Onions — they’re used in a wide range of recipes, from breakfast to supper and nearly every ethnic cuisine. To help you get the best results, here are a few facts about each type and how to decide which onions to use.
• Yellow onions are all purpose, used every way from raw to roasted. They are the most abundant type of onion. When raw, their flavor can range from sweet to pungent, depending on the variety and time of year. Cooking brings out their nutty, mellow flavor-especially when caramelized.
• Red onions are increasingly popular, especially raw in salads and sandwiches. Their wonderful color also makes them perfect for grilling, charbroiling and roasting.
• White onions are commonly used in Mexican, Southwest and BBQ dishes. They are also used in sauces and potato and pasta salads. When sautéed, they turn a golden color and have a mild flavor.
With so many ways in which they can be used, it’s easy to see why the National Onion Association says onions are among the most versatile vegetables.
For tips on how to caramelize onions and recipe ideas, visit www.onions-usa.org.
*Article courtesy of NAPS. Image courtesy of