Different types of onions include scallions, yellow onions, Spanish onions, Vidalia onions, red onions, shallots, pearl onions, leeks and cipollinis. Scallions are also called green onions; they have a delicate flavor and can be eaten raw or added to dishes at the last minute. Both the white part and the green part can be eaten. Because they are full of water, they don't have a long shelf life.Know More
Leeks are long onions that have a more delicate flavor than regular onions. They look like scallions, with a white bottom and a green top, but are much larger and more robust. They can be stewed or braised and added to vinaigrette. Because much of the plant grows underground, cleaning leeks can be time-consuming.
Cipollini onions are white and flat and have a sweeter taste than regular onions. Like scallions, they have a lot of water and should be used as soon as possible.
Red onions have less sugar than yellow and white onions and don't caramelize as well. However, they are excellent if eaten raw in salads.
Shallots are small onions that are often found in delicate sauces and preparations. They have a papery texture like yellow onions, but their flesh is often tinged with purple.Learn more about Vegetables
Vegetables can be diced, minced or cut into matchsticks. When a vegetable is diced, it is cut into cubes. The cubes can be large, medium-sized or small.Full Answer >
Varieties of onions are categorized by taste, such as sweet or pungent. Onions are also categorized by color, like white, red, brown or yellow. Yellow onion varieties include Buffalo, Early Yellow Globe, Granex, Yellow Grano and Yellow Bermuda. White onions types include Crystal Wax and White Portugal. Some varieties can be either yellow or white in color such as the popular Spanish onion.Full Answer >
It takes three minutes to steam 1 cup of baby carrots in the microwave. Put the baby carrots in a lidded microwave-safe dish, add 2 tablespoons of water, put the lid on the dish and cook at 100 percent power for three minutes. Allow the carrots to cool in the covered dish for five minutes after cooking.Full Answer >
Tomatoes that rot at the bottom suffer from blossom end rot. This condition signifies a calcium deficiency and disappears quickly once the plants receive adequate calcium. Blossom end rot also affects eggplants, melons and peppers.Full Answer >