Onion Types
Understanding the Different Onion Types
Partially because of the many onion types available, onions have become a staple food and food enhancer to many families across the globe. They are incredibly versatile vegetables, available in a wide plethora of taste bud sensations. If you are an onion enthusiast, or perhaps just looking for ways to spice up your recipe book, read further to familiarize yourself with the various onion types in your local grocery store.
Basic Onion Types
Although there are many different varieties of onions, onions are generally placed in one of two categories: green and dry. Green onions are harvested while the shoots are still young and vibrant in color. The result is the long bunches of green tubular vegetation that you find in your produce section next to the lettuce. These green onions, mistakenly used interchangeably with scallions, are frequently diced up and used in soups, salads, and as a common baked potato topping.
Dry onions refer to large, bulbous onions that have a shiny outer layer of skin. Unlike the green onion, dry onion types are harvested once the shoots die off. They come in several colors, ranging from red, to yellow, and white. This category is further broken down into spring/summer (sweet) and fall/winter (storage) varieties with spring/summer onions being the sweeter varieties and the fall/winter onions being known for their sharp taste and storage benefits.
Dry onions are used countless ways in foods as a flavor additive, but sometimes feature as the main ingredient, such as deep-fried onion rings. You can also boil them, caramelize them and use them as a meat topping, or leave them raw, chop them up, and put them in chili. You’re really only limited by your own imagination.
There are several types of sweet onions that you will find year-round in your produce section. Most of them have unique names like Vidalia and Walla Walla. Onion names are generally given based on their native growing location.
How to Choose and Store Your Onions
Thankfully, it is not too difficult to choose the best onions at the store. Unlike some vegetables there is not a complex method of squeezing and thumping. A keen eye and nose is all you should need to ensure that you are choosing the best onion for your recipes.
When selecting green onions, it is very important to look for shoots that are crisp and vivid green in color. The little white bulb on the end needs to be very firm. Try to avoid bulbs or shoots that appear to be discolored.
When you get your green onions home make sure that you remove the rubber band from your bunch. Carefully remove any damaged shoots and leaves and then wrap it up in a plastic bag. Keep your green onions in your veggie crisper, but try to not store them next to any foods that may absorb the onion odor like mushrooms or corn. If you’re not planning on cooking with the green onions anytime soon, hold off on buying them, as they are only good for up to 5 days in your crisper.
When choosing dry onion varieties, there are a few things you need to watch and smell for. Pick onions that are dry and firm with no dark discolorations. These discolorations may be a sign of mold. Make sure that the skin is shiny and crackly and that the onion does not have an excessively strong odor. Overly fragrant onions are about to turn. Look for onions with a mild odor instead; a sign of freshness.
If you are purchasing sweet onions, make sure that you use them within 2 -3 days. They do not keep well, and using them quickly will ensure that your food benefits from the highest quality flavor possible. Storage onions may not be as sweet, but they last a very long time in the pantry. They can be found in the store all year long, but are in their prime during that late part of fall.
Don’t hesitate to experiment with adding onions to different recipes or foods that you would normally never try. The right variety and amount can completely alter your dish and turn it into a culinary masterpiece.