The Onion Family

The onion and its relatives—leek, scallion, shallot and garlic—come in a huge number of wild and cultivated varieties and are indispensable both as seasonings and vegetables. Their color, size, texture and intensity of flavor depend as much on environment and growing conditions as on botanical variety; generally the milder the climate, the sweeter the onion.

Blanching onions reduces their acidity, mellows their flavor and makes milk or cream mixtures containing onions less likely to curdle. Onions should be sautéed carefully in butter or oil; when soft and transparent the flavor is sweet and mild, but they quickly turn brown if cooked too rapidly, and at too high a temperature will turn black and bitter. Onions and leeks are often sweated so they soften until almost melted. Garlic and shallots should never be browned as they become bitter.