Do you know that onions are important when it comes to adding flavor to dishes, but not quite sure which onions are best for what? This excellent post from Leanne explores the various kinds of onions and in what they are to be used. Let this onion primer be your guide as you venture out into using more of a variety of onions!
“It’s hard to imagine a kitchen without an onion. I use onions in almost all of my savory dishes. You probably have some yellow or red onions kicking around your kitchen right now!
Onions come in yellow, white and red and can range in flavor from mild and sweet to quite pungent and sharp. And, of course, we have our green onions (also known as scallions) and our shallots. So many onions in the bin and all of them have their own distinct properties.
Raw red onions give a great bite to a dish and caramelized yellow impart a wonderful mellow taste to many meals.
Besides being delicious and versatile, onions are quite healthy as well. These bulbous root vegetables have a great nutritional profile.
An onion provides you with a gram of fiber and a bit of Vitamin C, as well as Vitamin B-6, potassium, magnesium, phosphorus and calcium. Onions can also reduce your risk of stroke, easing the inflammation that can cause heart disease.
Onions aren’t eaten out of hand, but you may be surprised to realize that you may have eaten a whole onion by the end of the day if you have some in your breakfast omelet and in your lunch time stir fry and in your dinner stew. All of those vitamins and nutrients do add up.”