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White onion
If it is less frequent than the previous one in the kitchen, it is mainly because it appears only in hot periods, in spring and especially in summer. Also called “new onion”, the white onion is often small, with a thin skin and flesh highly concentrated in water. It has the particularity of being very crunchy. Rich in sulfur and sugar, it has a strong smell that irritates the eyes a little, but its flavor is sweeter and less spicy than that of the yellow onion. This variety can be cooked in the same way as the yellow onion, but it tastes better when ground, chopped or cut into thin slices to complement salads.
Red onion
Red onions
Halfway between pink and purple, this variety called “red onion” has a taste quite similar to the yellow onion, although sometimes more intense. Its skin is slightly less delicate and fleshy. And since this onion is particularly acidic and crunchy, it is enjoyed raw in salads, sandwiches and burgers. It is therefore best to avoid it in hot prepared meals. On the contrary, in rounds, this condiment brings a good dose of freshness and crunch to the taste buds.
Read also: How to cut onions without shedding tears?
Little tip: if you find red onion too sour and want to soften it before eating it raw, soak it for ten minutes in a bowl of cold water before consuming it. It will be much less spicy!
And what about sweet onions?
Presented in the form of a spherical, slightly flattened bulb, the sweet onion is very similar to a medium yellow onion due to its white and yellow color, with a tendency to copper or pearlescent, but it has a completely different flavor. It is not as spicy or sour, so its taste is much sweeter and gentler, without any bitterness. The advantage, being delicately juicy and crunchy, is that it can be enjoyed both cooked and raw. However, since this variety is slightly softer than the others, it will have a shorter shelf life and therefore will need to be refrigerated.
Read also: Why is it smart to put onions in the freezer?
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