Onions, Dry

Appears in
Professional Cooking: 8th Edition
Professional Cooking

By Wayne Gisslen

Published 2014

  • About
  • Identification: A pungent, many-layered bulbous root that is the kitchen’s most common vegetable.
  • Related Varieties: Onions come in almost limitless varieties, from tiny white, yellow, and red pearl onions and cipolline (chip oh lee neh, Italian pearl onions) to medium and large yellow onions, the workhorse of the kitchen, to large red and white onions. Mild varieties include Vidalia, Walla Walla, and Maui. These are often said to be sweeter, but they do not contain more sugar than regular varieties. Rather, they have less of the chemical compounds that make onions strong.
  • Evaluation: Select onions that are clean, hard, well shaped; no mold or black fungus; no green shoots. Skins should be very dry.
  • Preparation: Cut off root and stem ends. Peel. Wash. Cut or slice as needed (see Figure 7.16).
  • Percentage Yield: 90%