Your Recipe Calls For An Onion: What Kind Should You Use?

As a recipe ingredient, an onion isn't very specific, considering that there are various types of onions, all good for different uses. As much as I used to cook, I never focused on what kind of onion I was using in a recipe. I will after researching this, and finding out that specific onions are best for specific uses. Here's what I learned.

The most commonly used onion is the yellow onion. It has a thin layer of white flesh and a tough, brownish yellow skin. They are very astringent, almost sharp spicy flavor, yet they have a lot of sugar. When cooked they lose their astringency, the sugar makes them sweet and they turn a light brown color. They best for roasted meat dishes like pot roast, roast chicken and rack of lamb, and great as a flavor base for sauces, soups and stews.

The second most versatile onion is the sweet onion. They're similar to the yellow onion, but they have a distinct flavor that is better for certain things. The sweet onion has thick layers, which makes it great for slicing into ring. It has a high sugar content and a low sulphur content, which makes it very sweet. It's best for onion rings, French onion soup, roasted, and in baked gratins. This onion is also know as Vidalia or Walla Walla.

The white onion is the crunchiest and sharpest onion. They are used mostly in Mexican cooking. They are large, with a thin, papery skin. They are sharp, astringent and not very sweet, but they are super crispy because of a high water content. They're great for salsas, chutney, or sautéed in stir fry.

The red onion is milder, and adds a bit of color to your dish. They are crisp and sweet. They're best grilled, or raw on burgers or sandwiches.

The shallot, although not technically an onion, has a similar taste to the red onion, although not as overpowering. Shallots are the best choice for vinaigrette and mignonette, or in cooked vinegar sauces. They're also good in quiche or other egg dishes.

Next time you purchase onions, considering what you're going to use them for. You might, like me, find you've been buying the wrong kind of onion for years. The right onion for the right recipe does make a difference.