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A Guide to Onions
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VARIETY |
FLAVOR/APPEARANCE |
SERVING SUGGESTIONS |
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Cipolline |
Petite, flat, and oval with a purplish skin. Delicately sweet flavor. |
Use to season meats and in casseroles, soups, stews, and vegetable dishes. |
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Green (Scallion) |
Small bulbous root end with white stalk and dark green leaves. Milder than a mature onion, but stronger than chives. |
Use in salads and as a topping or garnish for entrées. |
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Leek |
Slightly bulbous root end with thick, white stalk and dark green leaves. Milder flavor and fragrance. |
Use in soups and salads. |
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Pearl |
About the size of a marble with a white, gold, or purplish skin. Mild, sweet flavor. |
Best for roasting and boiling. Use with roasted meats or in soups, stews, and vegetable dishes. |
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Red |
Round shape with purplish skin. Bold flavor. |
Use on pizzas and salads or in sandwiches. |
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Shallot |
Similar in shape to garlic with multiple cloves covered in a thin skin. Mild flavor that is a cross between a sweet onion and garlic. |
Use in stews and soups and in fish, meat, and vegetable dishes. |
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Sweet (Vidalia, Texas 1015, Walla Walla) |
Round or flat oval shape with a thin, light-colored skin. Sweet, mild flavor. |
Use on salads and hamburgers or in sandwiches. |
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White |
Round shape with glossy white skin. Bold flavor. |
Best for grilling and sautéing. Use for kabobs and in salsas and dips. |
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Yellow |
Round shape with golden skin. Savory, rich onion taste. |
Use in casseroles, soups, and stews. |
SOURCE: Lunds and Byerly's Culinary Experts - Real Food Magazine - Spring 2009 |
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