Onion is undoubtedly one of the most widespread foods in the world, since is present in the cuisine of the five Continents. Hence the importance of knowing the different types of onions, their characteristics and uses.
These aspects are of utmost importance when choosing the most appropriate for its texture, color and flavor, although in culinary terms, all give excellent results and they give food that special touch.
These are the five types of onion that we can find
Spring onion
The chives characteristics they have quite a difference with the other varieties of onions. Onion bulbs are not well defined (20 to 25 mm). These form a kind of tuft of leaves 30 to 80 cm wide and about a foot wide and can be eaten raw and their flavor is very similar to conventional onion.
The long dark green leaves are cylindrical and hollow, their flavor being less strong than bulbs and using them raw or cooked. Its yellowish-white flowers, rounded in rounded umbels, appear in spring. They are also eaten raw. Chives are ideal for preparing fried foods as it has medicinal properties; in particular, antibacterial, antiseptic and diuretic. What’s more strengthens the immune systemlowers bad cholesterol levels, triglycerides and high blood pressure.
White onion
The white onions They vary in size, ranging from medium to large, and are globular in shape with rounded or slightly conical ends. The bulb is covered by a glossy white skin with the appearance of parchmentdry and thin texture. Beneath the skin, the transparent white flesh is firm, crisp and juicy with many layers of fine white rings. They are tender with a spicy and slightly sweet taste and contain vitamin C, vitamin A, potassium, calcium, fiber, and flavonoids.
White onions are best suited for raw and cooked applications such as roasting, sautéing, and frying. When used fresh, the onions can be sliced and mixed into a saladminced and mixed into white sauces, burgers and wraps. White onions can also be sectioned and added to soups, stews, and broths, baked in casseroles, grilled, and served with roast meats or used as a garnish.
Yellow onion
Considered by many as the multipurpose onion and one of the most used in international gastronomy. Yellow onions have a good balance of astringency and sweet flavor, and they become softer the longer they are cooked and is that they are generally large in size, their outer skin is tough and their layers are fleshy.
Spanish yellow onions are a species of this onion and slightly sweeter and milder in flavor bulbs can be found. Contains vitamin C, potassium, calcium, fiber, and flavonoids.
Yellow onions are best suited for raw and cooked applications. The small bulbs are the most used in their entirety and the skins can be peeled by boiling for two minutes. They can be added in stews, gratins and stewsare used to flavor soups and broths, glazed and served on their own, or can be added to roasted meats and vegetables as a hearty side.
Red onion
The red onion is very similar to the yellow one in flavor, but its different layers are slightly less tender and meaty. They are crisp, sweet, and slightly spicy when fresh and when cooked, they develop a flavorful, sweet, and slightly less spicy flavor than full-size onions. They contain antioxidants, flavonoids, fiber, vitamin C, vitamin A, calcium, and potassium.
This species frequently used to prepare salads, sauces and other raw recipes for its color and mild flavor. They can also be cooked on charcoal, broiled on skewers, glazed in lemon or balsamic sauce, creamy with bacon, or added to roasted meats and vegetables. Like the yellow onion, the small bulbs are used in their entirety.
Onion Vidalia
This onion presents a balance of astringent flavor with its mild sweetness. It is extraordinary thinly sliced and served in salads or sandwiches and its color can range from white to yellow and regularly exhibits a flattened shape. Contains antioxidants, fiber, folic acid, and vitamin B.
