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In Season
TYPES
Brown onions are the most common used in cooking and have a
mild flavour. White onions, used extensively in Asian cooking,
can be interchanged with brown. Red onions have a spectacular
colour and sweet flavour, while green onions (sometimes called
shallots) are long and slender and used extensively in Asian and
Mediteranean cooking. Spring onions (like green onions with a
bulb) are ideal to roast whole or use in salads.CHOOSING
Choose dry onions with papery skin and no sprouts. Green
onions should be crisp and wet−looking, but not slimy.STORING
Store dry onions in a cool, dark place with freely circulating
air. They will keep for at least a month if stored in this way,
although brown onions will last longer than white onions.
Once cut or peeled, onions deteriorate rapidly. Cover them
in plastic wrap and keep them in the fridge for up to 2 days.
To store green onions, discard about the top third of the
green stems, then cut off the root ends, pulling back and
removing any loose skin−like layers. Wrap onions in paper
towel and place in an airtight plastic bag; refrigerate until
ready to use. Use within 2 days.PREPARING
RAW ONIONS can be sliced finely and used in salads and
sandwiches or tossed through pasta. Red and white onions
are the best types to use raw.CARAMELISED ONIONS have a high sugar content.
When heated, the sugar melts, making the onion soft
and translucent, before it changes colour. As the onion
caramelises, the flavour becomes richer, more intense and
more fragrant, particularly with brown and red onions. For the
best caramelised onion, cook the onion slowly in olive oil over
low heat until softened, then add a little brown sugar and
balsamic vinegar and continue cooking for 15 minutes or
until sticky and a deep brown or purple colour. Caramelised
onion has a myriad of uses − try it in pies, tarts, sandwiches
and pizza. It’s also delicious with pate, cheese and steak.AWW FOOD • ISSUE TWENTY-ONE