Onions are a staple in all cooking spaces – whether domestic or commercial. But have you ever wondered why some onions are an absolute necessity in certain recipes while in other dishes, they can be replaced? Onions are available in varying textures, colors, and flavors but when it comes to cooking, they are all same in the cooking pot.
When you will purchase onions, regardless of the variety you are opting for, choose the ones that are heavy and feels firm on your hand. Softer ones or onions that have a sharp pungent odor may not be a great choice for cooking. Except for the onions that are sweet, most variants can be stored for weeks together in a cool, dry place. Now the question is what onions are sweet?
Do All Onions Contains Sugar?
Raw onions contain very little amounts of calories with only about 40 calories per 100 grams. The primary nutrients in most species of onions are protein, carbohydrates, fiber, sugar, and water. Carbohydrates make up around 9 to 10 percent of both raw as well as cooked onions. They generally consist of simple sugars including glucose, sucrose, and fructose. Let’s take a look at some of the most commonly available onion variants:
Yellow Onions
When you are trying to prepare a dish that doesn’t specify what kind of onions to use, yellow onions are your safest bet. When you are trying to prepare a dish that doesn’t specify what kind of onions to use, yellow onions are your safest bet. These onions are considered the standard option and many experts recommend using them when you don’t have anything else at your disposal.
According to Kim Reddin, working for National Onion Association, yellow onions can hold up pretty well in the process of caramelizing since they can sustain long and slow heat. Yellow onions are good for all kinds of recipes, especially those that require caramelizing.
Red Onions
Red onions are a unanimous choice for sandwiches, salad, and other raw preparations as the purple and scarlet hue of the onion rings make the dish very appealing. But Reddin says, red onions tend to have a spicy and peppery flavor to them which can be intimidating to some.
If you are thinking about what onions are sweet, then red onions are sweetest in the intervening months between March and September.Are you confused about what to cook red onions with? Then kale and arugula make wonderful accompaniments for a strong flavor in grilling, roasting, and pickling.
White Onions
White onions are a popular choice for prepared salads, the ones that are made with macaroni and potatoes. It’s a traditional part of authentic Mexican cuisine. White onions have a very strong flavor but doesn’t give a pungent aftertaste.
On the contrary, these onions have a slightly sweet texture which makes them suitable for preparing guacamole, ceviche, salsas, and tacos. They are also served in barbecues along with meat and side accomplishments.
Many people do not understand the difference between yellow and white onions. The white versions are a bit sweeter and have a clean flavor. But they are milder in flavor and can be eaten raw. These onions are available all through the year and you wouldn’t find any differences in taste and texture throughout the seasons.
Sweet Onions
As the name says, these onions are sweet in taste and are comparatively larger than yellow onions. They are easily discernible by their flattened structure and light skin. The reason they are sweet is that they have higher sugar content. Thus, these are wonderful additions to sandwiches, burgers, salads, and other garnishing.
The additional sugar level in sweet onions makes them suitable for caramelizing. When you heat them, these onions become soft, brown, and mushy. These onions add good flavors In wherever you put them – be it in stews, casseroles, curries, and soups.
But it’s worth noting that since they contain higher sugar concentrations, they will rot faster than other varieties. You can store them at room temperature if you are going to use them for a couple of days. In case you wish to store them, you have to remove the peel and keep them in an air-tight container in the refrigerator. But if you store them for a long time, it’s going to affect the taste and texture of your sweet onions. The common varieties of sweet onions are Maui, Walla walla, and Vidalia.
Sweet onion vs yellow onion
Even though sweet onions are way sweeter compared to yellow onions yellow ones are true all-rounders. By far, yellow onions are popular across the world for their versatility. They are also a good choice for any dish requiring caramelizing since it sucks out all the natural sweetness.
Yellow onions are the gold standard in the kingdom of onions and also, and they are the most affordable variety. Yellow onions are also very hardy in structure and the flavors are spicy and complex. Also, they have more sulfur content which makes them pungent and makes, it difficult to chew them raw.
Sweet onion vs white onion
Of all the onions, white onions are not easily found. They have a sharper texture than yellow onions, but white onions have a crisp and clean look. You can cook them the way you would with yellow ones. White onions have a lesser shelf life than yellow ones, but you cannot keep them in the fridge also.
When compared with white onions, sweet onions have thinner skin and larger sizes. Sweet onions are much sweeter than yellow onions and are much less pungent. Since they are not very complex, sweet onions can break down easily when they come in contact with heat.
Thus, it’s better to not replace yellow onions with sweet onions as they would lack aromatic flavor. Sweet onions are good for roasted vegetables, gratins, and simple onion rings. On the contrary, white onions can be used in pasta salads, potato salads, and raw salads.
Are Vidalia onions sweet?
If you are thinking about what onions are sweet, then the ubiquitous answer would be Vidalia onions. They are very sweet and can be consumed on their own like an apple or any other fruit. But there is something that many are not aware of about these Vidalia onions.
As per the US Code of Federal Regulations, these must be one of some particular varieties. Moreover, they should come from the chosen counties around Vidalia city in Georgia. This mandate is implemented since the geographical location and climate have an immense impact on the flavor and taste of these onions.
The location where you get the best quality Vidalia onions are located in the middle of the Atlantic coastal plain. The flowing water dissolves the sulfur content and takes them off the soil surface. As a result, the Vidalia onions that you get are both soft and sweet.
Are shallots sweet onions?
Shallots tend to have a mild flavor of onions. They are bulb-shaped alliums that, according to many, resemble the taste of a cross between onion and garlic. In conventional French culinary, shallots are used in making sauces and vinaigrettes and are also served on top of the steak. In case you are trying to prepare something that calls for a shallot, you may replace it with white or yellow onions as well.
Even though shallots appear in the shape of bulbs, they are available in various shapes and sizes. Western shallots, the ones that are commonly available in the US supermarket are small and slender. On the other hand, if you take a look at shallots in the Asian markets, you will notice they are smaller in size and have a darker purple shade.
Shallots are comparatively sweeter than red and yellow onions. But they also have a strong pungent flavor that mitigates the sweetness. Even though the flavor is milder than red onions, these are more assertive than the yellow ones and you may also get a hint of garlic. These onions would taste sweet when they are cooked. They will caramelize very quickly and the sugar content transforms beautifully into a brown shade.
Wrapping up
As there are various types of onions, they all represent their unique character while remaining true to their origin. If you wish to bring down the pungent flavor of raw onion and bring out its sweetness, you have to slice it very thinly with the aid of a mandolin. Some people also prefer soaking the onion slices in cold water to bring down the strong flavor. With a dizzying variety available in the local markets, it can be hard to discern which one to pour in your marinara sauce and which one to top on your Margherita.
It’s not possible to imagine a kitchen without onions. These humble alliums belonging to the family that also houses chives and garlic are practically indispensable for any meal. They add a baseline of earthy flavor along with a tinge of sweetness and give a spicy accent when eaten raw.
