Green Onions can be any variety of onion harvested before they bulb. Also called spring onions, stone leeks & scallions, these popular immature onions have small bulbs & long green stalks. Mild in taste, they offer a definite onion flavor. Scallions are actually considered to be even younger than a green onion having no bulb…
Member of the green onion and shallot family. Characterized by a long thick stem and large, drooping tops that range in color from green to blue-green. Some specific varieties are shorter and thicker with more erect green tops. Leeks exhibit a mild onion-like flavor. Leeks have a subtle and delicate flavor that is milder and…
Red Onions are a favorite for adding color and flavor when used raw. They don’t have the same intense bite as a white or yellow onion, their slightly milder taste is best suited for raw applications such as salads, sandwiches or hamburgers. They are also great for pickling or saut_ing. Onions (dry) are typically divided…
The Shallot is a hardy, bulbous perennial that is closely related to onion and garlic. The Shallot leaves are short, small, cylindrical, and hollow. The flowers are lavender or red, in a compact umbel. The bulbs are small, elongated, and angular and develop in clusters on a common base, much like the garlic plant. Shallots…
Any chef will tell you, if they don’t have onions on hand, they pretty much can’t cook anything. While we do know that is an exaggeration, onions are a kitchen essential. They are used as a base for everything; soups, stocks, saut_s or just caramelized and added to dishes. Onions can be used raw, or…
Any chef will tell you, if they don’t have onions on hand, they pretty much can’t cook anything. While we do know that is an exaggeration, onions are a kitchen essential. They are used as a base for everything; soups, stocks, saut_s or just caramelized and added to dishes. Onions can be used raw, or…