The most common varieties of onions

We probably use onions every day for cooking, and in the summer, leeks also come to “help” them. At the same time, no one even thinks that these varieties of onions are completely different. It would seem that onions are onions, and this vegetable does not have any special varieties. Meanwhile, the family of this plant includes a simply unimaginable number of species - more than 320 - of which six are most often found in our gardens.

The most popular and used in literally every second culinary dish, onions have a huge variety of varieties. For example, red and Spanish onions, which are good for salads due to their sweet taste, and yellow onions, best suited for long-term storage. A close relative of onions is shallots, which have a sweetish, delicate taste and are an integral attribute of French cuisine, in particular, all kinds of dressings and sauces. This type of vegetable is also indispensable for preparing goulash and many meat dishes, however, it has one serious drawback - shallot bulbs are very difficult to peel.

Regular green, or so-called salad onions, are nothing more than unripe onions, which are harvested when the bulb is still underdeveloped and the feathers are very young. The main feature of this type of onion is that the taste depends on the color of the feathers (the darker the greens, the richer and more pungent the aroma and taste).However, the brightly grown onion flavor with a characteristic bitterness is not always appropriate, so for a number of dishes, especially light salads, it is better to use leeks or chives, which have the mildest taste.