White To Red: 7 Different Types Of Onions And Their Uses
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Most of the cuisines in the world use a generous amount of onions. The world will be such a tasteless place without onions as they add so much depth and texture to every dish. Onions are consumed in sandwiches, pizzas, curries, and even as salads. It is a staple condiment for the preparation of almost every dish. You will be surprised to know that there is more than one variety of onions available in the world. Multiple varieties of onions are grown in different countries, all of which are not just different in appearance but also taste. Let's look at the different varieties of onions and understand their tastes. 

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* Red Onion

Red onion is one of the most common types of onions that is available in almost all parts of the world. This onion has a purplish colour from the outside and very flaky skin. As compared to the white onion which is equally common and popular, it has a subtle taste and remains quite mild, when you add it to your dishes. This is perfect to be enjoyed raw and also is used rampantly for adding a sweet and sour flavour to dishes as well as pickling.

* White Onion

These onions are white and have a mildly sweet flavour. They have a very smooth texture from the inside and because of their low acidic nature, they are perfect to be enjoyed raw as a salad. You can even add them to your salsa as it gives a great taste because of its sweetness. Adding them to stir-fried foods is also a good option. 

* Yellow Onions

Yellow onions are also commonly available in many parts of the world. These are known to have the strongest flavours among all kinds of onions and can be used in making a gravy that requires a strong flavour of onions. You can also add these onions to your soups and sauces. yellow onions are not appropriate for eating as a salad because of such a strong flavour.

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* Green Onions

These are also known by the name of spring onions and are usually used to garnish a dish as a final step. You can also grill or toast these onions and enjoy them as a side dish. These onions have a slightly sweet flavour and also a very strong smell. You will also send notes of pepper. These onions are rich in vitamin C, potassium, iron and magnesium.

* Shallot

Shallot is also called onion bulbs and has a very subtle flavour like a lot of other varieties of onions. These are also quite delicate and are used in the preparation of soups and curries. You can also use shallot as a garnishing ingredient for your dishes and eat it as a salad. Shallots can help in reducing the oxidative damage in our body and also fight against problems like high blood sugar levels, and blood clotting in the body. It may also fix the high LDL cholesterol level problems.

* Sweet Onions

Sweet onions do not have a pungent smell at all. The mild flavour and the fragrance of this onion can be attributed to the low sulphur level. This variety of onions also has a very high water content. Also, a lot of natural sugar is present in these onions because of which they taste sweet. They can be used for caramelising and sautéing. These onions are packed with a lot of vitamin C and can help strengthen our immune system by minimising the chances of inflation and also fighting against free radicals that are a threat to the immune system.

* Leeks

This is a lesser-known variety of onions that is spectacular but highly underrated. These are shaped like an overgrown version of scallions and make lovely sauces and soups. Baking leeks is the best way of consuming them because the process of baking softens and also mellows down their flavour. This can be called a mild version of an onion that has the same base of flavours but is not as intense as onions. Leeks are very rich in vitamin K which helps increase our bone strength and also may help in strengthening our vision. Being low in calories, they are good for weight management as well.

Seven different types of onions are available throughout the world. All of these onions have the same flavour at the bottom but differ in intensity and undertones. All of them have their health benefits and can be used for different purposes considering their taste and intensity of flavours.