All about Onions
Quick Facts about Onions
Onions belong to the allium genus. Allium means garlic in Greek. Shallots, leeks and chives are also members of the allium family. Allium foods add a bit of sweetness and earthy flavor to cooked foods, and a fresh, crunchy and spicy accent when eaten raw.
Fun facts: Onions originated in the Near East and Central Asia, and were used for cooking and for antiseptic purposes. In Egypt, onions were used in mummification.
Bulb Onion Varieties
Yellow Onions: all-purpose, and most often used. They become sweeter the longer they cook. Spanish onions fall under this category and are sweeter in flavor than other yellow onions.
White Onions: The taste is sharper and more pungent than yellow onions. They are also more tender.
Sweet Onions: Walla Walla and Vidalia are the most common sweet onions and obviously, they taste sweeter than other varieties. I love these raw in salads and sandwiches. Note: These are more perishable and should be stored in the refrigerator.
Red Onions: These deep purple onions are a bit less tender than yellow onions and are used mostly raw for salads and salsas, since their color disappears when cooked.
Shallots
Shallots are also a bulb vegetable in the same plant family. Shallots are smaller and more ovular in shape. Shallots have a milder taste and odor than other bulb onions. Due to this mild, pleasant taste, shallots are the preferred bulb onion when eaten raw, such as in salads, since the taste does not dominate over the other components. Note that when cooked, shallots lose their flavor very quickly – this is why it is best to choose onions for cooking. Onions are also crunchier than shallots and hold their texture better when cooked.
Scallions, Green Onions and Spring Onions
The question of the hour: Are scallions, green onions and spring onions the same thing? Yes and no. All three are the same plant – Allium fistulosum, hence the fact that they look so similar to one another, but there is one difference that sets them apart: their age.
Scallions
Scallions are basically young green onions. They are harvested at an earlier growth state than green onions. Its white bulb is about the same width as its stems. Scallions taste mildly peppery and are delicious both raw and cooked.
Green Onions
Green onions are a bit older than scallions. Green onions have larger, ovular-shaped white bulbs and more flavor than scallions since they grow for a longer period of time.
Spring Onions
Spring onions are older than both green onions and scallions. They are planted at the end of the summer months and grow over winter to be harvested in the spring, hence their name. Spring onions have a small, round white bulb at the base (green onions have smaller ovular bulbs). Spring onions taste a bit stronger in flavor because of their age difference.
Bottom Line
Green onions, spring onions and scallions are still all considered young onions, and all young onions are similar in taste. For this reason, it usually doesn’t make a difference which one you choose for your dish or garnish.
And What About Chives?
Chives are actually from a different family – Allium shoenoprasum, along with leeks and garlic. Chives are considered an herb, and not a vegetable. Chives are used for a raw garnish and have a combination of a light onion and garlic flavor. They have a milder taste than spring onions and scallions.
Onions and allium family vegetables have amazing health benefits. Check them out here.
What are the Health Benefits of Onions?
Read about the health benefits and nutritional properties of onions here.
