There are so many types of onions. So for all the cooks out there, which onion do you use the most and why?
Personally, I use yellow/brown onions a lot. They have a strong, rich flavour that really enhances dishes, plus they hold up well in cooking and the colour stays vibrant. I use them for nearly everything, from soups and stews to sautés and sauces.
I also use red onions too a lot, especially for fresh dishes like salads and sandwiches. They’re perfect for pickling too.
And of course, green onions are a must for me. They're perfect for garnishing and I use them a lot in Asian dishes. But my favourite way to use them is in fritters!
Personally, I use yellow/brown onions a lot. They have a strong, rich flavour that really enhances dishes, plus they hold up well in cooking and the colour stays vibrant. I use them for nearly everything, from soups and stews to sautés and sauces.
I also use red onions too a lot, especially for fresh dishes like salads and sandwiches. They’re perfect for pickling too.
And of course, green onions are a must for me. They're perfect for garnishing and I use them a lot in Asian dishes. But my favourite way to use them is in fritters!
They seem to work in most things I cook but when I want raw, I go for the red onions.
