Selecting the Right Onion for the Job | Wednesday’s In the Know
From red, white, sweet, yellow and shallots, it can be quite overwhelming when it comes to which onion to highlight in your weekly menu lineup. Today, I offer a quick high-level overview on which onion is best suited for which job.
- Shallots: On the sweeter side, these are great minced in a salad dressing, sliced in your beurre blanc or any other pan sauce! They lend a sweeter flavor profile with a slight bite from the classic onion profile.
- White onions: most popular in Mexican cooking, white onions are great raw either in a sandwich or chopped and adorning your favorite tacos.
- Yellow Onions: The most common, middle of the road kind of onion. When a recipe calls for a sautéed onion, they are usually talking about a yellow onion unless otherwise noted. Yellow onions are usually cooked to help release their natural sweetness.
- Red Onions: These guys are on the powerful “hi I’m an onion” side and usually found diced or sliced in salads. Consider running them under cold water for a few seconds to remove that extra strong bite.
- Sweet Onions: I love these in a sandwich or even salads as they offer a sweet finish when served raw!
Now that you have the skinny on onions, which one are you using tonight?
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