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Onions are an important ingredient in many of my recipes. Even if you think you do not like onions, they are necessary. These recipes will fall flat without them.
In general, I use yellow onions (sometimes called brown onions) as an ingredient in my recipes. Red onions are much stronger in flavor and are good raw in salads if used sparingly. White onions are suitable for cooking and serving by themselves — perhaps with a sauce — as a vegetable side dish.
I prefer onions that are somewhat long instead of truly spherical. They are easier to start, by cutting away the stem end without sacrificing too much usable onion. I always start at the stem end and then peel the entire onion. If I do not use all of it, the intact root end keeps the remainder fresh in the refrigerator.
I refer to "green onions" in some recipes. In some areas, these are called scallions. They are merely immature onions that were harvested before they formed bulbs. Sometimes I find spring onions, which are larger green onions where the bulbs were just starting to form; these are even better than ordinary green onions. I cut away the root end and any withered tips of the leaves; then I use the entire plant.
29 July 2010
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