Food and Travel (Singapore) - - Cook's Basics -

Avail­able in dif­fer­ent sizes and colours, onions, which are well loved for the depth and flavour that they add to savoury dishes, are a ver­sa­tile in­gre­di­ent that is used in an ar­ray of cuisines. The yel­low vari­ant, which fea­tures a pale golden skin and green­ish-white flesh, has a strong taste, while the red onions, which com­prise shiny pur­ple skin and red-tinged flesh, are a much milder al­ter­na­tive to the yel­low ones. Other va­ri­eties of onions in­clude shal­lots and spring onions. The for­mer, which is a sub-species of onion, is small in size and boast a del­i­cate flavour, while the lat­ter, which fea­ture long and slim green leaves, are im­ma­ture onions that are pulled out from the ground be­fore the bulb is fully formed.

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