Brown onions also referred to as yellow onions, are the most common and can vary greatly in size. The smallest are what we call pickling onions.
Red onions, (the flatter ones are referred to as Spanish onions) have wine-coloured skins and pretty, red-tinged flesh. They tend to be sweeter and milder than brown onions.
White onions have white skin and come in varying degrees of pungency. The milder ones can be eaten raw in salads and are popular in Latin American cuisines.
Chives are often considered to be a herb, but are related to the onion family and have a mild onion flavour.
Shallots grow in clusters of small bulbs with a papery brown skin. They are sweeter than a regular onion and feature often in French cuisine.
Spring onions are also known as scallions or green onions in the USA, and called shallots in Australia. Spring onions are immature onions, harvested before the bulb has formed. Spring onions can be used from tip to stem. The green parts of spring onions are low FODMAP, so can be used instead of onion for those with dodgy digestion.
How to use them:
Champ
Try the Irish favourite champ as a change from your usual mash. Boil 5 peeled floury potatoes until tender. Drain well and dry the spuds in the pot over a low heat. Warm ¾ cup milk or a mixture of milk and cream. Mash the potatoes with a fork or masher until smooth, add 50g butter, and whip in the milk mixture using a fork. Add a bunch (approximately 5) sliced spring onions and season well with salt and pepper. This amount serves 6 – it’s perfect with devilled sausages or brown onion gravy.
Onion jam
Make an easy onion jam. Thinly slice 4 big onions and place in a small saucepan with 4 Tbsp brown sugar, 1 Tbsp mustard seeds, ½ cup each water and vinegar, ½ tsp salt and a couple of fresh rosemary sprigs. Simmer gently for around 45 minutes.
Crispy shallots
The easiest thing in the world to prepare, but they make an amazing condiment for all manner of Asian dishes. Slice 3 peeled shallots thinly, separate into rings and rub in 1 Tbsp cornflour. Heat 1 cup canola oil in a small saucepan on medium-high heat and fry for about 2 minutes until golden and crisp. Remove with a slotted spoon and drain on paper towels.
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