Members of the Lily family, they include such valued vegetables as onions, shallots, and leeks; herbs such as garlic and chives. A strong
"oniony" odor is characteristic of the whole genus but not all members are equally flavorful.
Chives
A member of the onion family grown for its leaves, used as an herb. Chives have a much milder flavor than onions or garlic. They are
referred to only in the plural because they grow in clumps rather than alone. When cooking with chives, add them to the recipe at
the end. NEVER cook them as they will loose their delicate fragrance.
White Onions
The perfect onions for stuffing and baking because of their even size and shape. Their flesh and papery outside skin are white. They are
somewhat sweeter and milder than yellow onions and, when unavailable, can be substituted with yellow onions in many recipes.
Yellow Onions
Strong flavored with layers of papery skin of a yellowish-brown color. They have a rich onion taste, making them a good choice for
dishes requiring a distinctive onion flavor. When sautéed, they will turn to a dark brown color and can be added as a complement to
a variety of foods or meats.
Red Onions
Medium to large onions that have purplish-red skins and red-tinged white flesh with a mild, sweet flavor. They are perfect in salads
or foods that are very quickly cooked, as they lose most of their fragrance when cooked too long.
Leeks
Generally considered to have a finer flavor than the common onion, they are an essential ingredient in many sauces and stocks. With
a more delicate and sweeter flavor than onions, leeks add a subtle touch to recipes without overpowering the other flavors. They look
like large scallions, having a very small bulb and a long white cylindrical stalk of layers that flow into green, tightly wrapped, flat
leaves. The white part of the leek is the sweetest part.
Scallions
A distinct variety of immature onions also known as "green onions". Scallions can be eaten cooked or raw and are valued for their
savory flavor, which is characteristically milder than that of older onions. Nutritionally, they have a distinct advantage: the green tops
of scallions, (which can be enjoyed along with the white part), provide more vitamin C, calcium, and beta-carotene, ounce for ounce
than full-grown onions. Choose those with crisp, bright green tops and a firm white base. Mid-sized scallions with long white stems
are the best.
Cippolini
They may look, taste, and smell like small onions, but these bittersweet bulbs actually come from the grape hyacinth. These round,
flat, dense Italian onions are about 1 to 2 inches in diameter. They are available in the fall and are ideal for roasting or grilling. They
caramelize beautifully and hold together under oven heat and repeated basting. On the grill, they keep their shape and cook
uniformly. Either way, they'll reward you with their exceptional taste. They can be substituted with pearl onions, which are mild
flavored red, white, or yellow, usually a little more than 1 inch in diameter.
Garlic
A highly aromatic and strong tasting bulb used as a distinctive flavoring in cuisines around the world. Everyone knows the
unfortunate side-effect of garlic: bad breath! The reason for this is that garlic's essential oils permeate the lung tissues, which means
they remain in the body long after the garlic has been digested. It can even affect skin odor! Chewing fresh parsley may help a little,
but there is no real cure. Use sparingly unless amongst like-minded people. When cooking garlic, make sure NEVER to overcook it
as you will lose its delicate fragrance. To make Garlic Purée, refer to the "Stocks & Sauces" DVD.
Shallots
A bulbous herb more aromatic and subtle in flavor than the onion and less pungent than garlic. Unlike both of these bulbs, shallots
do not cause bad breath. They are the backbone of many French or Asian sauces. Look for firm, well-shaped heads that are not
sprouting.
Why do onions make you cry?
As onions are sliced, cells are broken open. Onion cells have two sections, one with enzymes, the other with sulfides. The enzymes break
down the sulfides and generate sulfenic acid. Sulfenic acid is unstable and decomposes into a volatile gas that dissipates into the air. When
the gas reaches the eye, it will react with moisture in the eye to form a mild solution of sulfuric acid. The sulfuric acid irritates the nerve endings
in the eyes, making them sting. The tear glands then produce more tears to try to dilute and flush out the irritant.
When cutting onions, using a sharp knife will rupture fewer cells and cause less eye irritation. The release of the volatile gas can be prevented
by cutting the onions under running tap water, though this may not be very practical. Wetting the onions and your hands before slicing will
lessen the effect, as some of the gas will react with the moisture on the onions and on your skin (instead of with the moisture in your eyes).
Use lemon to remove the smell from your hands.
