Onion & Bulb Family

chive

Chives: tall green, thin, grass like. Perennial.

Flavor profile: mild onion flavor

Uses: use entire chive salads, marinades,

dressings, cream cheese, eggs, fish,

chive oil

What to look for: bright green, firm

Storage: wrap in paper towel or napkin, place

in plastic bag, or wrap in plastic wrap

Preparation: chop, cut in lengths, cut

long for garnish



 

leeks

 

Leeks: tall thick, white base,

Flavor profile: stronger than scallion, not as

bold as onion.

Uses:
soup, risotto, quiche, grilled

What to look for: white base and green leafs

Storage: wrap in paper towel or napkin, place

in plastic bag, or wrap in plastic wrap

Preparation: cut root ends, slice in half, wash

thoroughly






garlic

Garlic: white bulb, broken into cloves

Flavor profile: robust, sweet creamy when

cooked

Uses: almost any, soups, sauces, marinades,

dressings, sautee

What to look for: firm bulb, not soft or

spongy

Storage: can be left in husks, stored in paper

or plastic

Preparation: place individual clove on

cutting board, press clove under the flat

side of french knife, remove husk,

mince, dice or chop.






vidalia onion


Vidalia Onion: White flesh, brownish skin

Flavor profile: bold sulferic, vidalia is sweeter

than other onions

Uses: soup, salad, stuffings, fried

What to look for: firm, skin is fairly tight

Storage: store in 50 - 70 degree room, in

breathable closed container

Preparation: see starters knife skills 2 for a

detailed description






bermuda onion

Bermuda Onion (red onion): Purple & white

flesh, purple skin

Flavor profile: bold,

Uses: salads, garnishes,

What to look for: firm, skin is fairly tight

Storage: store in 50 - 70 degree room, in

breathable closed container

Preparation: see starters knife skills 2 for a

detailed description








shallot

Shallot: individual cloves, brownish skin,

white flesh

Flavor profile: mild onion flavor

Uses: sauces, dishes requiring subtle onion

flavor, sautee

What to look for: firm, skin is fairly tight

Storage: store in 50 - 70 degree room, in

breathable closed container

Preparation: see starters knife skills 2 for a

detailed description