Tennessee Onions - That Oven Feelin (2024)

FAQs

What is the best tasting onion? ›

Yellow Onion

With a balanced flavor that's not too sweet and not too sharp, yellow onions work well in a variety of cuisines and dishes, including an Indian stir-fry, an Italian-style red sauce, and, yes, a Spanish paella. If a recipe simply calls for an onion, a yellow onion is the one to use.

Sweet Onions – Walla Walla and Vidalia are the most common kinds of sweet onions. These onions lack the sharp, astringent taste of other onions and really do taste sweet.

Vidalia onions' mild flavor makes them versatile in a variety of cooking applications and dishes, such as raw in salads, baked in vegetable dishes, caramelized for dips or sauteed to accompany grilled meats. You can cook with Vidalia onions in any dish you'd use regular onions.

Red Onions

Sharper and spicier than yellow onions, you'll often see them raw, whether in salads, like Greek salad or kachumber, or alongside long-cooking braises. Soak them in ice water as you prep your other ingredients to make them extra crisp and rid them of some fierceness.

We recommend using yellow or red, because they hold up well during the roast. How do you cut an onion for roasting? We trim and peel the onions, and cut them into wedges for this preparation.

White onions are probably the strongest-tasting onion on this list. They're typically used in Asian and Mexican dishes, as well as potato and macaroni salads. You can also sauté them, making them ideal for French onion soup or any other food in which you want to add sweet or sour flavor.

"White onions tend to be milder and sweeter than yellow onions—but that doesn't mean you won't find yellow onions with higher sugar content, such as Vidalia or Maui varieties," says chef Weinstein. "White onions are also more tender," he adds.

Red onions

All types of onions are good for you, but this dark reddish-purple variety, sometimes called purple onion, has especially high levels of quercetin and other helpful plant compounds known as flavonoids. Flavonoids give many fruits, vegetables, and flowers their colors.

And the Walla Walla soil and growing conditions give that onion a more complex flavor profile "that tells you that this is an onion," he says. The Vidalia may be milder or sweeter, but to Dean, flavor makes the winner. Ultimately, it may be availability that dictates which onion you buy.

Vidalia Onion Substitute

If you can't get your hands on Vidalia onions, you can use any type of sweet onion instead. For instance, Walla Walla and Maui are both perfectly acceptable alternatives.

What type of onions are walla walla? ›

Walla Walla onions, botanically classified as Allium cepa, are one of the only non-hybrid, sweet onions that are members of the Amaryllidaceae family. Known as a long-day variety, Walla Walla onions are named for their specific growing region in the Walla Walla Valley of Washington in the pacific northwest.

DO store onions in the veggie bin in the refrigerator. Wrap each bulb individually in paper towels to help absorb moisture and place them in the crisper with vents closed. Many will keep for months!

Generally, white and yellow onions are used for cooking, and red onions are used raw. That's because red onions usually aren't as strong as white and yellow onions. There are some exceptions.

When preparing raw onions, soak in cold water before hand to remove some of the pungency and soften the flavor.

Red onion. Yes, Red onion. Red onions have numerous benefits for your hair like growth, hair loss control and lots more. You are probably wondering how an onion – a common kitchen staple – can be used in hair and can in fact, be beneficial.

You can caramelize any kind of onion, but yellow or Spanish onions tend to offer the most balanced-sweet-savory flavor profile and are the most versatile for different dishes. Sweet onions, such as Vidalia or Walla Walla work too, but keep in mind that their flavor will become even sweeter once caramelized.

For an onion that you can keep long after the growing season, the strong-flavored, yellow ones are your best bet. They're the most widely grown in this country and they keep extremely well. Commercial growers like these onions because they store them for long periods of time and ship them long distances.