11 Types of Onions and the Best Way to Use Each Epicurious

6 Types of Onions and How to Use Them Taste of Home

Scallions. Good for: Asian and Mexican cooking and garnishes. These two-tone onions can be eaten cooked or raw. Scallions are popular in Chinese and Mexican cuisine. In Chinese cooking, scallions are used in stir-fries, soups, stews and braised dishes. Scallions or green onions have a milder flavor than regular onions.

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There are many types of onions that can add flavor and wonderful aromas to any dish. The main different types of onions are the common yellow onion, red onions, and white onions. However, other kinds of onions such as scallions, leeks, and shallots are widely used in the kitchen. Even though onions are a pungent type of vegetable commonly used.

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LONG-DAY ONIONS. Best suited for growing at latitudes of 37-47°. Initiate bulb formation at 14-16 hours of daylight. Grown mostly at northern latitudes (Zone 6 and colder). Usually planted in late winter to early spring, but some varieties are suitable for overwintering. This type includes sweet, specialty, and long-storage varieties.

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If you want your onions to keep for months, it's important to select storage onions. These are heirloom or hybrid onion varieties that have proven to hold up well under long-term storage. Also referred to as keeping onions, these onions typically have thicker outer skins, a higher sulfur content, and a lower water content than most other onions.

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Sveta / Getty Images Boiling Onions and Pearl Onions (Moderately Hot) Boiling onions, about 1 1/4 to two inches in diameter, and pearl onions, about one to 1 1/4 inches, are smaller versions of.

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Each onion has its own distinct flavor and texture—some, like leeks, are best suited for a long cooking process, while others, like sweet onions, can be enjoyed raw. Many can be used interchangeably. We've compiled a guide to 10 types of onions that fall into three main allium categories: storage, refrigerated, and specialty.

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Ringmaster is a long-day hybrid onion that matures 100 days from transplanting, producing large, white onions, perfect for onion rings! The sweet, mild flavor makes it a favorite for many cooking applications besides fried onion rings. The bulbs have the potential to grow up to 5 inches in diameter so space the plants accordingly.

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Negi is the Japanese name for Welsh onion. It's longer and thicker and is used raw and cooked in Japanese cuisine. Negi (ネギ), Naga Negi ("long onion" 長ネギ), Shiro Negi ("white onion" 白ネギ), or Tokyo Negi (東京ネギ), refers to an allium with a thick and long white stem and hollow green tops. It can withstand long.

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Maui Onion. As the name suggests, this onion comes from Maui where they originated on the slopes of the Mount Haleakala volcano. They only grow in volcanic soil, so they remain rather a local treat. Maui onions are very sweet and juicy, and do not make you cry when you cut them due to their lack of sulfuric acid.

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Onions make up a third of the classic mirepoix, a basic mixture of onions, carrots, and celery used to enhance the flavor of soups, stocks, and sauces, appearing under different names in different cuisines, such as the Italian soffritto, or the so-called "holy trinity" of Cajun cooking (which substitutes bell peppers for the carrots).

10 different types of onions and when to use them

Available January 1, 2024—May 12, 2024. Long day sweet and storage onion varieties do well in the northern states that have between 14-16 hours of daylight length. Long day sweet onion varieties generally mature a few weeks before long day storage onion varieties and will keep from one to four months, so eat them first.

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Long-day onions begin forming bulbs when there are 14 to 16 hours of daylight per day. They are good for northern climates where the summer days are relatively long. Some recommended long-day onions include 'Walla Walla', 'Ring Master', 'Red Zeppelin', 'Yellow Sweet Spanish', 'Italian Red Torpedo', and 'Redwing'..

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The long green onion is one of those vegetables that belong to the genus Alliums. This type of onions has a different and milder taste than the regular onion. Unlike other kinds of onions, the long green onions add a unique aroma and taste to the dishes. They add some new look to your dishes. In most cases, the long green onion is cooked with.

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Cut the onions into wide strips (French cut). Toss them with olive oil, balsamic vinegar, kosher salt and pepper. Line a baking sheet with parchment paper. Place the onions on the baking sheet and roast 30 minutes. Remove from oven, stir and add the thyme. Continue cooking 15 to 25 or so minutes, until tender.

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Halve the onion root to tip: Cut off the stem end by half an inch. Cut the root end by 1/8 of an inch, leaving the root core in place. Place the onion stem cut side down on the cutting board, cut it in half through the root, and peel back the skins as in steps above for slicing an onion root to stem.

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Fill a pot with potting soil and make a hole in the middle about the onion's depth and width. Place the onion in the hole and cover with soil. Water and put the pot in a sunny spot. Harvest the green sprouts as needed for cooking. If you get a sprout with a flower, wait until the flower goes to seed.