All About Alliums

Leeks have a distinctive fanlike sheaf of long, flat, blue-green leaves and lack a large round bulb at the root. Cut off and discard the root end and the tough part of the green tips. Wash the leaves and stalk well to remove any dirt that may be hiding between the layers. Mild, sweet leeks are popular in soups, grain and potato dishes, or even baked on their own with cream and cheese.

Shallots have bulbs made up of multiple lobes, like garlic cloves. They look a bit like small, slightly flattened, elongated red onions. Their mild flavor is well-suited for recipes where a storage onion would be overpowering – think dressings, fish and sauces. They’re also nice when fried and used as a garnish.

Often called green onions, scallions have a small white bulb at the end of their long, green, hollow stems. Popularly served raw, both the white and green parts are typical garnishes for dishes like fried rice and stir fry. Spring onions are more mature green onions, larger overall with a little more flavor.

Chives are smaller, thinner and more delicate than green onions and don't have an edible bulb at the root end. Using them raw preserves their tender texture and fresh "green" flavor. They make a lovely garnish for potato and egg dishes.

Yellow onions are a safe bet if a recipe doesn't specify which type of onion to use. These traditional "storage" onions, with their heavy, brown, parchment-like skin surrounding ivory flesh, are great for caramelizing and for French onion soup.

NOTE: Vidalia and Maui onions are also yellow in color, but they are classified as "sweet" onions, not "storage" onions. They have a lighter color, less opaque skin and are slightly flatter and larger than storage onions, making them an excellent pick for onion rings.

These onions are named for their attractive purplish-red papery skin and white flesh tinged with red. With a distinct taste that's a little spicier and more peppery than white or yellow onions, they're an excellent raw choice for sandwiches and salads. These storage onions also make great Pickled Onions. 

White onions are also a type of storage onion. They're named for their papery white skin and white flesh. They're flavorful but have less aftertaste than yellow or red onions, making them good in recipes for guacamole and salsa.

Cipollini onions are small, flat onions with thin skins. Naturally sweet and particularly nice when roasted, they caramelize easily and add delicious depth to any dish. Their petite size makes them ideal for serving whole, adding visual appeal to your plate.

• Eating onions, leeks, shallots, chives and scallions may help reduce the risk of stomach and intestinal cancers.
   
• All varieties of onion have sulfur-containing compounds, which offer potent antioxidant and anti-tumor actions. Raw onions contain more of these compounds than cooked ones.
   
• Phytonutrients called flavonoids are plant-based compounds found in the onion family. They are anti-inflammatory and protect a cell's DNA from damage.
   
• Onions contain quercetin, a phytonutrient with antibacterial properties. Adding onions to a recipe can help fight off certain bacteria in food that cause foodborne illnesses.
   
• Considered a prebiotic, the fiber in onions feeds the good bacteria in your gut, which are helpful for a strong immune system, less inflammation and better digestion.