Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Ingredient

Onions

Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

What is it?

Countless recipes start out by sautéing a little diced onion, making this vegetable one of the most indispensable pantry staples. When a recipe simply calls for onions, choose yellow onions, the best all-purpose onions. Since they are inexpensive and readily available, they’re used more than any other type. They have the strongest flavor of all the globe onions, so they’re best when cooked and are the first choice for an aromatic base for stocks and broths. White onions can also stand in for yellow onions, and they are good slicers for burgers or sandwiches. Spanish onions are similar to yellow onions, but they’re larger. Beyond these types, there are several specialty varieties, including red onions, cippolini, pearl onions, and super-sweet Vidalias.

Kitchen math:

1 medium-large = 8 oz. = about 1-1/2 cups chopped

Don’t have it?

If you’re out of onions, shallots or leeks can substitute in a pinch.

How to choose:

Buy firm bulbs with no soft spots, bruises, or other signs of damage. The necks should be tightly closed. They should be heavy for their size, with dry, papery skins.

How to prep:

Peel before using. How you cut an onion has a dramatic effect on the final texture. If you want the onion to blend seamlessly into the dish, mince it. For a little more presence, dice it. If you want it to be unmistakable, slice it. Cutting the onion “with the grain,” from root to blossom end, will give you slices that hold together during cooking and retain their shape well. Slicing “across the grain,” which creates rings or half moons, release more moisture and lose their crispness faste and soften more quickly when cooked.

How to store:

Keep in a cool, dry, well-ventilated spot.

    Recipes

  • Recipe

    Oven-Braised Celery Hearts with Pancetta

    Minced celery is an essential flavor base for many soups, stews, and sauces, but sometimes, this aromatic vegetable deserves to be the star of the show, as it is here,…

  • Recipe

    Spicy Beef Rolls

    Flaky cigar-shaped phyllo rolls filled with meat seasoned with the warm spices of cumin, cinnamon, allspice, and cayenne are delightful when served with refreshing tzatziki or your favorite marinara sauce…

  • Recipe

    Speedy Sausage, Tomato, and White Bean Soup

    Colorful and comforting, this stewlike soup satisfies, especially on a cold day. There’s a lot of rosemary in the dish, but it doesn’t overwhelm; the sausage and hearty vegetables can…

  • Recipe

    Sausage-Filled Pogaca Rolls

    A sauté of celery, onions, and thyme gives this sausage filling the flavor of a classic Thanksgiving stuffing, making these soft, airy rolls the perfect accompaniment to holiday turkey. Note…

  • Recipe

    Butternut Squash and Swiss Chard Lasagne

    Indulgently cheesy like a traditional lasagne but bursting with the autumnal flavors of squash and chard, this dish makes a satisfying Thanksgiving entrée.

  • Recipe

    Heirloom Bean Potato Cassoulet

    With deeply developed flavors and aromas that satisfy and entice, this cassoulet has everything you would expect from this homey French classic, except all the meat.

  • Recipe

    Chicken and Corn Chowder

    Here’s a perfect soup for cold fall nights. Adding the corn cobs to the pot along with the kernels amps up the sweet corn flavor.

  • Recipe

    Mini Meatloaves Wrapped in Bacon

    These single-serving meatloaves are super cute and tasty, too. Serve with mashed potatoes and extra ketchup on the side.

  • Recipe

    Sausage with Red Cabbage and Apples

    Fully cooked sausages are a great choice for speedy weeknight dinners. Pair them with red cabbage braised in beer plus vinegar, cloves, and red currant jelly for your own mini…

  • Recipe

    Dill Pancakes with Smoked Salmon and Everything Bagel Spice

    Perfect for brunch, these sophisticated pancakes channel the flavors of bagels with lox and cream cheese. Save any leftover spice mix to top Greek yogurt along with a drizzle of…

Comments

Leave a Comment

Comments

Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Livorno, Italy (511)

In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks