What is your go-to cooking onion?
I was thinking about it this morning as I diced up an onion to start a soup. I always buy the little yellow cooking onions in the orange netting - maybe 3 lb bags. These are my "mire-poix" onions, which I basically use in all cooking, although not, of course, when raw onions are called for in sandwiches and salads.
And I got to thinking, this is so mundane, yet possibly would create a noticeable difference in the flavor of everything I cook, copmared to a different everyday onion. Btw, the only reason my go-to is it, is because it's faster to grab a bag and chuck it in the cart than to go collect 5 or 6 loose onions.
But seriously, does it make a difference, whether your go-to is the spanish yellow, the white, the red, large, small, shallot? Using a sweet, like vidalia or walla walla, would certainly change flavors up, as I discovered once having run out of all others. But what about the rest? What do you use?
If I'm caramelizing onions, I go for sweet. Shallots are for salads. Other than that, I don't really care. I just buy whatever is cheapest.
I use the exact onions you're speaking of. I don't know why, I guess it's what my mom used so by default, that's the best one (?). They always seem to work the best. If a recipe specifically calls for a _____ onion, then I'll use that, but the yellow are fine for me.
Recipes for onion soup and directions for caramelizing onions usually advise against sweet onions as they lack any bite and become too sugary when caramelized. Often red onions are recommended for both. Having many times bought red onions that turned out to be extremely sharp-tasting, I learned from a greengrocer that reds are not sweet unless the label says so, and that sweet onions in general usually are flat at the poles.
Shallots are like a blend of scallion and garlic; if substituting when shallots are called for, use scallions. Bigger shallots are milder than smaller varieties, just as elephant garlic is milder than smaller heads. I usually prep a bag of onions with my V-slicer and keep in the freezer. This mellows them a bit so there's less difference between ordinary yellow or white (basically interchangeable) and Spanish. Even straight from the freezer, they cook faster than just-prepped because freezing breaks the cell walls. I like the convenience of instantly-available onions when I'm cooking. Because using whole onions on the V-slicer is easiest and least likely to set the stage for bloodshed, I'm peeling from the end rather than the easy-peel method of halving pole-to-pole before peeling. By the way, if you do the latter, you can leave the peel attached to the root end, and use it to hold the half in place as you slice, rather than having your fingers on the onion - this is reassuring for cooks who aren't confident about their knife skills. Back to my point that since some onions fight back as you peel them, I prefer bigger ones, if the price is right. Most important are avoiding dried out or mushy onions, and taking advantage of sale prices.
i was JUST thinking about this the other night. i wanted to chop some red onion for a frittata, and realized that i had run out of red and only had a yellow onion, which i just don't like with eggs!
- red, Vidalia or shallots for egg dishes, most fish/seafood dishes, and salads.
- red or Vidalia for topping a burger
- red on a bagel or bialy with smoked salmon
- yellow or white for slow-cooked, hearty braised or roasted dishes like stew, pot roast, chili, etc.
- green for salads and most Japanese or Thai dishes
red red red, I started a post recently and even got new ideas. love em in salads, roasted are the best, just did an excellent roasted red onion soup. I can't be without them, tried others for roasting but love reds.
During the holidays I made anew recipe "4 onion gratin" that was fntastic - next time I'm adding reds and calling it "5 Onion Gratin" (original had leeks, shallots, yellow and pearl).