There are many different varieties and kinds of onions, especially the red, white and yellow onions. Each color and kind has their own unique flavor and can be used in a different way. Some can be fried, roasted, cooked or eaten raw. Others, are best left to eat raw instead of cooking with them. Knowing which color works best for each cooking method is important for keeping your dishes tasty! So, what is the difference between onion colors?
Difference Between Onion Colors:
Red onions have a wonderful bright color, which is actually more purple than red. Red onions are also rich in anti-oxidants. They are known for the cholesterol lowering effects. Red onions have a light, sweet taste with a bit of a bite. Red onions are commonly served on salads or served as an edible garnish. Red onions are considered a sweet onion, not a ‘cooking’ onion.
Yellow Onions are a full-flavored onion with a papery skin. They are the most common colored onion used for cooking. They work well in any type dish and any type cooking. Yellow onions turn a warm brownish color when cooked.
White onions are pure white and have a mild sweet taste. They are most commonly used in salads and Mexican dishes. When sauteed, they turn a nice golden color.
Green onions have a mild flavor. Both ends of the onion can be eaten. To use, just trim the tops and bottom. My favorite dishes to use green onions in is salads, pasta and on baked potatoes! They can be used anywhere you would use chives. They’re also tasty grilled! Green onions should be stored in the refrigerator and will last approximately a week before wilting.
Vadalia and Walla Walla onions have a wonderful sweet taste. These onions can be white or yellow but can be distinguished from the regular white and yellow onions by the flattened appearance. With their wonderful sweet flavor, they are great sliced and served with with sandwiches. Unlike the white, yellow and red onions, both Vadalia and Walla Walla onions should be refrigerated as they tend to be more perishable.
Storage of onions
Whole onions should be kept in a cool, dry, dark place that has plenty of air movement. When growing our own onions, once harvested we trim the roots and braid the stalks together to get hung in the pump house until needed. Once onions have been cut, store them in a sealed container in refrigerator for up to a week.
Do not store onions in plastic or plastic bags! The lack of ventilation will cause them to spoil.
If you only use 1/2 of the onion, save the root end for storing. The end with the root attached will store longer.
Diced or chopped onion can be frozen for later use. The don’t need to be blanched. I do this and freeze them in freezer bags. It makes it really convenient when you need diced onions for cooking.
Tips for using onions
Reducing Tears: Stick the onion in the freezer for about 5 minutes before peeling and slicing.
Finger saver tip for dicing: Slice the onion in half. Peel the skin layers of each half down to the end and turn outward. This will give you a handle in which to hold the onion. In case you are accident prone like I am Slice vertically and then horizontally for diced onion.