Inspired by the time management threads here, I am moving to grocery shopping once in two weeks. So, buying onions also in bulk. If buying only one type of onion, which one is better: yellow or red? I will use them for Indian, Mexican and Mediterranean recipes mainly. Onion will always be cooked.
This is interesting what dishes do u make in these cuisine? . Can you pls share. You tube links would do Sorry no answer to your question.
I keep a few red onions on hand for making quick pickled onions for Mexican food and for raita. But otherwise I have switched almost exclusively to sweet onions, which are available almost everywhere now. I find them less harsh than yellow onions and they last better than red onions.
I only use red onions for Indian and Mexican food. I buy the yellow ones only for caramelized onions(has more starch).
I used only red onions too. Good for onion masala paste made in bulk and frozen for Indian dishes , works well for taco fillings and pizza topping as well ! Also vegetables with darker colors are more nutritious, so win-win !
After posting the thread, I realized I don't use onion in the few "Mexican" dishes I make - chicken quesadilla, tacos from shredded chicken. Shredded Chicken Quesadillas Recipe - Food.com https://www.thekitchn.com/miracle-meal-rotisserie-chicken-tacos-22948759 Mediterranean dishes - still getting started. I had created this thread: Want To Try Mediterranean Diet Recipes? So far, I've only found one youtube channel with easy, one-pan cooking recipes: https://www.youtube.com/c/TheMediterraneanDish I tried two from there: Easy Greek Red Lentil Soup (I didn't like the taste of the spices. will go back to making red-daal the way I know it) BEST Baked Lemon Garlic Salmon | The Mediterranean Dish (so so).
Thanks for all the responses, guys. I will try out the sweet onions. I vaguely remember seeing them in the store but thought they were, well, "Sweet", so didn't try them. ========= Is it my imagination or do the onions in the U.S. have more water content. It takes for ever to "brown" them even if they are chopped into extremely thin slices and the oil is hot enough.
Besides pink big ones one from Bellary & small sambar onion from Nashik, In India we get white big ones which is supposed to contain more magnesium. Priced higher than the pink ones. White gives off nice aroma while being sautéed & in sambar and in pickles too!
