and if I could only one, ut would be the red one.
I love o ions, anytypeofvyhem but now I had to give up fir a little red onions as they started to give me a bit of belly discomfort, probs ly ate too many with my salads🤭
You sound like my husband. I am never without onions in our house.
Is a man of good taste🧅😉
I learned something. We use a lot of onions in our house. Now I’ll put a little more thought into which ones I buy for what. Thanks for the info.
I learned something too. I use the same kind of onion for everything. Now I want to buy one of each to compare the taste. You’re welcome and have a fantastic day!
I haven’t heard of a Vidalia onion before. I love cooking with shallots and green onions. Feels extra fancy. 🤣
I have never cooked with shallots. I will have to give them a try.
Thank you Ned!
Didn’t know that there were so many onions. WOW
I did but I haven’t tried them all. Have a great day Georgetta.
Thank you for this information. I knew i like Vidalia and sweet onions and haven’t teared up cutting them in years. And I like to keep green onions in a jar of water on my kitchen counter.
I do the same thing with green onions only I put the bag over them with a little water in a glass and I keep them in the refrigerator. I wish Vidalia onions were always in season. You’re welcome Nancy and have a great day!
I think I might even eat more than the 20#!
Haha my husband said the same thing.
I just made crispy shallots the other day for a leek and potato soup. This morning I used the shallot oil to make a scramble omelette. 😋👍🏼
Great idea saving the oil! I definitely want to try shallots.
I have always caramelized onions – never did shallots and they’re so delicious. I have even caramelized leeks.
Caramelized onions are the best. Add in potatoes and I could make it a meal.
👍🏼
I’m still looking for the type of onions that won’t make my eyes water 😁! We like red onions (especially in salads), but mostly use yellow onions in our dishes. It’s interesting to see what all the different onions are used for. Thanks Diane!
You’re welcome Corna.That would be the Vidalia onion that won’t make you cry. My husband loves the red onion in his salad too.
I love Vidalia onions, we can quite often get them where I live, my favourite. I also like the Red onions and of course green onions are something we use a LOT of ! Thanks for the info Diane
Wow I am surprised you can get them there. You’re very welcome Susan!
I am always experimenting with onions as to which flavor and texture works best in which sandwich, burger, dish, soup, etc. To be sure, some are much better suited for one task than others!
I need to try them all. I get in a rut and always use the same kind for cooking, red onions for salads and green onions for garnish. Have a great day Bruce!
Thanks! This is a handy guide to save.
You are very welcome Katelon!
Amazing to think how versatile and how many different types of onion we have.
I agree Paul and eating them caramelized is my favorite way.
Another lesser known use for onions (any kind) is to cover up a lazy afternoon. If the rest of the family is due home any minute and you haven’t even started dinner, place a slice of onion in a warm oven, and when they walk in, the aroma will give the illusion that you’ve been busy. 😉
That is brilliant!
I didn’t realize there was a difference between yellow onions and sweet onions. I actually love onions! Sweet, yellow, red, Vidalia. I could eat them every meal. Thanks for the info!
You and my husband! Thank you Betty!
I don’t use onions, but can remember always getting the Sweet Vidalia onions every Spring, maybe in May. My mom liked the Vidalia onions sliced thin on a cheese sandwich or a grilled cheese. Nice they don’t make you tear up!
Terry received a deep fryer for his birthday. I can’t wait for the Vidalia Onions to show up at the grocery store so I can make fried onion rings.
Yes, Vidalia onion rings would be tasty since those onions are so sweet. You have to wait until May unfortunately (if I remember correctly).
I wondered when the came out. Thanks!
You’re welcome – Spring seems like forever when I hear about our upcoming bitter cold and snow forecast – ugh.
I’ve always got yellow onions on hand. Our Hello Fresh meal kits frequently include scallions. Surprisingly, even though I live in Georgia, I rarely use Vidalia onions.
Why is it when something is available close to us we don’t use it or do it? There are many things to do in our town but we don’t, instead we drive a distance for the same things we have here.
Great onion education, I didn’t realize I should select onions heavier in weight!
Yes the same thing with fruit. The fresher they are the more they weigh.