Onions, shallots, and garlic and are key ingredients in countless recipes. Cooking with alliums is easy with this guide which outlines different types of alliums and how to use them.
Cooking With Alliums
First, let’s discuss what an allium even is, as I’m sure it may have some of you scratching your head. The genus Allium includes onions, shallots, garlic, and leeks, to name only a few. They offer pungent, savory, and distinct flavor that compliments countless other ingredients.
Let’s dive in to the different types of allium you should keep on hand and how to use them!
Red Onion
Red onion seems to have a magical ability to completely round out the dishes they’re in. They’re sharp and spicy, offering just the right amount of kick that your dish may be missing. I love using them in guacamole, grilled and served as a side for grilled meat, or thinly sliced and pickled (and promptly put on everything!).
Yellow Onion
Known for the sweet flavor and ability to caramelize beautifully (hello, French Onion Soup!), yellow onions are a staple in my kitchen. Whether I’m mincing them for meatballs, chopping and sauteeing with peppers and potatoes for breakfast, or slicing big slabs for burgers, their mild flavor make them ideal for a variety of recipes and dishes. I like purchasing in large bags, since I go through them so quickly (and onions store wonderfully).
Shallot
The mauvey-purplish hue of shallots, paired with their distinct shape, make them easy to spot at the grocery store. They’re much smaller and more oblong than any other type of onion, and have brown papery skin, just like onions. Their flavor is much more delicate than that of an onion, making them a fantastic option to eat raw. I love using them in homemade vinaigrettes, frying them to top roasted green beans, or pickling them, similar to red onions.
White Onion
White onions are traditionally sweeter than their siblings, offering that familiar oniony flavor without the bite. They sweeten even further after being cooked, making them a wonderful option for stir-fry or sauteed vegetables of any kind.
Garlic
Garlic: the more, the better in my opinion. Garlic is a key ingredient across all cuisines, offering a mild and slightly spicy layer of flavor. Cloves are clustered forming a head, which can be roasted whole or broken down individually. Each clove has its root, which attaches to the head, which holds the papery skin in place. Using a knife to smash the clove, the skin typically pops right off. Garlic is used in countless recipes here on So Happy You Liked It, and I always have at least 2 heads in my pantry at all times!
Green Onions
Otherwise known as scallions, these long, stalk-like onions offer mild onion flavor. The chopped green stems are typically used raw in salads, as a garnish, or tossed into soups. They also can be grilled, making a fabulous side dish for seared steak.
Other Allium Tips
Now you may be wondering, “how do I store them? How do I cut them? And how on earth do I stop crying when I chop an onion?!” Read on for a few more details!
How To Store Alliums
Storage for these layered vegetables is simple, but there are a few things to consider:
- Red, Yellow, and White Onions, Shallots, Garlic: All of these allums can be stored together in a cool dry place n your kitchen or pantry. I like keeping them in a mesh basket to allow for air ventilation and do my best to not stack too many onions on top of each other (this can lead to mold). They should keep for months if stored properly!
- Green Onions: These sharp, stalk-like onions should be kept in the refrigerator. When you bring them home, you can opt to store them on the countertop, if you plan to use them within a day or two, or in the refrigerator. My favorite way to store them is with their roots in a jar of water. This allows them to stay fresher longer. You could also opt for the storage bag method: dampen a paper towel and keep your green onions loosely wrapped and in a zip-top bag in your crisper drawer. Onions should keep for up to a week if stored properly. Alternatively, you can chop them and freeze them!
How To Not Cry When Chopping Onions
We’ve all been there. We’re busy with dinner prep and an overwhelming stinging sensation sets in, and suddenly, our eyes are watering uncontrollably. “Why!?”, we collectively exclaim with our eyes tightly shut.
When you slice into an onion, enzymes are released which break down into sulfenic acids. This produces a gas that stimulates nerves in your eyes, resulting in tears which act to flush the irritant out. Fascinating!
Now, how the heck do we STOP this from happening? Well, a few techniques to consider:
- Use water. Some resources promise that running an onion (after it’s been cut in half) under running water can help reduce the number of enzymes that cause tears. Similarly, cutting your onion underwater has also been an idea…but I have no clue how one would do that!
- Try refrigerating onions. I would only recommend doing this for a short period of time, as opposed to storing your onions in the refrigerator consistently.Pop your onion in the fridge in the morning if you know you’ll need one for dinner that night.
- Try protection. Yes, my friends. There is such a thing as onion goggles. I’ve known people who have gotten them, and admittedly, stopped using them after a few times due to reason number 4…
- Just keep chopping. Over time, your sensitivity to the tear-inducing enzyme will diminish. The more you chop, the less you’ll be likely to cry!
Get Chopping!
In conclusion, adding alliums to your dishes can offer complex, spicy, and savory flavor. Whether you’re sautéing them, grilling them, caramelizing them, or simply eating them raw: they’re going to be delicious!
Be sure to check out my articles for Spices, Herbs, Fat, and Citrus to learn how you can continue to add major flavor as you cook!
Find this collection of how to cook with alliums helpful?
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