There’s a difference between the two types of onions
Dear Heloise: Yellow or white onions? I have never been clear on which onions are best for which recipe. Is one kind better for baking or on fresh salads? What’s the difference? Samantha H., Schertz, Texas
Yes, Samantha, there are big differences between types of onions. Onions are divided into two groups — green and dry. The green-onion group includes chives, scallions, leeks and shallots. The dry-onion group includes many types of round onions with brittle outer skins.
Both groups are used in cooking. Here’s a quick list to help you out in the kitchen and the produce aisle:
UYellow “globe” onions have a strong, tangy flavor and usually are more than 2 inches around. They are the “old standby” for cooking and turn dark brown when cooked. This is the onion you will find in French onion soup recipes.
UJumbo Spanish onions are yellow-skinned, round, slightly sweet and mild in flavor. They are often sauteed in Mexican cuisine.
UBermuda onions can be round or semi-flat, and are mild and sweet. They can be white or yellow and are great on sandwiches or sliced for salads.
URed onions are used mostly for grilling and charbroiling, and for other fresh-to-the-table preparations.
Another interesting onion is the Vidalia, which is a small, white, sweet onion that is best for salads and sandwiches (where a stronger onion might be overpowering). Another of my favorites is the Sweet Texas 1015, which is a supersweet onion that’s delicious in casseroles, pizza and pasta dishes, or even eaten raw! Heloise
Dear Readers: Here’s an easy salt-substitute recipe that keeps well in a clean spice jar, if stored in a cool, dry place. Combine 5 teaspoons onion powder, 1 tablespoon garlic powder, 1 tablespoon paprika, 1 tablespoon dry mustard, 1 teaspoon thyme, 1‚Ñ2 teaspoon white pepper and 1‚Ñ2 teaspoon celery seed. Enjoy. Heloise
Dear Heloise: I had tomato stains on wooden and plastic utensils. So, I scrubbed the utensils with baking soda on a wet sponge, let them sit awhile and then washed as usual. Stubborn stains may require more than one try to remove them. Jody, Texas
Dear Heloise: When cooking with bananas, be sure to peel them before mixing the other ingredients. Very often the outside looks good, but the inside is far from it. What a disappointment! Thanks for all your wonderful hints. J.M., North Palm Beach, Fla.
Dear Heloise: After opening, marshmallows will stay fresh and soft longer if you store them in a resealable plastic bag. Just put them in the bag and squeeze out all of the air before closing. Deidre P., Spokane, Wash.
Dear Heloise: I made a grocery list for the store, but couldn’t find it, so I had to practically remove everything from my purse before I could find it. So, now I use a piece of colored paper for the list, and it’s easier to find. Lisa, Texas
• Send a money-saving or timesaving hint to Heloise, P.O. Box 795000, San Antonio, TX 78279-5000, or you can fax it to (210) HELOISE or e-mail it to Heloise@Heloise.com.
King Features Syndicate