TYPE FLAVOR USES BEST to BUY STORAGE
Yellow Onions Strongest in flavor of all onions All Purpose for soups, stews, stocks, sauces ..and so on Firm, tight skin;dry and no spouts or decay at neck Cool Dry place. Keep well for months.
Spanish Onions
(includes Vidalia,Imperial Valley,Maul,Walla, Texas and Bermuda onions)		 Sweet. Vidalia is extra sweet. Onion Rings, onion marmolade; in omlets; on top of pizza; sauteed alone, or stuffed and baked. Vadalia is Good raw. Firm, tight skin, dry, with no spouts or decay at neck. Cool, dry place.  Last for months; if temp. is below 70 degrees, do not need refrigeration.
Red Italian Onions Mild and sweet; less pungent than Spanish or yellow onions. Raw, in salads and on sandwiches; sauteed with red cabbage and apples; stir-fried with other ingredents. Firm, dry skins, with no spouts or decay at neck. Cool, dry place.  Last for weeks.
White, or Boiling Onions Mild Whole in stews; or creamed. Firm, tight skins; no spouts. Note: smaller ones keep better then larger ones. Refrigerate, or keep in cool, dry, airy place. Last for weeks.
Leeks Mellow, earthy. Popular in French dishes, gently braised as a side dish; appetizers. Fresh , green tops; avoid dry or slimy ones. Stalks should be pilable; rigid ones indicate woody, tasteless leeks. Trim stalks and some of green part. Refrigerate unwashed in plastic bag with air space. Keep for several weeks.
Ramps Strong onion-garlic. An alternative to chives or scallions, but in smaller amount; use both tops & bottoms.  good in soups, sauteed dishes or blanched as a side dish.  Firm, dry green tops. Note: grown wild in mountainous areas; avail. in some specialty stores or farmer's markets in spring. Wrap, unwashed, in damp paper towel inside plastic bag; use within a few days.
Shallots Oniony, with a hint of garlic. Butter sauce for vegetables, fish, meats, rice, and so on; raw in vinaigrette dressing. Firm, light skins; not shriveled. Note: grow in clusters like garlic. Refrigerate or keep in cool, dry, airy place. Last for weeks.
Chives Mild, oniony. Seasoning for soups, salads, fish, dips; chopped as garnish. Edible purple flowers are pretty in salads. Bright green; dry, no slime. Wrap, unwashed in damp paper towel, then plastic; refrigerate. Keep about 1 week.
Green Onions, or Scallions Somewhat stronger then chives. Garnishes, Tex-Mex cooking, fried rice; stir-frying; can be substituted for chives. Bright green, with dry tops and firm bulbs. Store unwashed in plastic bag; use within 1 week.
Pearl Onions (red, white, yellow) All mild; big difference in color. Braised, pickled, carmelized; with peas, or in stews. Firm, tight-fitting skins. Note: usually sold in pint baskets. Refrigerate in basket; keep for a month. Check for rotting onions remove from basket.

 
 
       Longer lasting onions.... If you only need half  an onion,use the top half.  The bottom, or root half, will store longer in the fridge.

 
 
 
 
 
 
 
 

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