4 Tasty Types of Onions

By Charlyne Mattox
Updated April 26, 2013
Olivier Kugler
Can’t tell these vegetables apart? You wouldn’t be the first. Before you hit the market (farmers’ or otherwise) this spring, get the lowdown on all their delicious details.
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Leeks

Olivier Kugler

These delicious stems are related to both garlic and onions. They require some work but are silky once cooked. Discard the dark green stalks, then chop and wash the light green parts well in a bowl of water. Braise in white wine, or chop and add to a ham quiche.

See how to choose, store, and cook leeks. Watch this video to learn how to prepare leeks.

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Ramps

Olivier Kugler

Both the bulbs and the tender leaves have a bracing onion flavor with an intense garlic aroma. Chop and sauté in scrambled eggs, or grill whole to serve with roast chicken or steak.

See how to choose, prep, store, and cook ramps.

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Scallions

Olivier Kugler

The most ubiquitous of the bunch. Sweet and herbaceous, with the familiar onion kick. Eat the white and green parts raw in salads, cooked in stir-fries, or whizzed into cream cheese and sour cream for a luscious dip.

See how to choose, prep, store, and cook scallions.

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Spring Onions

Olivier Kugler

These small, young bulbs are fresher and mellower than standard onions. Grill or roast whole, thinly slice and marinate, or batter and fry into the world’s sweetest onion rings.

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By Charlyne Mattox