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Onions… there are oodles of varieties of onions but I am not about to cover each and every one of them. I however am going to select the top three that I am always faced with when I cruising the produce department. Yellow, white and red (purple) onions.
Yellow onions have a yellow-brown papery skin on the outside and a white flesh. These onions really make my eyes water and mess up my makeup, this is due to their higher sulfur content. We can thank that sulfur content for its pungent flavor and smell as well. Though we have and sometimes do eat them raw, I almost find them too overwhelming, it just depends on what other ingredients that I am using that help balance out that strong flavor.
White onions have an all-white skin and flesh. They have a slightly milder flavor than the yellow onion and are a great substitute if you’re in need of an onion flavor, but don’t want it to be too powerful.
Red onions are usually my go-to onion for raw dishes. They are one of most mild, and sweet tasting onions. They have the purplish-red skin which seeps through all of its layers although it’s flesh is mainly white.
So as you can see… the color of onion you decide to use in this recipe will vary the outcome. I opted for white… aiming right down the middle of the three in strength.
To select the best onions, look for them to be firm, have a crackly outer skin, and a mild smell. If their scent is overwhelming it’s a good sign the onion is starting to spoil. Steer clear of those with with dark spots or mold. Onions, in general, store better in a slightly cooler, darker area, although the fridge is not recommended. The onion smell has a tendency to spoil the flavor of other foods in the fridge.
Yields 1 1/4 cups