Have You Been Using the Wrong Onions?

Summary by Krater

Helen Rennie reviews different types of onions and shallots, explaining which varieties work best for specific cooking applications like caramelizing, salads, pan sauces, and deep-frying.

From the video

Answers: Which type of onion should I use for different cooking applications?

• yellow onions
• red onions
• shallots
• leeks
• scallions
• pearl onions
• onion food pairing
• caramelizing onions

What it concludes

• Yellow onions are the best choice for caramelizing because they turn very soft and sweet when cooked.
• Red onions are less pungent and work great in raw salads, but whole onions can be too large for small-batch salads.
• Storing cut onions in the refrigerator is completely safe and does not cause bacterial growth.
• Shallots are ideal for pan sauces when you need a delicate onion flavor and fast translucency.
• Shallots are the best onion variety to deep-fry for a crisp texture, a common technique in Asian cooking.