The Onion Family

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Learn to 3 Chop an 5 Onion

Get an onion, sharp knife and a cutting board

Cut off just the stem end

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4 Peel off the skin

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Lay the flat onion half on the Rotate the onion and slice in the cutting board and make slices opposite direction. You will end up with going towards, but not through, medium sized pieces. Run your knife the root end over them for a finer chop, if desired.

About this

Everyday Chef

Presentation

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Slice the onion through the root and stem

The Real Farms, Real Food, Real Rutland series of farm tours and culinary presentations from RAFFL is funded by the USDA and Vermont Agency of Agriculture.

Everyday Chef seeks to inspire the community to cook and eat delicious, nutritious local foods that are in season.

Rutland Area Farm and Food Link www.rutlandfarmandfood.org

Everyday Chef Special Presentation

The Onion Family www.everydaychef.org Part of the Real Farms, Real Food, Real Rutland Series

The Onion Family

1 Green Garlic Not to be confused with garlic scapes, garlic greens are simply immature garlic with the root end trimmed off. Chop or slice the tender portions and use as you would green onions or garlic.

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2 Ramps Also known as wild leeks, ramps appear similar to scallions but with a broad, flat leaf. They’re a spring delicacy great for soups, eggs, casseroles, rice and potato dishes. Use in recipes calling for leeks or scallions.

3 Shallots Shallots have a flavor milder than onions or garlic and can be braised, fried, roasted, sautéed or stir fried. Try pairing with garlic, mustard, salads and salad dressings, thyme or vinegar.

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4 Yellow Onions

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The most popular cooking onion is the yellow. Though they’re most likely to make your eyes water, they’re an excellent base for stews, soups, meat and just about all savory dishes. You can bake, boil, braise, fry, grill, roast sauté, or stir fry them.

The onion family, also known as alliums, consists of many varieties of both onions and garlic. They have a range of flavors and potencies, making them accessible to numerous dishes and tastes alike.

5 Scallions Also known as green onions, scallions are young onions with a long white base. Both the whites and greens are eaten for a milder flavor than onions but one stronger than chives. They can be sautéed or added to stir fries, but are most commonly enjoyed raw.

6 Leeks With a sweet delicate flavor, leeks require a good cleaning to remove the dirt between the layers. Leeks should be dark green and firm, with crisp root ends. Try braising, frying, grilling, roasting or steaming and pairing with butter, cheese, chicken, eggs, fish, garlic, potatoes or wine.

7 Chives A light way to bring an onion flavor to a dish. Use fresh with eggs, potatoes, soups, and most vegetables.