There are 7 different types of onions in the market, but few people know how to use each type to make the dish the most delicious and nutritious

Onions are an indispensable spice in the kitchen when cooking all kinds of dishes from meat, fish, eggs, vegetables, beans, mushrooms, etc. There are 7 most common types of onions. Each type has a different use for different dishes to bring out the most flavor and nutrition.

1. Brown onion

This is the most common type of onion with a very sharp and spicy taste. They are suitable for most dishes. Because it contains a large amount of starch, brown onions retain its structure even after a long cooking process such as simmering or stewing. They are very nutritious when combined with boiled, sauteed, braised dishes.

2. Purple Onion

This onion is sweet, soft and spicy enough to be eaten raw. Onions contain many nutrients such as vitamin C, vitamin B6, biotin, folic acid, chromium, calcium and fiber that are good for health such as improving heart health, lowering cholesterol and triglycerides, and helping to prevent blood clots.

In addition to their nutritional value, they are also outstanding when used with dishes, so they are very suitable for garnishing with salads. Red onion salt to serve with main dishes to fight boredom or very tasty.

3. Onions

Onions have a sweet, slightly pungent and slightly bitter taste. Onions are rich in vitamin C, which helps to boost the immune system and improve iron absorption for the body. And especially rich in flavonoids – plant compounds that have the most health benefits, helping to reduce the risk of cancer, cardiovascular diseases or infections related diseases.

Onions are most suitable for making stir-fried dishes such as stir-fried beef, stir-fried liver…; water dishes such as pho, beef noodle soup; salads such as chicken salad, onion salad…

4. Chives

Shallots are onions that grow in clusters with small stems, similar in appearance but more spicy in taste. Chives contain many flavonols and polyphenolic compounds, which help reduce the risk of chronic diseases such as arthritis, asthma, cancer, diabetes…

Small, long shallot. They are not as commonly used as onions, but are suitable for salting and serving with roast meats, or for salads.

5. Green onions (green onions)

Green onions are low in calories but rich in vitamin K, fiber, vitamin C, vitamin A and folate, which are beneficial for health. Used in almost all dishes to the point of indispensable. They are soft, spicy and have the same nutritional value as herbs.

6. Baro onion (leek)

Baro onions are green, long stems and leaves, twice as big as regular green onions. This type of onion is not commonly sold in the market, but is mainly available in large supermarkets because it is not grown as much as regular green onions. Baro onions are used like regular green onions. But it has a sweet taste, contains vitamins B, C, E and many minerals, so it is suitable for cooking dishes for children.

7. Onions

Onions, also known as compressed bulbs, are white and tiny and look very appetizing. Onions are rich in vitamin C, rich in antioxidants, good for eyes, bones and strengthen the immune system. This type of onion is native to Europe and North America, and in Vietnam, spring onions are grown mainly in the central provinces.

Central people often use onion toothpicks to braise chicken, steam chicken and braise fish because of its rich flavor.