What is the difference between types of onion? Bulb onions, like red, white, sweet, and yellow onions are similar, but with subtle differences. All onions can be eaten raw, or cooked, but some are better suited for specific culinary uses. For detailed onion information, visit this page on my website http://www.myfoodchannel.com/onions/. For recipe ideas, check out the Chef Buck playlist: http://www.youtube.com/playlist?list=PL2EFBD7E8FE2BB552 and to print all recipes visit my website at http://www.myfoodchannel.com/ Connect with this media to catch all of my videos...thanks: MY OTHER YOUTUBE CHANNEL: http://www.youtube.com/user/buckredbuck FACEBOOK http://www.facebook.com/buckredbuck GOOGLE+ http://plus.google.com/u/0/109193261972985167770/posts TWITTER https://twitter.com/buckredbuck PRINT RECIPES AT MY WEBSITE: http://www.myfoodchannel.com/ RECIPE PLAYLISTS: http://www.youtube.com/user/FromUnderTheRock Yellow Onions: Strongest flavor Great for soups, stews, roasting, and sauces Best for long cooking times. Most popular onion (more than 80% of onions grown are yellow onions...so often economically the best buy) High in sulphur and sugar content, so best for caramelizing Also called brown onions Sweet Onions: Strong flavor Great for roasting dishes, frying (onion rings!) Are generally named for the region they are grown. Examples include the Vidalia, the Walla Walla, and Bermuda onions. They are high in sugar, but contain less sulphur than yellow onions. Good for caramelizing and cooking. They have a high water content and a relatively shorter shelf-life. To extend the onion, wrap in a paper towel and store in the refrigerator Red Onions: Milder flavor Best onion for raw applications Excellent for slicing thin and adding to salads or sandwiches Great for pickling Best for Grilling Lower sugar and sulphur makes them poor for caramelizing White Onions: Strong flavor Great for cooking, and raw uses Thinner onion layers, crisp Favored onion for salsas, chutneys, guacamole, and most Latin recipes Best pizza topping When buying, choose onions that are firm, and heavy for their size. Avoid onions that are bruised or showing signs of mold. Store onions in a well ventilated, dry, cool area. Do not store onions with potatoes--this will reduce their shelf-life. Sweet onions are highest in water content and will spoil more quickly than dryer onions; to extend life, wrap a sweet onion in a paper towel and store in the fridge. Cut onions when you are ready to use them. Onion flavor intensifies quickly after being cut, and once cut, can become overly strong over a short period (old onions!--blech!) Nutritionally, onions are awesome. Onions provide vitamin C and valuable nutrients, are high in fiber, lower the risk of some cancers, promote heart health, and act as an anti-inflammatory. The greatest concentration of nutrition is in the outer layer of the onion, so peel away as little of the onion as possible when using--why waste it?

• published: 13 Feb 2015
• views: 30642