Onion Guide

Photo: Todd Coleman

1. Pearl onions come in many colors and varieties; great for boiling and pickling.
2. Bianco di maggio are Italian heirloom cipolline with white, sweet flesh.
3. More demure than European varieties, Thai shallots are great for spice pastes.
4. Spicy yellow storage onions, or common onions, are workhorses of the kitchen.
5. Italy's famed, zesty Tropea lunga turn fragrant and luscious when grilled.
6. Grill or pickle tender, fresh torpedo onions, which have a concentrated sweetness.
7. Teardrop-shaped owas are slightly spicy and excellent for sauce bases.
8. Baby red Creole onions are so named because of their surprising spice.
9. Mayan sweets are fresh, juicy mild onions available in the States in fall and winter.

Photo: Todd Coleman

10. Texas sweets are descendants of Bermuda onions, brought here in 1898.
11. Cipolline onions are flat Italian varieties that turn buttery when roasted.
12. The supersweet candy hybrid is the ideal dried onion for caramelizing.
13. Large Red Bull onions keep longer than most dry onions and have a muted spice.
14. Inca sweet is a mellow variety from Peru sold fresh in the States during the winter.
15. French gray shallots are coveted by chefs for their creamy texture and refined flavor. Use them in vinaigrettes.
16. Insanely sweet Walla Wallas are available in the summer from Washington State; you can eat them like apples.