Onions/Leeks

Onions: Select dry bulb onions that are firm, free from blemishes, and not sprouting. Store in a cool, dry, well-ventilated place for several weeks.

Leeks: Look for leeks with clean white ends and fresh, green-colored tops. Refrigerate, tightly wrapped, for up to 5 days.

• Green onions also are known as scallions and usually have a mildly pungent flavor.
• Yellow onions can be round or flattened; sweet varieties include Vidalia, Walla Walla, and Maui, which are great for caramelizing.
• White onions often have a sharp flavor; smaller varieties include pearl onions, about 1/2-inch in diameter, and boiling onions, 7/8 to 1-1/2 inches in diameter.
• Shallots have a mild, delicate flavor that is outstanding when added to sauces.
• Red onions generally have a sharp flavor. They are valued for their color when served raw.
• Leeks have a mellow onion flavor and can be used interchangeably with onions.

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