An onion by any other name…well, makes a big difference in your cooking. Onion varieties often look very similar and you almost need an endorsement from the Food Network to tell the difference between a Vidalia and shallots. (Are you Googling that right now? – Tip: I linked the onions to their google images to help you out!) Here’s the lowdown on these hearty veggies…
Scallions – Sweet and fragrant, scallions can be enjoyed raw in salads, thrown into stir-fries or mixed into a tasty dip.
Spring Onions – These young bulbs are typically mellower than other onions. Try grilling, roasting or marinating, or batter and fry away!
Ramps – With an invigorating onion flavor and intense garlic scent, ramps are perfect for serving grilled or chopped and sauteed in eggs.
Shallots – Shallots can be used in fresh cooking or pickled and have a milder flavor. In Asian cuisine, finely sliced deep-fried shallots are used as a condiment that is usually served with porridge.
Vidalia Onions – The Vidalia onion is a sweet onion that can be eaten raw or baked. These onions are best eaten in salads, sliced on hamburgers or hot-dogs, baked in french onion soup, or sauteed and then put on top of steak or pork.
Choose an onion, select a cooking style and enjoy!