Have you ever come home from work dog-tired on a cool evening and smelled fried potatoes and onions? In my book, they belong alongside freshly baked bread as a “welcome-homer.”
If you, too, are a confirmed onion eater, no matter what anyone says then you might like to know what varieties are best suited to the many. different uses of onion.
There are hundreds of varieties of onions, but we seldom use more than four or five.
Here are some facts that will help you “know your onions.”
“Bunch” onions are those which are used green. They may be used in salads and relishes.
There are many varieties of the “dry” onion type. Any of these can also be used green. Some are better winter keepers than others.
Some are excellent keepers and good for general use.
A small, mild variety is good for creaming and for glace onions. They are best when used before fully mature.
Spanish onions are a good all-around variety but cannot be kept too long. They are good fried or creamed.
Of course, if you are a real, honest-to-goodness onion eater, you’ll want to grow a few red ones. Now, there’s a real onion!
Leeks are a less-known member of the onion family. They are used mainly in Vichyssoise and are sometimes used in a casserole with a cheese sauce. Leeks may be stored like celery.
We should not fail to mention our old friends, the chives. There are few garden plants as adaptable and useful as chives. If your family doe knot care for an overpowering onion flavor, chives are for you. A very few seeds will give you all you can use for years plus a share for all your friends. An occasional trimming with the power mower will keep young, fresh, new tops at their flavorful best.
In the fall, you can bring a small clump into the house for your kitchen window. They will provide plenty for the winter.
Chives are excellent in potato salad and cottage cheese if added just before serving.
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