El Nour - Red and White onion

Red and White onion

Introduction :
Onions pickled in vinegar are eaten as a snack.

Common onions are normally available in three colors: yellow, red,

and white. Yellow onions are full-flavored and are a reliable standby

for cooking almost anything. Yellow onions turn a rich, dark brown when

cooked and give French onion soup its tangy sweet flavor. The red onion

is a good choice for fresh uses or in grilling and char-broiling. White

onions are the traditional onion used in classic Mexican cuisine. They

have a golden color and sweet flavor when sautéed.

While the large mature onion bulb is the onion most often eaten, onions

can be eaten at immature stages. Young plants may be harvested before

bulbing occurs and used whole as scallions. When an onion is harvested

after bulbing has begun but the onion is not yet mature, the plants are

sometimes referred to as summer onions.

Additionally, onions may be bred and grown to mature at smaller sizes.

Depending on the mature size and the purpose for which the onion is

used, these may be referred to as pearl, boiler, or pickler onions.

Pickler onions are, unsurprisingly, often pickled.

Onion seed may be "sprouted", and the resulting sprouts used in salads,

sandwiches, and other dishes.

Onions are available in fresh, frozen, canned, caramelized, pickled,

powdered, chopped, and dehydrated forms.

Onion powder is a spice used for seasoning in cooking. It is made from

finely ground, dehydrated onions, mainly the pungent varieties of bulb

onions, which causes the powder to have a very strong odor. Onion powder

comes in a few varieties: white, yellow, red and toasted.