Onion (Red, Yellow & White Onion)
Onion Plants & Onion Sets - Onion Seeds for Sale
What is an onion?
The versatile onion is a necessary component in a plethora of cuisines. These subterranean bulbs, which are native to Asia, are valued for their depth and flavor in savory recipes around the globe. With juicy meat and a papery, dry skin, ripe onions have a strong flavor that intensifies into a delightful sweetness when cooked for an extended period of time.
Onion varieties vary in size, color, and strength. The most widely recognized type is the yellow onion, which has greenish-white flesh, a strong flavor, and a pale golden skin. With their beautiful purple exterior and reddish-pink flesh, red onions make a pretty but tastier substitute for yellow onions.Shallots are a small, delicate-flavored onion subspecies that are essential to French cooking.Spring onions are identifiable by their long, green leaves; they are immature onions that are harvested before the bulb is fully grown. Similar to red onions, they are typically used raw in salads and have a mild flavor.
When finely cut onions release an oil that is flammable, sulfurous, and causes tear ducts. Cooks have come up with a number of strategies to stop this over the years (freezing the onion or using goggles, for example), but they are rarely totally successful. Since the majority of the oil is found in the onion’s root, it is better to avoid cutting into it.
Discover the health advantages of onions and try some of our best onion recipes.
How to prepare onion
First, cut off the top of the onion, leaving the root in place. Next, take off any brown outer layers and the papery skin. Cut the onion in half lengthwise to begin chopping. Keeping the cut-side flat on the work surface, make a succession of incisions without going through the root, first horizontally and then vertically. Slicing an onion requires a solid grip. As you proceed, it should crumble into small bits. Once you get to the root, which you can now discard, keep chopping.
In order to slice it, remove the root and a little portion of the base (to keep it steady on the cutting board), and then cut away the slices as you work your way up from the root end. Then, if desired, divide each slice into rings.
All onions are best prepared just before use.
How to chop an onion/How to cook onions
Saute finely chopped or sliced onion for 7 to 10 minutes, then utilize it as a foundation for soups, stews, and pasta sauces. Scoop out slices and roast for 40 to 50 minutes. Halve, coat with batter, and deep-fry for three minutes. Bake for 20 to 30 minutes.
To create onion rings, slice onions thickly, dip them in batter, then deep-fry them. These make the ideal accompaniment to burgers or ribs. To prepare a thick onion gravy, slowly fry onions in butter until they turn brown and caramelize. Then, add stock. Alternatively, use their layers to stuff our recipe for stuffed onions with spicy lamb mince. Long-cooked onions take on a sweet, sticky quality that makes them perfect for use in recipes like sticky onion & cheddar quiche or onion chutney.
How to store onions
Store onions in a cold, dry, dark area. You may keep spring onions in the refrigerator for up to a week.
Learn how to grow your own onions from the experts at Gardeners’ World.
Choose the best onions
Onions should be firm and free of any moist, moldy, or squishy places. Select from the following options based on your recipe:
White onion: spherical to oblong, with uniformly white flesh and a white, papery skin. They are excellent baked or stuffed because of their powerful flavor; use them raw in salads only if you want a strong onion taste.
Yellow/brown onion: a nice all-purpose onion with yellow flesh and a pale golden skin.
Spanish onion: features skin that is a similar color to that of a yellow or brown onion, but it is often larger and has a milder, sweeter flavor. These work well in stir fries, salsas, and omelets.
Red onion: Their skin is a characteristic reddish-purple color, and the edges of their white rings have a reddish tinge. Their sizes vary. The flavor is quite sweet and subtle. Excellent with roasts, salsas, salads, and marinades.