In every household in different countries around the world, the onion is definitely a part of their recipes. Onion is found in almost every recipe, whether it is European, Asian or American Food. Needless to say, having onions inside the house is almost a basic necessity, especially if you’re talking about cooking food.

 

To those who didn’t know, Onions belong to the genus Allium, a genus where shallots and garlic also belong to. Onions can be pickled, sautéed, put in salads, dipped in some batter then fried or even served raw along with some roasted steak and potatoes as garnish.

 

There are different types of Onions, namely:

 

  1. Yellow Onions – Being the common beauty of every household kitchen, yellow onions can be used in almost every kind of recipe. It has a brown skin and whatever recipe you are doing, unless it’s specified, you can use this instead.
Yellow Onions
Yellow Onions

 

 

  1. Sweet Onions – Sweet Onions are larger but flatter than yellow onions. They are also lighter in color, less opaque and, just as its name suggests, sweet. This is perfect when it comes to cooking caramelized onions. Sweet Onion varieties include Maui, Vidalia and Walla Walla.

 

 

  1. White Onions – Mostly known for their paper-thin skin, white onions are milder and sweeter than the yellow ones when it comes to taste. This makes them good when served in guacamole or homemade salsa.
White Onions
White Onions

 

 

  1. Red Onions – Actually more of a deep magenta in color, Red Onions are small and are much preferred addition when it comes to salads and any food that its color will be needed in order to make the dish look more appealing.
Red Onions
Red Onions

 

  1. Green Onions – Green Onions are the immature onions that haven’t yet or just partially formed a bulb. The whole plant is used along with its tall green shoots, which is a wonderful addition in soups, tacos and omelets. They are also called scallions, cebollitas and spring or salad onions. Sometimes, they are even called shallots, though most of us know that shallots tend to be different.
Green Onions
Green Onions

 

  1. Leeks – Usually known as overgrown scallions, leeks are sadly underappreciated even though they are a marvelous vegetable. Leeks tend to become lovely in sauces and soups along with cheese and breadcrumbs. Baking the leeks softens and mellows their flavor so putting in a potato soup is a perfect addition. Leeks are also mixed with eggs when making delicious egg rolls.
Leeks
Leeks

 

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