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Different Onions, Different Tastes

Different Onions, Different Tastes

If you ever want a guest to come into your kitchen and immediately say, “Wow, it smells so good!”, here is how you can get that done. Cut up an onion, put it in a pan with a little olive oil and salt, then sauté away! I love cooking with onions and here are a few helpful tips on how best to use the onions most commonly found in a kitchen.

Yellow Onions: I feel like yellow onions are the mother of all onions in the kitchen. In a pinch, they will get the job done. They have a sharp sweet flavor that just gets sweeter when being cooked. I usually use this onion when roasting meats or vegetables. I also use them when making broth.

White Onions: White onions have a little bit more of a fresh kick. When diced they are great eaten raw. I love using them for salsa, guacamole or toppings on tacos.

Sweet Onions: Oh my goodness I love sweet onions! They might be my favorite. They are sweet and delicious when caramelized. If I am cooking onions to top burgers or steaks the sweet onion is my go to!

Shallots: Sweet yet a very smooth tasting onion. I use this onion when I want that onion flavor but I want it mild. Creamy soups like carrot or a squash soup are perfect examples of a great place to use a shallot. 

Red Onions: Like white onions, I find that I usually eat red onions raw. They are a bit sweeter than a white onion and great for salads and sandwiches. 




Photos by: Anna Pata

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