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I know what you’re thinking, “Does it even matter which onion I use?” To which I say, “Of course it matters!”
They don’t just vary in shape and colour, but also in their taste.
The onion (Allium cepa L., from Latin cepa "onion"), also known as the bulb onion or common onion (Brown/Yellow, Red, White) and Sweet onions (Brown/Yellow or White), are vegetables and the most widely cultivated species of the genus Allium.
Its close relatives, also in the onion genus, Allium, include chives, garlic, leeks, scallion, shallots, etc.
Brown Onions (or Yellow Onions, depending on where you're from) is the most common, versatile and cheapest onion you'd find in any farmer's market or supermarket. It's the 'all-purpose' onion. If a recipe does not specify which type of onion to use, this is what you'd go for. Its high Sulphur content is what gives it the recognizable deep, complex flavor and pungent odor.
Along with its high Sulphur content, it’s also high in sugar. This makes it the best for caramelizing. They turn translucent when cooked then become sticky and sweet the longer they're cooked as the sugars are caramelized.
Red Onions, probably the second most common. They're the ones right next to the brown/yellow ones. I know they look kind of purple, but their flesh is red... ish... Ok, that's purple too, but I didn't name it.
They contain less Sulphur and sugar than their more widely used counterpart and thus has a similar yet milder flavour and does not caramelize as well. However, this does make them better in raw recipes (i.e. salads, salsas and burgers).
If it's still too strong for you, soak them in water prior to use as cooking caused them to lose their pretty red* colour and reduces its crunchiness. If you do prefer to cook them for a sweeter taste, note, their cooking time is shorter and they're great grilled.
White Onions, possibly the least common of the common onions.
Has a thin, papery white skin, white flesh and a sweet, shape flavour (but not as strong as brown/yellow onions) and somewhat cleaner taste.
The crunchiest of the three, it is great raw and cooks well. Able to be used as a substitute for both Brown/Yellow and Red onions. However, they don't store quite as its high sugar content makes it more perishable.
Sweet Onions, sometimes called Vidalia, which is the most common type.
Low in sulfur and high in water when compared to other varieties of onions, its odor is not as pungent and it lacks the sharp taste but lives up to its name.
Great raw in salads or on burgers or cooked to caramelize and increase its sweet taste. Found in both white and brown/yellow variations, they have a squashed appearance. "The flatter the shape, the sweeter the taste." Its low Sulfur content results in it having a short shelf life.
Brown/Yellow
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Red
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White
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Sweet Onion
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Cheapest and most common
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Best for raw recipes like salads and burgers
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Good substitute for Brown/Yellow and Red onions
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Flattened shape
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Best for cooking
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Short cooking times
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Sharp flavour, second to brown/yellow
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Great for cooking and can be eaten raw
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High in sulphur
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Less sulphur
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Crunchiest
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Low sulphur
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High in sugar
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Less sugar
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High in sugar
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High water content
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Best for caramelizing
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Does not caramelize well
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Shorter shelf life
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Shorter shelf life
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Flatter = Sweater
Stored in a dark, dry and ventilated place at room temperature as moisture could lead to rot and heat would lead to sprouting. Wrapped in wax paper or plastic wrap and placed in the fridge for long-term storage. If already cut or peeled they will last a few days wrapped in the fridge.
N.B.
The stinging sensation you get in your eyes which makes them water when you cut into an onion is caused by the release of the lachrymatory agent, syn-propanethial-S-oxide (C3H6OS), which stimulates nerves in the eye creating the sensation.
The eye irritation can be circumvented by refrigerating the onions before use, cutting onions either submerged or under running water and avoiding cutting the root end as it contains a higher concentration of sulphur compounds. If you want to go extreme, may I recommend some laboratory goggles?
Little known fact, Ogres are like onions.
#Layers
Remember:
You may only be an Amateur Chef, but, you can still be a Professional Cook.
You may only be an Amateur Chef, but, you can still be a Professional Cook.
