This underground bulb is related to leeks, garlic, and chives and is prized for its distinct, pungent flavor and aroma.
There are two main classifications of this underground bulb: green onions (also called scallions) and dry onions, which are mature versions of the former. Onions come in a wide range of colors, shapes and flavors. The white-skinned onion has the mildest flavor of the onions.
Boiling onions are small versions (up to 2″ in diameter) of yellow, white or red onions. When cooked, onions will become translucent.
The scent of onions sautéing will cause even a well-fed man to become hungry. Chemicals in onions when heated, cause a pheromone reaction in humans prompting hunger.
Season: available year-round
How to prepare: bake, boil, braise, fry, grill, raw, roast, saute, steam
Matches well with: apples, bacon, butter, cheese, cinnamon, cloves, cream, mushrooms, nutmeg, paprika, Parmesan cheese, parsley, pepper, raisins, sherry, thyme, tomatoes, vinegar, Worcestershire sauce, beef, rice, taco mix
Substitutions: 1 tbsp dried minced onion = 1 med chopped onion; 1 tsp onion powder = 1 med chopped onion