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Onions ~ A guide to their usageAsafetida (also known as asafoetida) is used sparingly in Mid-Eastern cuisines. This flavoring is produced predominantly in India and Iran. Unlike many spices, which are actually seeds, asafetida is derived from a milky sap found in the stalk of a large fennel-like plant. The sap is reduced to a resin and sold either in lumps or in a powdered form. Sulphur compounds in the sap explain its rather unpleasant smell. The taste is bitter, but when heated it releases an onion flavor. During the Dark Ages in Western Europe, spices were creatively used to integrate a variety of flavors such as sweet, sour and pungent. Asafetida was commonly used in harmony with cinnamon, cardamom, ginger and cloves. In Indian foods, it is frequently used to flavor vegetable and legume dishes, sauces and pickles. The lump form can be rubbed on a grilled prior to grilling meat. It is always used sparingly. Available in Indian and Mid-Eastern grocery stores, asafetida should be stored in a dry, cool cabinet, in an airtight jar and out of direct light. It may keep for several months up to a year. A fresh lump of asafetida will actually keep for several years. Boiling onions are small, white pungent onions that are about 1" (2.5 cm) in diameter, slightly larger than pearl onions. They are added whole to stews and other dishes and cooked until soft. Chives, the long, thin green shoots of the chive plant used as an herb, have a mild flavor reminiscent of the onion, to which they are related. Although chives are available dried, snipped fresh chives have the best flavor. Store fresh chives in the refrigerator, wrapped in paper towels and enclosed in a plastic bag. To snip and chop or mince fresh chives: Using kitchen scissors, cut the chives to the desired length. Or, place the chives on a work surface and, with a chef's knife, chop or mince to the desired fineness. Cippolinis are small bittersweet bulbs that come from the grape hyacinth that look and taste like small, white onions. Fresh cippolinis are difficult to find in the US They are available preserved in jars and are also known as wild onions. Green onions are a variety of onion harvested immature before the bulb has formed. Both the green leaves and white bulbs are used raw or cooked for their mild but still pronounced onion flavor. Green onions are also known as scallions or spring onions. To sliver green onions: Trim off the root ends and dark green tops. With a paring knife, halve the shoot from top to bottom. Cut into smaller lengths, if desired. Slice each half lengthwise into fine strips. To chop or mince green onions: Trim off the root ends and leave the tender green tops if desired. Using a chef's knife, cut across the shoot to chop coarsely. To mince, gather the chopped onions. Steadying the top of the blade, rock the knife in an arc across onions until desired fineness is reached. Kalonji, also known as black onion seed or nigella is a small black seed similar in appearance to poppy seed, but much different in flavor. Although most commonly found in Indian cooking, kalonji was found in the spice gardens of monasteries during the Middle Ages in Western Europe. At that time, the seeds were roasted, wrapped in cloth, and used in a poultice believed to restore the sense of smell. In the Northern part of India, kalonji are baked into many of the breads (naan). The peppery taste is often used to flavor dals (Indian legume dishes) such as lentils or peas. Kalonji is also used in Turkish and Middle Eastern cuisine. Available in Indian and Mid-Eastern grocery stores, kalonji should be stored in a dry, cool cabinet, in airtight jars and out of direct light. They may keep for several months up to a year. Leeks, sweet, moderately flavored members of the onion family, are long and cylindrical with a pale white root end and dark green leaves. Select firm, unblemished leeks, small to medium in size. Grown in sandy soil, leeks tend to collect grit between their tightly layered leaves; clean thoroughly before use. To trim, clean, and slice or chop leeks: With a knife, remove the leaf ends or whole leaves. Trim off the roots. Starting 1" (2.5 cm) from the root end, slit the leek lengthwise. Fill a basin or sink with cold water and swish the leeks in the water. Repeat if necessary to remove all dirt. Cut crosswise to slice. Chop into smaller pieces if desired. Maui onions, have brown skins and sweet flesh that is the most flavorful when eaten raw. The onions can also be cooked. Pearl onions are tiny white onions about ¾" (2 cm) in diameter, added whole to stews and other dishes. They are also known as pickling onions. To peel pearl onions: Using a small, sharp knife, trim off the root ends. Cut a shallow X in each trimmed end, to keep the onions whole during cooking. In a saucepan, combine the pearl onions with plenty of water to cover. Bring to a boil; boil for about 2 minutes, then drain. When the onions are cool enough to handle, slip off the skins by squeezing gently with your fingers. Red onions, also called Spanish onions, are medium to large onions that have purplish red skins and red-tinged white flesh with a mild, sweet flavor. Scallions are also known as green onions and refer to a distinct variety of immature onions. The vegetable has a white base that has not fully developed into a bulb and green leaves that are long and straight. Both parts are edible. Store in the refrigerator, wrapped for up to five days. They can be eaten raw or cooked in numerous dishes from soups to salads. Shallot is the small member of the onion family, with papery brown skin, purple-tinged white flesh, and a flavor resembling a cross between sweet onion and garlic. Look for firm, well-shaped heads that are not sprouting. Store in a cool, dry place for up to 1 month. Shallots pickled in vinegar figure prominently in Asian recipes. To peel and chop or mince shallots: Peel the skin with a paring knife. Trim off a thin slice, then set the shallot, cut side down, on a work surface. Make horizontal cuts toward the root, leaving the root intact. Then cut crosswise into pieces of desired fineness. Vidalia onions, have brown skins and sweet white flesh that is the most flavorful when eaten raw. The onions can also be cooked. Walla Walla onions, have brown skins and sweet white flesh that is the most flavorful when eaten raw. They can also be cooked. White onions, which have both white skin and white flesh, tend to be sweet and mild in flavor. If they are unavailable, substitute with mild yellow onions. Yellow onions are the common, white-fleshed, large onions distinguished by their strong flavor and dry, yellowish brown skin. Onion Recipe Index |