- cross-posted to:
- coolguides@lemmy.ca
- cross-posted to:
- coolguides@lemmy.ca
cross-posted from: https://lemmy.ca/post/6944942
This is to make up for that other, memeworthy but somewhat ugly, guide from before.
Source: https://thishealthytable.com/blog/types-onions/
The article above also goes into more details on each.
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I used to obsess over the right onion but now I just get whatever and hardly could taste much differences. Everything works, especially if you’re a amateur cook.
I find raw red onion to be super harsh, but it’s delicious when pickled or cooked.
Same. I was very confused they were described as mild and great for eating raw.
I have to at least soak them in cold water for a bit before adding to a salad. Otherwise the entire salad just tastes like onion punching me in the mouth.
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I had no idea shallots weren’t red onios :c
I was given false information when I was young that, a shallot was a cross between a garlic and an onion. It’s not its its own variety within the allium family.
I like to keep a few around fir when I want onion flavor but don’t want to cut into a whole onion.
I love them fried crispy. They’re also great on dressings.
I crossposted the other one without actually looking at the content, that’s on me 😅
Lol no worries, we need content. Thanks for posting!
Hope it gave people a laugh lol
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