Alternate Names: Green onions, bunching onions, Chinese onions, Welsh onions

Characteristics: This spring onion's flavorful bite makes it a popular ingredient in Asian cooking, as exemplified in the classic Korean seafood pancake. Some recipes may specify using only the long green hollow leaves or the white bulbous ends, but the scallion is entirely edible. Recipes usually require that scallions be chopped. Scallions are interchangeable with ramps. Don't let them languish in the fridge; use soon after purchase.

9. Cipolline

Photo by Chelsea Kyle, food styling by Anna Stockwell

Alternate Names: Cipollini onions, Italian pearl onions

Characteristics: This Italian onion doesn't look like cousins, thanks to its flat top and squat shape, but it is growing in popularity—and availability—in the U.S. Its taste is less acrid than that of its relatives, making it ideal for creamed or glazed onions. And because of the cipollinis' size and shape, they're easy to cook and serve whole. Try them roasted or grilled on skewers.

10. Garlic

Photo by Chelsea Kyle, food styling by Katherine Sacks

Characteristics: Garlic is actually a part of the onion family (chives are technically related to onions, as well, but are generally considered to be an herb). A truly international vegetable, garlic is sold many ways: whole bulb, already-peeled cloves, pre-sliced, and minced. At a farmers' market, newly harvested garlic is sometimes sold with the curled green stems still attached to the bulb, the ends of which are called "scapes." (Scapes can be prepared and consumed in a myriad of ways: finely chopped, sautéed, and served like chives and scallions.) An unpeeled garlic clove doesn't have a very strong scent, but once the clove's body has been damaged, a pungent odor is released. To get garlic that's sweet and fragrant, either sauté or roast it. But be careful not to burn the garlic, which will result in an acrid smell.





1 / 6 Chevron Chevron Photo by Chelsea Kyle, food styling by Anna Stockwell Yellow Onions Easily the most popular cooking onion, these are balanced in flavor: not too sweet and not too sharp. Some larger yellow onions are labeled "Spanish onions"—these are a particular kind of yellow onion that are a bit milder in flavor. Use yellow (or Spanish) onions anywhere you see onions called for—they work in Pasta Bolognese as well as they do in Beer-Battered Onion Rings

Tips for Cooking with Onions

1. Keep "Storage" Onions in the Dark

Different types of onions can be categorized as "storage" bulbs or "spring" bulbs. Storage onions are round and thin-skinned (such as Spanish, white and sweet onions) should be kept out in a dark, dry place. The onion's greatest environmental foes are humidity and exposure to light so keep them in dark, dry places like bins or pantries. Do not keep them in plastic bags where moisture can collect; moisture encourages mold as well as sprouting.

2. Spring Bulbs Need Refrigeration

"Spring" bulbs, such as scallions and ramps, need refrigeration to stay fresh and vibrant. Before placing them in the crisper drawer of your fridge, wrap them in paper towels and place them in a sealable plastic bag.

3. Stop Your Eyes From Watering

If you cry while cutting onions, here are two tricks to try: 1) freeze them for a few minutes beforehand; 2) wear goggles. And if your hands retain that pungent odor after handling these vegetables, run your hands under cold water and then rub them against anything stainless-steel, such as the kitchen faucet or a piece of silverware.

4. Know What to Look for When Shopping for Onions

When you're choosing your onions, look for greens that are neither limp nor brown, and white bulbs that are firm. Steer clear of any onions with bruises or mold.