Onions; they make us cry, but we still love them. We often find ourselves at our local greengrocer with a red onion in one hand and the white onion in the other, thinking to ourselves, “is it red onion for salads, or white onions?”. Spoiler alert: we always buy the wrong one.
If this sounds like you, have no fear – we’ve put together the ultimate onion guide for you!
Papery and brown on the outside, deliciously crisp and white on the inside. Brown onions are a great kitchen staple. They can be used in all types of dishes, from soups and casseroles to salads and sandwiches.
Eschalots are sweeter than brown, white or red onions. They have a distinct well-balanced onion flavour. Eschalots are mainly used in French and Asian cooking.
You know the ones that are long and green, with the hair-like roots on the bottom? Yes, those ones! Shallots can be eaten raw or quickly cooked, best used in salads or thrown into a stir-fry just before it’s ready!
Pickling onions are about the size of a 20 cent coin, and are perfect for pickling – hence the name! Pickling onions can be added whole to slow-cooked casseroles and roasts.
It’s no surprise, that red onions are in-fact, red! Red onions are great to eat raw in salads or salsas. When they’re cooked, they develop a sweetness which makes them a popular choice for caramelised onions.
Spring onions are very similar to green onions. They’re perfect for adding to soup, stir-fries and salads.
What’s better than steak on the barbie? Steak and onion on the barbie! White onions are great for general cooking and barbequing.
Cutting onions and leaving them in the fridge to reuse makes them poisonous
This is not true! Cut onions are not poisonous if they are handled properly. It’s safe to store cut onions in a sealed container in the refrigerator for up to 7 days.
#1 – Use a sharp knife, as it releases less enzymes into the air.
#2 – Wear kitchen goggles to protect your eyes
#3 – Cut the root last as it has a higher concentration of enzymes.