White Onion vs Yellow Onion | Cooking school

By Dana Beninati for Food Network Kitchen

Dana is the host, chef and bartender.

Undoubtedly the most used vegetable, onions are easy to cook, have a rich flavor and are delicious both raw and cooked. For many recipes, onion type is irrelevant, as proven by our favorite dish. French Onion Soup. But sometimes, onions make the difference. Here’s our rule of thumb: use raw white onions, yellow onions for cooking, and red onions for pickling or baking. But we are ahead of ourselves. Before learning about the many layers of the onion family, we must first peel off their paper-thin skin, which is what distinguishes most varieties. Keep reading to learn the differences and best uses of each type of onion.

White onions are our favorite for raw cooking because their flavor is pleasantly sweet, but less harsh than yellow onions. They can be identified by the white, thin, and flaky skin.

Uses: If you’re making a salad, mixing salsa, or topping a burger, white onions are the best choice thanks to their short finish. In other words, their flavor doesn’t linger in your palate like other onions. If you want to retain their flavor, you can slice them and soak them in cold water for about an hour before serving.

Yellow onions are the most widely sold onion in the United States. Their spice layers are covered with a yellow-brown skin, thicker than that of a white onion.

Uses: We use them for cooked dishes because their taste and texture are heat resistant. In fact, their sweetness increases with long cooking, making them ideal for classic dishes like French Dip Onion or caramelized Onion. We avoid using yellow onions for raw dishes because their natural flavor can be pungent and intense.

Easily a longtime follower of the onion family, a Spanish onion can be yellow or white.

Uses: They are large and solidly built and withstand cooking well. When a recipe calls for Spanish onions, white or yellow onions are fine.

The hottest red onion is known for its sharp flavor and vibrant color.

Uses: Their signature color fades after cooking and can discolor other ingredients, which is why we love them for pickled. But red onions really deserve attention when grilled, where they become beautifully scorched on the outside and creamy on the inside. Onions are white and golden lighter than when grilled, where they usually burn on the outside and become tender on the inside.

Sweet onions, also known by the regions in which they grow, Vidalia, Georgia and Walla Walla, Washington, are vegetables of the respective states. And with good reason – their reputation makes them a great source of onion flavor, without any rigors. They have a flattened shape and a much shorter growing period, only from April to August, so enjoy them while they are available.

Uses: While they resemble preserved onions in texture, they have a significantly sweeter flavor, making them a great addition to neutral ingredients like eggs. Try them out in southern favorites Vidalia onion cakeand avoid them when making caramel because they become too sweet.

Scallion, often confused with scallions, are young onions that are picked before the bulbs can fully form or swell. Very seasonal, as their name suggests, these onions can be easily found between March and August.

Uses: Once you have a few on hand, prepare them simply by rubbing them with olive oil, salt and pepper and then roasting at 400 degrees until caramelized.

Scallion, also known as scallions, are aromatic herbs. Compared to their larger cousins ​​above, they have a milder flavor and much softer texture. So many that they can easily be cut with a pair of kitchen scissors.

Uses: For garnish while raw, chopped scallions are an easy way to brighten up any savory dish. We also love cutting them into large pieces for quick cooking stir-fried meal Or leave whole and grill for a summer BBQ.

All stock onions (white, yellow and red) are dried before being sold. This is what allows them to last a long time at home, if properly maintained. Store them in a cool, dry, ventilated place like a pantry, basement, or even a garage. Avoid storing onions with potatoes as they will spoil faster. Did you know tights can be used to store onions? Place an onion in your tights and tie a knot before adding another. Repeat this action before hanging your onion “rope”. Stored in this way, onions will keep for more than a month.

Store sweet onions in the cool of the refrigerator, individually wrapped in paper towels. When stored this way, they last for several months.

Green onions should be stored in the refrigerator, ideally in a perforated bag. They should be used within 4 days.

Green onions are softer than white, yellow and red onions. Store them in the refrigerator, where they will last for 1 to 2 weeks.

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