Good Lifestyle

Yellow - for frying and soups and extinguishing. Red - for salads and pickling. Shalot - for sauces and sophisticated taste. We tell you what types of onions are and where it is best to use in the kitchen.

1. Yellow onions

The most universal and popular type of onion.

Taste: Bright, sharp and saturated in raw form, but during heat treatment it becomes sweet and fragrant.

Where to use: The basis for soups, stew, hot and sauces. Ideal for passing, extinguishing, frying. Used in casseroles, pies and minced meat.

Advice: A long slow frying (caramelization) will make the yellow onion sweet and give the dishes a rich taste.

2. White onions

Softer and watery in texture, with thin and slightly sharper taste.

Taste: A little sharper than that yellow, but less saturated.

Where to use: Ideal for Mexican dishes: such, salsa, guacamole. Good in marinades and brine. You can add to fresh salads thanks to delicate texture.

Advice: White onions fall apart faster during heat treatment, so it is more often added to dishes that require soft texture.

3. Red onions

Aesthetically beautiful and soft in taste.

Taste: Sweet, with a light piquant bitterness, is especially pleasant in raw form.

Where to use: Ideal for fresh salads, burgers, sandwiches. Used for pickling and decorating dishes.

Advice: When frying, red onion loses its bright color and sweet taste, so it is more often added to dishes in raw or pickled form.

4. Green onions

Light, fresh and delicate. It is more greens than the root crop.

Taste: Fresh, slightly island, but much softer than onions.

Where to use: Good for decorating soups, noodles, potato dishes and fried eggs. It is added to salads, pastes, sauces, fillings for pies. Beautiful in spring snacks. It is also good for Asian dishes.

Advice: Add green onions at the very end of cooking or already to the finished dish to preserve the aroma and color.

5. Luke-collars

Soft and sweet.

Taste: Sweet, without characteristic sharpness, with a slight aroma resembling a mixture of onions and garlic.

Where to use: Ideal for soups-puree, stewed vegetables, julienne and vegetable stews. Good in pies, Chishas and sauces. Good for vegetable side dishes and casseroles.

Advice: In preparation, be sure to rinse the breaks between the layers well - sand often hides inside.

6. Luke-Shalot

Aristocrat among onions is sophisticated and spicy.

Taste: Soft, sweetish-speaking, without sharp onion acuity.

Where to use: Shy for refined sauces: wine, cream, vinegar. Ideal for French cuisine: stew, sauces, tartars. Often added to salads, gas stations and carpaccio. The languid onion onion can be used as a full side dish.

Advice: Shalot reveals the taste in dishes, where not gross onion is important, but a delicate, sophisticated aroma.