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Different Types of Onions and How to Use Them

Generally, there are different varieties of the same plant and it depends on which one is recommended for one use or another. This is the peculiar case of the onion, loved by many and hated by many others, the one that makes us cry every time it corners us on the cutting board but gives […]

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Generally, there are different varieties of the same plant and it depends on which one is recommended for one use or another. This is the peculiar case of the onion, loved by many and hated by many others, the one that makes us cry every time it corners us on the cutting board but gives a special flavor to each recipe where we include it.

Generally, white or yellow onion is very common in our kitchens, but the truth is that there is an interesting range of types of onion that we are going to present to you below and that will surely form the perfect complement to your next dishes.

The onion, of the Allium cepa species, is a basic ingredient in our gastronomic culture, it provides a sweet taste when it is used cooked and a touch of spice when it is served raw. But do we know the different varieties? Today it is easy to find more than a dozen varieties of onion , some more common and others more “rare”, so it is difficult to know the proper use that we should give each variety, but do not worry because we are going to help you with a simple guide.

Onion is one of the star ingredients in our kitchens because it is preserved for a long period of time and is cultivated throughout the year, but you have to think that the onion really has an ideal season. The onion that is harvested in spring / summer that is available for sale from March to August, without recently harvested onions and therefore its flavor tends to be softer and sweeter, being these excellent to eat raw. However, the onions harvested in autumn / winter come from the same plant as the previous ones but are left to ripen under the ground for a few more weeks, so they become larger onions, with thicker skin and with a lower degree of humidity. These are ideal for storage and tend to have a spicier flavor making them ideal for cooking.

Onion Powder and its benefits

Onion Granules vs Onion Powder: Onions are one of the vegetables that cannot be missing in a kitchen, since their unique flavor gives many dishes a touch as special and delicious as no other.

The onion powder, as well as the whole, offers health benefits that should be taken into account by all the people who consume it, since in addition to being a basic ingredient in almost any meal, whether to season, as a side, or perhaps as part of a salad, it provides a large amount of nutrients that promote the proper functioning of the digestive system.

It is important to mention that onion powder hardly loses its properties when dehydrated and processed, which implies an advantage for people who like to consume it and are unable to achieve good digestion, if they consume it whole.

Let’s see below the different varieties that are easier to find on the market.

Spring onions

Chives and spring onions are very similar in appearance and flavor , they are yellow, red or white onions but they are harvested from the ground more quickly when the skin is still thin and the flavor is milder than that of the white onion .

Appearance: They look the same as chives but with a bulb at the bottom, it is not completely straight.

Flavor: They have a mild flavor, although they have a spicy point if consumed raw. Cooked they are totally tender and sweet.

Vidalia onion

Vidalia is the registered name of the sweet yellow onion that is grown in the city of Vidalia (Georgia). This onion is very low in pyruvic acid, the culprit acid in our plantains in the kitchen . Among the varieties of onions it is one of the softest.

Appearance: It has a top-like appearance, narrower in the stem and root and wide in the central area. Its skin is yellow and thin, similar to paper.

Flavor: Very sweet and fresh, ideal to eat raw.

Yellow onion

The yellow onion is one of the most used onions in the kitchen because of its strong but not strong flavor, which makes it very versatile for culinary use. There is a variety within it, normally labeled under the name of “Spanish yellow onions”, they have a milder and sweeter flavor that makes them ideal to eat raw.

Appearance: Its size can be between that of a golf ball and a baseball approximately. Their flesh is light yellow or golden in color and their skin is papery.

Flavor: It has a remarkable flavor raw and very smooth when cooked.

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