This may seem like a weird topic, but it’s been on my mind all week. I recently learned that I have no idea what’s what when it comes to cooking with onion. In a recent conversation with a neighbor, she mentioned needing to run out for an onion because the red onion she had at home wasn’t right for what she was cooking. I said, “What are you making?” She said, “Soup.” I said, “Why not just use the red onion?” She said, “Well it’s soup; a red onion doesn’t work for soup.”
It doesn’t! I would have used the red onion without a second thought, but then I realized I’ve never really considered my choice of onion in all the years I’ve been cooking. If a recipe calls for onion, I just throw in whatever I have on hand; which is usually a red onion (because I think they are pretty) and sometimes yellow because, somehow, I am aware that a yellow onion is pretty multi-purpose. Truthfully, if I had scallions in, I’d toss those in there too.
I give no thought whatsoever to which kind of onion would be better for a dish. Well, my neighbor was indeed correct and she piqued my curiosity.
I did a quick google search for “what onions are best…” and wouldn’t you know; all sorts of results popped up. Here’s what I learned: