Are all onions made the same? Clearly not.
So while gathering ingredients to make jjajangbab, I was faced with the dilemma – what type of onions should I use? I had some red onions at home but I don’t remember them being used in any form of Korean cooking. Seeing how the recipe called for a significant amount of onions (300g), I wasn’t about to experiment just yet.
At the supermarket, I was faced with another dilemma – I could buy 300g of organic sweet white onions ($4+) / $7.95 for a bag of white onions. Alternatively, I could pay $3.95 for a bag of yellow onions. WTH is the difference between a yellow and white onion? Other than their names and skins, how are they different?
Assertive when raw, deeply sweet when cooked.
Yellow onions are the most popular cooking onions because they add excellent flavour to most stews, soups, and meat dishes. In fact, typically when a cooked recipe calls for onion, yellow onion is a safe way to go. Yellow onions have a yellow-brown papery skin on the outside and a white flesh.
They’re cheaper than white onions (in Singapore) too so I guess I will be using them more in future.
We don’t store as well as yellow onions. #jelly
They have a slightly milder flavour than the yellow onion and are a great substitute if you’re in need of an onion flavour, but don’t want it to be too powerful. They can be eaten raw. White onions are commonly used in Mexican cuisines.
Though they can be pungent and spicy, red onions are great for eating raw, bringing crunchiness and brightness to a variety of dishes. You’re most likely to see red onions in non-cooked dishes, such as salads and sandwiches. Of the different colored onions, the red onion is the most mild, sweet onion.
I love these in sandwiches and guacamole! Weird eh, for someone who doesn’t particularly like onion rings, onion omelettes or in beef pho.
That’s all folks. :]