PrintTypes of Onions in Cooking
Does the type of onion really matter when one is cooking it? I know red is best raw and shallots have a milder flavor...but when one is just dicing up half an onion for a casserole or a stir-fry or something of that nature, does it matter which variety is used? I tend to buy just the yellow/brown ones for multi-purpose cooking because they're generally of a good price and seem pretty versitile...am I doing it wrong?
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10 Comments:
To be honest, I use what I have. The exceptions are - when the recipe calls for shallots, I don't sub onions - and scallions really don't taste like regular onions so I'd not be likely to substitute onions if the recipe called for scallions.
I usually buy one big red onion and use it chunk by chunk, wrapping it in plastic between uses.
As far as storage, big difference. The sweet varieties like Oso Sweet and Vidalias do not store well. You should buy those "as needed" vs. buying a whole bag unless you think you'll use them quickly.
If I have a choice between peeling 57 little bitty onions vs. peeling one honking Spanish onion, I'll go for the Spanish every time.
chiff0nade at 4:07PM on 05/07/08
Good question, rosezilla. I'd like to add another. I know that Vidalias and Walla-Wallas are sweet, but does anyone know about BOLD onions? I bought some the other day- New York Bolds/ "The Onion with Attitude." Have not tried them yet, but really they just look like typical yellow onions. Is this just some sort of marketing gimmick or play on the opposite of Vidalias?
Kerosena at 4:12PM on 05/07/08
@chiff - I usually use Spanish onions in my "regular" cooking for the very same reason! I also, for the most part, do the same thing as you do with red onions - buy one or two big ones and use them chunk by chunk, usually in salads (unless I make red onions relish/jam), although I also use them in cooking sometimes. In raw applications, I always use red onions or shallots (but I wouldn't use red onions in my shallot vinaigrette, for instance).
I buy Vidalias when I have a "purpose" for them - like making a quiche or simply caramelising the entire bag.
@Kerosena - I haven't heard about bolds yet, but it does sound like a marketing gimmick to me.
brooke29 at 4:35PM on 05/07/08
I heard on a Rick Bayless show that the yellow onions tend to soften more and faster when cooking, while the white onions (not sweet, but regular whites) stay a little crisper when cooked. I find that to be true and use the whites for dishes which are cooked but where I want a fresher, more summer-y taste: omelets, frittatas, some reduction sauces, light soups and so on.
Blue Iris at 4:52PM on 05/07/08
@Kerosena - Sounds like you better be ready to shed some tears when you peel that bad boy.
@brooke - "caramelizing the whole bag" sounds like my absolute favorite kind of therapy. I have an ex husband who is still alive because I used to buy a bag of carrots and brunoise the entire bag.
chiff0nade at 6:22PM on 05/07/08
The second I cooked with shallots, no other onion will do... Although only available a few times a year, the 1015 onion comes close!
tsierer at 10:12AM on 05/08/08
I'll report back Re: the NY Bolds/ theories about onoin gimmicks/ shedding of tears.
Kerosena at 10:28AM on 05/08/08
I mostly use yellow onions in my stir fries. The vidalia onions come from Georgia and are coming into season. They are a sweeter onion. I use them in my Crust less Quiche recipe.
SusanBillieTaylor at 1:13PM on 05/08/08
I use yellow onions as an all purpose onion. Red onion is good for color as in, say a mango salsa with jalapenos, cilantro and mint.
Caramelizing onions are fantastic! They get sweet and can dress up anything from quiche to grilled sausages, burgers, you name it. Might have to try with red and/or maui or sweet onions.
bster18 at 7:51PM on 05/08/08
I like red onions for most purposes. Vidalias & other sweet onions are fine raw but I dont like how they cook up---flavor is too whimpy for me. FOR COOKING PURPOSES----onions freeze just fine---then toss frozen into whatever you are cooking. You can carmelize a lot of onions at one time by doing it in the oven. Roasted onions or roasted shallots are great for a variety of things as well as is of course roasted garlic. Refrigerate the onions before peeling for less tears (you can also peel them underwater but it is hard to hold you breath that long).
Ask Cookey at 8:38PM on 05/12/08