Types of Onions in Cooking
The second I cooked with shallots, no other onion will do... Although only available a few times a year, the 1015 onion comes close!
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Types of Onions in Cooking
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).
Types of Onions in Cooking
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.
Types of Onions in Cooking
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.
Types of Onions in Cooking
I'll report back Re: the NY Bolds/ theories about onoin gimmicks/ shedding of tears.
Website: http://www.spiceburst.com
Location: Austin, TX
About: I own an infused sea salt business in Austin and I got started because I love to cook!
Favorite foods: Ribeyes, sweet-hot pork ribs, scalloped potatoes, almonds, shallots, mushrooms.
Last bite on earth: A chile and pineapple glazed ribeye with a side of garlic mashed potatoes and red wine button mushrooms.