Onions and Leeks

Rarely a day goes by in my house without at least one onion being chopped. Onions, green onions, shallots, and leeks are part of the allium family, as is garlic. When someone references “globe onions,” they mean the round, large yellow, white, red, and sweet onions often bought in netted bags, as well as pearl onions. Green onions, also known as scallions, are slender vegetables that do not have a bulb and have a milder taste than their counterparts. Milder still are leeks, which resemble very large green onions. This handout describes the health benefits and how best to choose, store, and prepare these versatile vegetables.

If you’re interested in trying some of my favorite onion-containing recipes, check these ideas out. They are all delicious and perfect for a cool spring day.

Six Onion Soup with Parmesan Croutes (EatingWell)

French Onion Soup Casserole (Southern Living)

French Onion Grilled Cheese (Cooking Light)

One-Skillet Tarragon-Braised Leeks with Alaskan Halibut (WW)

Mina (Matzo Pie with Spinach and Leeks) (Better Homes and Gardens)

Potato, Leek, and Goat Cheese Galette (EatingWell)