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| Onion varieties and their uses in the kitchen |
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Onions lend a mildly spicy flavour to salads, soups, and sauces. There are a number of different varieties that can be distinguished by their shape, taste and preparation. What is probably the most commonly used variety is the cooking onion with its brown peel and hot spicy flavour. These onions are primarily used for hearty soups and sauces. The smallest onion variety, the pearl onion, is mildest in flavour. They are often eaten pickled, but can also be used to refine braised dishes with flash-fried meat. Similarly mild in flavour is the red onion, which is often used as a main ingredient, for example for onion cake or onion soup. Red onions pep up any salad by adding a little colour. Spring onions also have a pleasantly unobtrusive onion flavour, but are spicier than, for example, red onions. Their green leaves are also edible. They are especially well suited for salads and light vegetable dishes. Finally, gourmet chefs prefer using the longish shallots to refine their dishes because they provide an intense onion flavour without making them hot.
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