• They are mostly distinguished by their different colours and the level of their sweetness.
• Onions have health benefits due to their high content of antioxidants.
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Just like so many other vegetables we use in the kitchen, onions come in different shapes, sizes and colours.
They are mostly distinguished by their different colours and the level of their sweetness.
Onions have health benefits due to their high content of antioxidants.
The most common type of onion that we all know and use is red onion.
They are sweet and mild enough to be eaten raw. They have a deep red colour that adds a splash of colour to food, especially in salads or sandwiches.
The other type of onion is the yellow onion. It is greenish to white on the outside, light yellow and white on the inside. It also has layers of skin that are usually yellow to brown or pale golden in colour.
Sweet onions are the other types of onions. They are lighter coloured with less opaque skin. In addition to this, the sweet onions contain extra sugar, making them good for caramelizing.
They are larger in size which also makes them suitable for making onion rings. Its' varieties include Maui, Walla Walla and Vidalia.
Green onions are the other types of onions. They are also known as spring onions.
They are basically immature onions that have not yet formed a bulb. They make a wonderful garnish for soups, minced meat in samosa and mukimo (a Kenyan dish made from mashed potatoes and maize).
The fifth type of onion is the White onion. Their skin is white in colour as the name suggests.
On the other hand, their flavour is sweeter than yellow onions. This makes them good for serving raw in guacamole or salsa salads.
Leeks are another type of onions. They are bulbous vegetable with white flesh and leafy green tops.
They are slightly similar to spring/green onions but bigger.
Leeks can be boiled, fried, or roasted. They can be treated like onions, either sautéed in butter/olive oil or caramelized.
If they are cooked for too long they can become mushy or slimy.
Shallots are on the other hand small and elongated.
They have a taste that could be of described as a mix between a traditional onion and garlic.
Due to their small size, they are great for finely chopping and sauteing with butter. They can also be sliced into a stew or deep frying for a crunchy side dish.
Onions are a staple vegetable in many cuisines often used for flavouring or as a side dish. They are delicious and versatile.
They can be baked, boiled, grilled, fried, roasted, sautéed or powdered. Most onion varieties are better eaten raw or caramelized in slightly medium heat.
Having knowledge about the different types of onions and how they can be used in different dishes is important so as to achieve the desired taste in meals.