Onions are undoubtedly one of the most commonly used vegetables all around the world. They can be included in numerous dishes such as soups, stews, in sandwiches, salads etc. This vegetable is very healthy and can also improve the flavor of some meals. Onion comes in three types: white, red and yellow. In case you don’t know the difference between these three types and how to use them keep reading to find out.
Yellow onions
This type of onions is an excellent food addition to meat, stews and soups. Its flesh is white and the skin is papery and yellow-brownish. This onion becomes sweeter during cooking. Chopping yellow onions make the eyes tear because they contain high amounts of sulfur.
White onions
These onions are white on the inside and the outside too. Their taste is milder than the taste of yellow onions. White onions are commonly used in Mexican cuisine. They are prepared the same way as yellow onions; however they can also be added to raw chutney and salsas when minced.
Red onions
Red onions have a sweet and mild taste which makes them excellent for raw dishes such as sandwiches and salads. During cooking their red color sometimes washes off. Red onions don’t really improve the flavor of a meal so they are not recommended for cooking.
How to pick the right onion
- They should be firm, have a crackly outer skin and a mild scent
- Avoid onions with mold or dark spots
- Onions should be stored in a dark and cold area but not in the fridge because that way they lose the aroma