Occasionally I do cook with the green onions if I am out of yellow onions, you just have to use more of the green onions. Thank you for this enlightening article about onions, Chris. I have learned a lot about onions from it! Are yellow onions and dry onions the same. If not, how are they different? Thanks and looking forward to the answer.
But for salads Red onions give more flavor. So good to see this article! I think the nutrients might be almost the same, dont u think? Nothing like the smell of brown onions grilling on a hot barbecue yum. Christine, yellow onions are usually the most popular when it comes to cooked dishes, red onions for salads and a milder flavour. I think of them as yellow for the colder months and red for the warmer months. I love onions, use them in my salad all the time. Have a great day. Am tired of wasting half an onion.
Ahoy there! Yes, onions can be frozen. I thought it was a virus but only get the symptoms recently since I have been putting red onion in my food. Symptoms can last for 12 hours but I can eat other onions fine. Any ideas? Not sure what the culprit could be, maybe you have an allergy to its anthocyanidins?
You should abstain from cooking onions and try to eat them fresh in small quantities like a few slices on sandwiches or diced in fresh salads. This is because onions are extremely good for your health, but cooking, heating, and frying them makes them loose virtually all of their healthy benefits. Any comments??? I have experienced reflux after eating certain foods but onion and garlic have never been one of them.
I found this answer on a thread link below dealing with the same question that might come in helpful as a starting point. In summary, onions have been found to loosen the LES lower esophageal sphincter. I know yellow onions have a stronger flavor and a lot more sulphur, maybe that is part of it. I am trying one of their recipes, for chicken soup without any onions. Never have done that before. Actually, it is quite tasty: they use dill, bay leaf and thyme for the flavoring.
And lots of carbs: carrot, potato, parsnip, and celery. Hi Chris, would you know the sugar content of yellow vs. Somehow food cooked with red onions always seem to taste sweeter. Many thanks. Glucose readings in type 1 and type 2 diabetics fell and remained lowered for four hours after eating. Hi Chris, I just came across your blog while looking to find some answers about onions. I was just in Greece this past month visiting family and just about everyday we would eat the traditional Greek salad.
Tomato, cucumber, onion, and feta. What always amazes me is the onions my mother in law uses are so crisp and not bitter at all. They are not big and on the outside they look like a regular yellow onion. Could they be a difference in their soil or maybe they are sweet onions?
Here in Michigan I use red onions for my greek salad but they are still way more potent than what I had while in Greece. Where does the Vidalia onion fit in? It appears to be yellow in color, yet in the store is separate from the other yellow onions. I venture to guess that it has a sweeter flavor than other yellow colored onions. The Vidalia is considered a sweet onion. Vidalia onions are from Georgia.
I put them in about 5 different of my favorite stews. And, I need them for French dishes. What can I use instead of tiny, white onions? Should I quarter a white large onion? Should I use shallots? Please help. Maybe halved, than each half quartered. The yellow onion is my favorite one in most general stews. Just keep in mind that as the onion cooks and approaches the translucent stage, it becomes slightly sweeter to the taste.
Take care. Much too sharp. Spanish onions are usually more expensive here are large and sweet and can be eaten like an apple, cooking onions are white and make eyes water, red onions sweet and tasty — make a lovely tarte tartin with red onions only — full of flavour — not as you comment.
To the best of my knowledge yellow onions are more commonly referred to as brown onions or cooking onions in the UK. Is that correct? I was just checking out your Pinterest page when this comment showed up! I def. It was very useful and kept very simple.
Keep up the good work! Hi Sharon, White, yellow, and red onions are generally the same size, though depending on where you get your groceries they may have small, medium, and large varieties available. Are they breeding them to be more like Vidalias? The Bermuda Onion and the Vidalias are good for eating raw on burgers or salads. What has happened to the yellow onion?? I want a savory cooking onion. Thank you for this article on onions. I stayed away from the white ones for decades because I erroneously thought they had to be the strongest.
They are not and they are delicious. But pickled red onions are very popular among my family and friends and I always have a jar of them in the fridge. Very easy to make, too. Put it in a glass jar, shake it up to mix the ingredients, set it in the fridge for hours and voila!
Gorgeous onions that go on everything from salads to tacos to sandwiches or just by themselves. Two friends make salad dressing with the leftover brine. I thank Marcela Valladolid for this recipe. But remember, it has to be a red onion for the full effect. I found this article on onions so helpful, but the nutrient lable fails to mention manganese.
This is present in onions and is a necessery nutrient. Thanks again and look forward to more content. How should you store the rest until you need to use it? This is one of those cases where you have to break the no-fridge rule. Wrap the onion tightly using plastic wrap, and then place it in an air-tight container or a ziplock bag or something similar. Onions are real chummy and they like sharing. Placing it in an airtight container keeps the onion from sharing smells and flavors with the other foods in the fridge.
The tight plastic wrap keeps it from drying out too soon. It should last for about 2 weeks that way. After the onion has been refrigerated, it may have a metallic or sour-like taste if eaten raw. For that reason, if I have a refrigerated onion, I will use it in dish where the onion has to be cooked. I have to disagree. I grew up only on the yellow onion. Then as an adult I tried the white onion for the first time. It was okay, and on the mild side.
Even among onions there are many, many different types, each with its own special qualities—a distinct onion personality, if you will. So what do we like about the different types of onions? And in what situation do we prefer one over the others? These are the great questions of our time Here's what you need to know about the different types of onions:. In terms of pungency, white are generally the mildest, red the sharpest, and yellow somewhere in between.
In fact, nearly 90 percent of all storage onions grown in the U. Sweet onions are much less pungent, and yes, sweeter, than yellow onions. Unlike other onions, sweet onions spoil quickly and should be stored in the fridge. Best For: Gratins, roasted vegetables, onion rings. My favorite? On the grill with a little olive oil, salt and pepper! Here's what you need to know about these incredibly versatile vegetables. Yellow Onions. These are a good all-around onion, great for cooking and flavoring dishes.
By far, they're the most popular onion sold in America and versatile enough for just about anything. Yellow onions are a smart choice for caramelizing, which draws out their natural sweetness.
White Onions. These onions are slightly sweeter, a bit milder in taste than yellow onions. They're a good choice for dicing and serving raw on sandwiches and salads or in fresh salsas. Red Onions. These onions are colorful and spicy-to-mild flavor.
Because of their bright color and crispy texture, they're great for salads, salsas, and other fresh recipes. They're also excellent sliced for sandwiches.
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