All About Onions
Nov. 30, 2011 10:54 pm
Updated: Dec. 3, 2011 2:19 pm
It's only been within the past few years, once my interest in culinary efforts began to blossom that I began using the revered ONION. Previously, I proclaimed that I didn't like them, and would pick them out of my food if I could!
Today, I tasted a little slice of heaven once again... after being introduced to French Onion Soup some years back... Hence, me sharing my confusion regarding the ONION!
Most common is the yellow onion... Now, I've referred to the yellow onion as a "Spanish," or "Brown" onion, figuring they are one and the same, though I just checked and seeing pics of both yellow and brown, they certainly look different, which suggests to
me that they would taste different, ergo... they are NOT the same!
Next, are the "Sweet" onions, Vidalia, Wallawalla, and I think I bought a Texas Sweet a while back. I can only presume that despite the differences in name, these onions are pretty much alike in flavor.
So we move on to the Scallion, which I've also heard called a Spring or Green Onion. If there actually is a difference, I presume that it's so slight only a grower would know the difference.
Now, we head toward the part of the family that is related to GARLIC, and meet the SHALLOT, which I truly believe is a specialty onion... The shallot, to me, has a very distinct flavor, that I doubt would be practical to make soup... but then, who knows?
So, I am totally forgetting the White and Red onions. Now I like the red (or purple?) for certain dishes... Seems they are a bit milder than the others, but I must admit that I'm at a loss regarding the white onion. I did read some time ago that if you plant
scallions in the spring, you'll have mature white onions in the fall... My attempt at this failed as soon as the temperatures escalated into triple digits and the few I'd planted wilted and died. Yet I still don't know the difference in flavor to the yellow.
I'm also aware that the LEEK fits into the picture somewhere, but as I've bought maybe two leeks in my entire life, I'm not ready to include them with any importance, though I did make a potato leek soup a few years ago (I wasn't impressed with the recipe...)
Mostly, I buy yellow onions for everyday cooking, shallots when I want a shallot, green onions (which usually go to compost,) a red onion from time to time... and sweet only when the recipe calls for it... Basically, when I "read" onion, I presume yellow.
So, that's my story about onions... Now I put them into food, rather than pick them out! I hope that I get tomato and have fresh lettuce before my partial red onion bites the dust... I'm ready for a burger stacked with veg's, cheese and thousand island dressing!
So, I guess IT'S ALL ABOUT ONIONS at Casa de Crazy... at least right now!
Be well, and add a pinch of "crazy" to each meal you prepare...