Onions in the Kitchen

When it comes to cooking, onions are indispensable in the kitchen and extremely versatile—especially when you consider all the different types of onions available to use: yellow onions, red onions, scallions, sweet onions (e.g., Walla Walla & Vidalia onions), green onions, pearl onions, spring onions, shallots, and white onions, to name a few. They add so much flavor to recipes, making them a key ingredient in many dishes across all different styles of cooking worldwide. For instance, in Cajun and Creole cuisine, onions, celery, and bell peppers form the “holy trinity,” becoming the base of dishes such as gumbo and jambalaya, and responsible for the distinctive flavors of this cuisine. In French cuisine, onions, celery, and carrots slow-cooked in butter or olive oil make up the traditional mirepoix, often used as a base for soups, stews, and sauces.

Cooking onions is easy—they can be prepared in many ways, including baked onions, boiled onions, caramelized onions, creamed onions, grilled onions, fried onions, roasted onions, sautéed onions, stuffed onions, and slow-cooked onions. You can also try braising them or you could pickle them. Cooking time will vary, but in general it’s best to start with medium heat and then switch to low heat to develop the revered golden brown color. This allows the sugars in the onion to caramelize slowly, resulting in a sweeter flavor. If you use high heat onions cook too quickly and can burn. You can also eat raw onions, especially sweeter or milder tasting varieties (sliced onions are great in salads!).  Onions can be used to make chutney and salsa, blended into all kinds of soups—most notably in French onion soup—or enjoyed as onion dip, onion rings, and so much more. Though onions are rarely the primary ingredient in recipes, they greatly contribute to the savory flavor of many dishes—without adding significant calories!  Given the fact that onions are a key staple in so many dishes, it’s always best to have some on hand. 

Onion powder is made from finely ground, dehydrated onions (red, yellow, or white varieties) and is a great seasoning to use when fresh onions are not available. Thanks to its long shelf-life, you’ll always be able to get that onion flavor you love.

It’s easy to incorporate onions into almost any dish—a little goes a long way. Not only will your taste buds thank you, so will your body for the added boost of nutrients!