Different kinds of onions

The onion is a very old plant dating back several thousand years in history. In China, onions were grown more than 3,000 years ago. It may have been the Romans who brought the onion to Europe. In Latin, onion is called "unio" which means big pearl. The Latin is included in the English "onion" and the French "oignon", which means onion. Garlic is good for health. It is used against intestinal diseases, flatulence, constipation, colds and vampires. Is good for the heart and the brain counteracts heart attacks and strokes. Onions are available in 3 varieties yellow red and white (and color changes in between). Onions contain a lot of antioxidants. They are high in vitamin C, fiber, potassium and calcium. In order not to get tears in the eyes, you can use chilled onions because the substances that make tears are not as active if they are cold. Can be stored for 2-3 months in a frost-free room.

Different kinds of onions see picture, clockwise. 

1. Yellow Onion (large). From Sweden Österlen.

Is the most common cooking onion in Sweden. The taste is more or less sharp and strong.

2. Clove-free garlic. From China.

(Allium sativum) has a special smell and taste that is due to sulfur-containing enzymes in oils.

The more you chop the cloves, the stronger the garlic flavor. In Egypt, garlic has been used as

means of payment and they worshiped and revered it highly. It is Mother Earth's gift to the chef

and there are about 300 varieties of it. Fresh garlic is milder than dried. As the onion ages

shoots the green shot from the middle part. You cut it off when you chop because it doesn't

should taste bitter.

3. Garlic (medium size). From Spain.

4. Garlic (large). From China.

5. Garlic braid. From Hungary.

6. Pearl onions. From Spain.

(Borretana onion) is round and slightly flattened and smaller than regular yellow onion. Good to fry whole and mix in casseroles and can be used in pickles.

7. Banana shallots. From France.

The color is slightly red shifting on the surface. Is long and narrow (8-15 cm). Related to the smaller one

the shallots. The taste is perhaps a little stronger. Small fine onion rings can be cut off for e.g.

inlays. Can be used as yellow onion and red onion. It can be up to 15 cm long.

8. Fry onions. From Spain.

Are small picked yellow or red onions that are suitable for whole frying or grilling.

9. Shallots. From France.

Is related to the yellow onion, but is quite small and divided into 3 - 8 clefts. The taste is mild and aromatic. The color changes from white to violet.

10. Red fried onion (small). From Holland.

It has a slightly milder taste than yellow onions and is better suited to eating raw in various salads and cold sauces than the yellow onion. It is often good to use red onion instead of yellow onion or vice versa in various recipes.

11. Red onion (large).

12.  Silver onion. From Italy. In the middle!

Is large and round with a silvery shell. Silver white onion variety with mild juicy taste. Silver onion

is particularly good to use raw in salads and is often included in small herring entrees

silver onions. Otherwise, silver onion can be used like other types of onion in all contexts where you

want an onion variety with a slightly milder taste.

Video on thin chopped onion.