The Diverse World of Onions

The Diverse World of Onions

Let’s talk about onions, the quiet backbone of the garden and the kitchen. These alliums are more than just pantry staples—they’re a gardener’s dream, ranging from pungent powerhouses to sweet, mild beauties. Growing them is straightforward, but choosing the right type is where it gets interesting.

Yellow Onions: The All-Purpose Hero

If there’s a workhorse among onions, it’s the yellow onion. They’re hardy, productive, and thrive in most regions. Their layers are thick and packed with sulfur, giving them that signature savory aroma when cooked.

I remember planting yellow onions one year and experimenting with them in French onion soup. As they caramelized, the kitchen smelled gloriously earthy, with a hint of sweetness. This transitional onion, raw or cooked, does it all.

Pro Tip:

Choose a variety like 'Copra' or 'Sturon' for long-term storage, as they can last six months or more with proper curing.

Sweet Onions: The Garden’s Candy

Want something milder? Sweet onions like 'Vidalia', 'Walla Walla', and 'Texas Supersweet' are your best friends. They have lower sulfur content and taste almost sugary, which makes them incredible for raw slices on burgers or in a summery tomato salad.

These onions prefer sandy soils and short-term storage. I’ll admit, though, growing ‘Walla Wallas’ in heavier clay soil once tested my patience. The yield wasn’t as beautiful, but the flavor still delivered.

Key Consideration:

Sweet onions aren’t built to last; eat them within a few weeks of harvest, or freeze them if you’ve got extras.

Red Onions: The Colorful Standout

Red onions are the artist's palette of the onion family. Their purple skins and crisp white interiors bring a splash of color and heat to dishes. I love slicing into a fresh red onion—there’s something satisfying about their sharp crunch that screams "fresh from the garden."

‘Red Baron’ and ‘Redwing’ are two varieties that have served me well. Be warned, though: as striking as they look, their flavor raw is bold, almost aggressive, especially if grown in cooler soils. They mellow out wonderfully on the grill or in a braise.

Storage Fact:

Red onions don’t keep as well as their yellow counterparts, so grow just the amount you’ll use fresh to avoid waste.

White Onions: Crisp and Clean

White onions are the unsung heroes of Mexican cooking. Softer in their bite than yellows but sharper than sweets, they’re incredible diced into fresh salsas or laid raw over tacos. I’ve dedicated entire raised beds to white onions because of how quickly my household goes through them.

If you’re game to grow white onions, don’t skip varieties like ‘Sierra Blanca’ or ‘White Lisbon.’ They prefer well-drained soils and a touch more warmth in their growing season, so timing is everything.

Gardening Note:

White onions are often referred to as “bunching onions” when harvested young. Don’t let the name confuse you—it’s just a stage of growth.

Shallots and Scallions: The Sophisticates

Shallots:

If you’ve never peeled a shallot and minced it into a vinaigrette, you’re missing out on culinary stardom. Shallots grow as clusters, like garlic, and bring a nuanced, sweet depth to sauces. Their growth habits make them a joy to work with—they’re clustered, compact, and fit snugly into tighter garden spaces.

‘French Red’ is a favorite variety of mine, though it requires patience; shallots take their time to develop. Leave them undisturbed, and the yields reward you tenfold.

Scallions:

Scallions, or green onions, are the sprinters of the onion family. They’re often ready to eat in a matter of weeks. I enjoy planting a packet of seeds directly into a small corner of the garden. Within no time, I’m snipping away at their leaves to garnish everything from soups to eggs.

A Warning:

Don’t confuse scallions with immature onions—they’re bred entirely differently to stay tender and leafy when harvested young.

Cipollini and Pearl Onions: The Gourmet Crowd

Let’s get fancy for a moment. Cipollini onions, with their flat, saucer-esque shape, roast like a dream. These Italian imports caramelize into sugary perfection, and I’ve made entire meals out of just a tray of roasted cipollinis and crusty bread.

Pearl onions, on the other hand, are your go-to for stews and slow braises. The tedious peeling process—though tedious—is strangely meditative. Once soft and golden, they transform any dish into a celebration.

How to Choose the Right Type

It all boils down to your garden’s climate and your culinary goals. Are you growing for storage? Choose yellows. Craving fresh salads? Go for reds or sweets. Need quick results? Plant scallions.

• Long days (14-16 hours of daylight): Yellow, red, or sweet varieties are your answer.
• Short days (10-12 hours): Opt for early sweet or white onions.
• Intermediate days (12-14 hours): Stick with flexible performers like shallots.

The best gardens are full of layers, and onions are the perfect metaphor: diverse, adaptable, and endlessly rewarding. Trust me—once you’ve grown them, you’ll never go back to store-bought.

In conclusion, the world of onions is as diverse as it is flavorful. By knowing the different types of onions and their best uses, you can elevate your cooking and explore new culinary landscapes. So, next time you're in the kitchen, why not experiment with a new type of onion?