Brown onions
The good old faithfuls of the kitchen! They're the most commonly used onion in Australia, with a robust flavour that mellows and sweetens when cooked.
These versatile allrounders are perfect for just about anything. Use them in soups, stews, casseroles, and to make a rich, flavourful base for sauces. They’re also great for caramelising, adding a deep, sweet complexity to your dishes.
Red onions
A bit of a misnomer as they are more purple than red - but who cares when they are so tasty.With their mild, slightly sweet flavour, they add both colour and taste to a variety of dishes.
Toss them into salads, salsas, and sandwiches for a fresh, crisp bite. They're also delicious when sliced and pickled, adding a tangy crunch to tacos and burgers.
White onions
White onions are known for their clean, sharp taste. They're crisper and less sweet than brown onions, making them a refreshing addition to many dishes. These onions shine when raw, such as in salsas, guacamole, and fresh salads. They’re also fantastic for quick cooking methods like stir-frying.
Shallots
Shallots (also known as eschalots) are smaller and milder than most onions, with a hint of garlic in their flavour. They’re a favourite among chefs for their subtle taste and versatility. They're wonderful in vinaigrettes, sauces, and dressings. They also shine when roasted whole, adding a delicate sweetness to roasted vegetables and meats. Use them in any dish where you want a less overpowering onion flavour.
Spring onions
Spring onions, also known as salad onions and scallions, have a mild flavour and a crisp texture. Both the white base and the green tops are edible and add a burst of freshness to dishes.
These are perfect for garnishing soups, salads, and stir-fries. Their mild taste also makes them ideal for egg dishes, like omelettes and frittatas, and they add a lovely crunch to Asian-inspired dishes.
Pickling onions
As the name suggests, these small onions are perfect for pickling! They make great accompaniments to cold meats, cheese platters, and add a zingy crunch to salads.Why onions make us cry
When you cut an onion, you break its cells, releasing enzymes that react with sulphur-containing compounds to form a gas which wafts up to your eyes, causing irritation and triggering tears as a natural defenceto wash the irritant away.
Tips to prevent onion tears
We've found some tips that some people swear by. Disclaimer - we haven't tried them ourselves!
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Fresher onions have firmer cell walls, so they release less of the tear-inducing gas when cut.
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Pop the onion in the freezer for about 10-15 minutes before cutting it. The cold slows down the chemical reactions, meaning less gas to make you cry. You can also try submerging the onion in ice water for a few minutes. Just remember to dry it off well so your knife doesn’t slip.
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Use a sharp knife to cut onions. A sharp blade causes less damage to the cell walls, releasing fewer irritants. Plus, it makes slicing and dicing much easier.
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If you want to get serious, wear goggles. They create a seal around your eyes, blocking the gas completely. You might look a bit like a mad scientist, but hey, no tears!
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Chewing gum or holding a piece of bread in your mouth while cutting onions can help reduce tears. It’s believed that chewing helps you breathe through your mouth, reducing the amount of gas that reaches your eyes. The bread trick supposedly works by absorbing some of the gas.