cross-posted from: https://lemmy.ca/post/6944942
This is to make up for that other, memeworthy but somewhat ugly, guide from before.
Source: https://thishealthytable.com/blog/types-onions/
The article above also goes into more details on each.
I used to obsess over the right onion but now I just get whatever and hardly could taste much differences. Everything works, especially if you’re a amateur cook.
I find raw red onion to be super harsh, but it’s delicious when pickled or cooked.
Same. I was very confused they were described as mild and great for eating raw.
I have to at least soak them in cold water for a bit before adding to a salad. Otherwise the entire salad just tastes like onion punching me in the mouth.
I have issues, ‘Sweetness perception in onion is a balance of sugars and pungency, and the latter at high level can mask a high sugar content’
Sciency type Link
I crossposted the other one without actually looking at the content, that’s on me 😅
Lol no worries, we need content. Thanks for posting!
Hope it gave people a laugh lol
I had no idea shallots weren’t red onios :c
I was given false information when I was young that, a shallot was a cross between a garlic and an onion. It’s not its its own variety within the allium family.
I like to keep a few around fir when I want onion flavor but don’t want to cut into a whole onion.
I love them fried crispy. They’re also great on dressings.
Red onions can be incredibly harsh. I had a restaurant salad once with red onions that left my nose and sinuses burning for hours – and I absolutely love onions.
This is a nice chart, but red onions are the sharpest of them all, IMO.
If you’re using red onion raw and it won’t be cooked in the final dish, it always pays to taste a bit before adding the rest of the red onion to whatever you’re making: if it’s too sharp/piquant for comfort you can soak the cut pieces in cold water for a few minutes and then drain and dry before using to bring them back into comfortable eatability.
