10 Test Kitchen tips for storing, preparing, and cooking onions

Onions are the workhorses of the allium family, yet some varieties are more suitable for specific uses than others. Sweet onions are great raw in salads and for making quick pickles. Hotter brown- and white-skinned onions are best for soups and stews, and for baking or roasting whole or in wedges. Red onions cook to an unappetizing grayish brown, so use them only in salads or quick-cook dishes that allow them to maintain their glorious color. Small onions are useful for cooking whole in stews and ragouts, and for pickling. Cipollini onions are small and pale yellow, and their flatness allows them to cook quickly and evenly.





Removing the Smell

Printed from: