Onions

Onions are a versatile and essential ingredient in many culinary traditions, prized for their ability to add depth and flavor to a wide array of dishes. They are available throughout the year, with some varieties having specific seasons. Yellow onions are the most common and are known for their balance of astringency and sweet notes, making them incredibly adaptable in the kitchen. Onions are a cornerstone in cuisines such as Indian, French, Italian, and many others, often serving as the foundational base in soups, stews, sautés, and sauces.

Onions Synonyms

Bulb onion
common onion
garden onion

Onions Substitutes

Different Forms/Types of Onions

Chives

Related to onions, these are used as herbs and provide a delicate onion flavor to dishes.

Shallots

Small, elongated onions with a milder flavor, often used in fine dining and sauces.

Fresh bulbs

Onions are most commonly available as fresh bulbs, which can be yellow, red, or white, each with their own flavor profiles suitable for different dishes.

Pearl onions

Small, mild, and sweet onions that are often pickled or used whole in roasts and stews.

Pickled onions

Onions that have been preserved in vinegar, offering a tangy flavor suitable for sandwiches, salads, and as a condiment.

Cipollini onions

A type of small, flat onion known for its sweet taste, ideal for roasting or caramelizing.

Dried onion flakes

Dehydrated onion pieces that can be rehydrated or used as is in cooking for a concentrated onion flavor.

Frozen chopped onions

Pre-chopped onions, frozen to preserve freshness and save preparation time.

Green onions/scallions

Young onions harvested early with a milder taste, used both raw and cooked for garnishing and flavoring.

How to Choose Onions

Select onions that are firm and heavy for their size with dry, papery skins. Avoid onions with soft spots or visible signs of decay. The necks should be tight and dry. When buying bagged onions, check that there are no damp, soft, or moldy onions in the bag. For specialty onions like shallots and cipollini, look for dry skins and no sprouting.

Cooking/Prep Tips for Onions

Onions are a foundational ingredient in many cuisines, offering a range of flavors from sweet to sharp depending on how they are cooked. For intermediate and expert home cooks, understanding the nuances of cooking onions is key to unlocking their full potential. When caramelizing onions, patience is essential; they should be cooked slowly over low heat to bring out their natural sugars. This process can take upwards of 30 minutes but results in a deep, sweet flavor. For a sharper taste, onions can be quickly sautéed or used raw in salads and salsas. Keep in mind that different onion varieties have distinct flavors and uses; for example, sweet onions are ideal for caramelizing, while red onions are often preferred for fresh preparations due to their vibrant color and milder flavor.

Shelf Life of Onions

Store whole onions in a cool, dry, well-ventilated place away from light, which can cause them to become bitter. Do not store them in plastic bags as lack of air movement can reduce their shelf life. Keep them away from potatoes, which can emit moisture and gases that can cause onions to spoil more quickly. Chopped or sliced onions can be stored in a sealed container in the refrigerator for up to 7 days. Pickled onions should be kept in their original brine in the refrigerator once opened. Frozen onions should be kept frozen and used directly from the freezer to maintain their texture and flavor.

Recommended Brands for Onions

pickled onions: Haywards

dried onion flakes: McCormick

frozen chopped onions: Birds Eye

Cooking Techniques for Onions

Grilling: Grilling onions over high heat imparts a smoky flavor and charred exterior while maintaining a slightly crunchy interior. This method is perfect for adding a bold taste to burgers, salads, or as a side dish.

Sautéing: Quickly cooking onions over moderate heat allows them to soften and become translucent without browning. This method is often used as the first step in recipes to build a flavor base.

Caramelizing: Slowly cooking sliced onions over low heat draws out their natural sugars, resulting in a rich, sweet, and golden-brown finish. This technique is used to create a deep flavor foundation for soups, stews, and sauces.