How to Use Different Types of Onion in Culinary Preparation

There are many varieties of onion are grown all around the world and Has different name for those, but in the culinary Arts world, we just discuss about those one which are mostly used in the commercial kitchen . I have classified the onion according to the color.

1. Red onion

Red onion is best for eating raw because Red onion  has a mild, sweet flavor and a crispy texture that makes it good onion for eating raw. It can be used in salad, sandwich, Burger, pickled and guacamole.

2. Brown onion

Brown onion is best for cooking. It is not eaten raw like red one because brown onion has high sulfur content which makes the flavor and aroma of onion stronger, so brown onion has  strong flavor and pungent aroma and smell which makes it strong to eat raw unless there are other ingredients to counter balance the flavor of onion. It can be used to make soup, sauce, stew, gravies and caramelized onion. It is also called yellow onion.

3. white onion

White onion is best for eating raw. it is crunchies, sharpest zing and has mild flavor which are good to  used for chutneys, salsas, stir fry and also ideal for serving raw such as  salad,

4. Shallot

Shallot is a small like olive shape onion. It is milder and more subtle. It is best for using in salad dressing, garnishing foods and also in cooking . shallot appear almost similar to the red onion from the outside like same red and purple skin, but they look so different from the inside when you peel the shallot, you can see the 3-6 clove or bulbs as same like garlic instead of ring like other onions.

5. Green shallot

Green shallot is a spring onion | onion leaf. It is best for using for soup, salads, stew, garnishing and topping foods. it can be also used with stir fry food such as fry rice, noodles and sauté foods. green shallot is the leaf of the shallot, if you just say spring onion or green onion. it means leaf of any onion.

Chef  Information

1. Red Onion : Red onion has a mild, sweet flavor and crispy texture, Good to Eat Raw such as salad, sandwich, Burger, pickled
2. Brown Onion : Brown onion has strong flavor and pungent aroma, Good to use in Cooking such as sauce, stew, gravies and caramelizing.
3. White Onion : White onion is a crunchies, sharpest zing and has mild flavor, Good for both raw and cooking such as salsa, chutney, salad and stir frying.
4. Shallot : Shallot has mild flavor, Good to used Both raw and cooking such as garnishing, salad dressing and making stir fry foods.
5. Green shallot : Green Shall has mild flavor, Good to use for stew, soup, stir fry and garnishing.

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Terminology

Mild Flavor : Not strong taste and smell.

Aroma : smell, Especially a pleasant one.

sharpest zing : Opposite of Mild Flavor, strong taste and smell.

Contact Information
Content Writer : Chef BBS

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