2 days ago
Can I substitute red onions for brown ones?
J Marks, Gloucester
A. They might be from the same allium family, but red and brown onions are not always interchangeable as an ingredient. Generally speaking, brown (sometimes called yellow) onions — which taste and smell pungent when raw — are for cooking, while red onions — which have deep purple colouring and a sweeter, milder flavour than their paler cousins — are the better choice when eaten uncooked in salads and sandwiches. They are also great for pickling or adding a dash of colour to a dish — I like them on the side of a Sunday lunch, roasted in their skins until jammy.
If you're frying or sautéing and a recipe calls for onions, it's safest to choose brown ones — especially if it's a dish that has a long cooking time over a low heat, such as a French onion soup, risotto or stock. They are hardy, keep for a very long time, are the cheapest in the supermarket and have an intense flavour. All of which explains why they are often called the workhorses of the kitchen.
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