The onion, scientific name allium cepa, It is one of the most important consumer bulbs in the world. It is a food with a high fiber content, which also offers a low caloric value and an important antioxidant effect. Thanks to these characteristics and its intense and special flavour, it has carved out an irreplaceable niche in cuisines around the world. Precisely because of its success, there is currently a large number of varieties of onions.
If you want to learn more about the different types of oniontheir names, characteristics, properties and photos to differentiate them, join us in this curious article from EcologíaVerde.
red or purple onion
call too purple Onion depending on the particular tone of the particular crop, this is one of the onion varieties It stands out strongly for its striking color, which is maintained both inside and on the skin. It is a variety with a high antioxidant capacity and a high degree of conservation, with a lower water content than the most common onions.
It is large, with a slightly spicy flavor and a sweet touch, and is grown in summer and spring. His favorite consumption is fresh.
French onion or shallot
The french onionalso known as shallot, is actually a different species from the traditional onion, very popular in French cuisine. They are more small and elongatedviolet tones inside.
In the kitchen they are sweet, soft and very aromatic, offering an experience halfway between that of onion and garlic. Many French recipes use shallots instead of onions, as they provide a more complex flavor.
If you like them, here is a guide on How to Grow Shallots.
The White onion is a spring onion, which was traditionally harvested before its full maturation. Currently it is available throughout the season, although they have little conservation capacity, spoiling before other varieties.
It is especially recommended for consumption raw, thanks to its mild flavor and crunchy texture. For this reason, it is the queen of salads, although other recipes that require rapid cooking, such as pizzas, also appreciate it.
Yellow onion, one of the most common types of onion
It is what is known as common onion in a large number of countries. Thanks to its low water content, its conservation capacity is quite great, and it can be stored for several months even without refrigeration.
The yellow onion It is mainly used for cooking, although it can also be eaten fresh. Depending on the point at which it has been harvested, its flavor is more or less spicy, although in the warm months it is always milder.
The vidalia onion It owes its name to the locality of the state of Georgia, in the USA. It is grown in soils poor in sulfur, so its flavor is much milder. In fact, it is considered one of the types of onions to plant sweeter. It is distributed throughout the year, but its peak of the season is between April and September, that is, in the warm months.
Its consumption is recommended especially for those who suffer from gas or flatulence, since its low sulfur content causes it to cause them to a much lesser degree than other varieties. In some countries it is sold under the label of sweet onion. It is easy to confuse, since its appearance is quite similar to that of the yellow onion, although somewhat flatter.
The calçot is a type of spring onion, with a slightly pronounced bulb, whose popularity has made it a symbol of Catalan gastronomy. It is considered a delicacy in many regions, and goes through a process of development and replanting.
Its production respects seasonality, usually being consumed from November, when the cold arrives. Its consumption gives rise to calls calçotadawhere people gather to barbecue the socks on coals and eat them with their most typical sauces, salvitxada and romesco.
spring onion It is not an incompletely ripening onion as many believe, but a different species of the Allium family, the Allium fistulosum. It is also commonly called green onion or Chinese onion.
They are small, white and elongated bulbs, this being the main characteristic that distinguishes their appearance from chives, which are very similar in other respects. It is a widely used ingredient in some Asian cuisines, with a milder flavor than onion but more intense than chives.
This kind of onion family It is commonly used as an aromatic herb for its stem. chives It is usually eaten raw or fresh and its flavor is reminiscent of onion, but it is milder, so it is common to add it to salads, soups or other dishes, such as baked meats and fish.
Its most popular use is in French and Spanish cuisine, where it is used in countless ways, one of the most common being its mixture with butter to form a sauce for grilled meats.
Ptujski Lük, one of the lesser-known types of onions
Is variety of onion comes from Slovenia, from the area ofPtujsko polje. It is a variety whose production in that area is protected as IGP. Its appearance is flattened, with a reddish-brown skin and white pulp. It is very fragrant, with a mild flavor and stands out for its rapid cooking.
if you like several types of onions and you want to grow them at home, we advise you to read this guide on How to plant onions.
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