Onion Family - The Chef's Cooking School

Onion Family

chives

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

Garlic: White bulb, broken into cloves

Flavor profile: Robust, sweet creamy when cooked

Uses: Almost any, soups, sauces, marinades, dressings, saute

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.

garlic
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.  You use just above the root through just where it turns dark green and the leaves loosen up

Vidalia Onion: White flesh, brownish skin

Flavor profile: Bold sulfuric, 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 a breathable closed container

Preparation: See starters  knife skills for a detailed description

vidalia

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 a breathable closed container

Preparation: see starters knife skills for a detailed description

Shallot: Individual cloves, brownish skin, white flesh

Flavor profile: Mild onion flavor

Uses: Sauces, dishes requiring subtle onion flavor, saute

What to look for: Firm, skin is fairly tight

Storage: Store in 50 - 70 degree room, in Closed container

Preparation: Prepare like Onion 

shallot
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