This one to the humble onion! Onions make us cry, but they also make us smile when they make for excitingly crunchy accompaniments in many of the dishes we consume. Even in the case of crying, the onion is essentially keeping our eyes healthy. All in all, the onion is a deeply caring vegetable that does you a world of good even while you’re chopping it up. Morbid? While you decide that, we’d like to talk about the types of onions out there and their respective uses.
- White onions – crunchy and have a strong zing. White onions are great both raw and cooked. Used in general cooking. White onions have a shorter storage life. Used for salsas, chutneys, and stir-fries.
- Red onions – found mostly in salads, sandwiches, and other raw preparations. It is both sweet and mild and hence can be eaten raw too. Used for pickled onions, salads, sandwiches, and guacamole.
- Shallots – smaller and milder and more subtle than other onions. Tastes like a garlic-onion hybrid. Used for vinaigrettes, sauces, or dressings.
- Sweet onions – delicately sweet and good for baking and frying. Sweet onions get spoilt quickly and hence should be stored in the fridge. Used for onion rings, roasted vegetables.