Types of Alliums
Leeks
While most members of the allium family (onions, garlic, shallots) are known for their assertive taste, leeks provide a mild-mannered counterpoint: Their white and light-green ends deliver subtly sweet flavor, as well as a heap of vitamin A. Potato-leek soup is a winter classic, but lighter options abound, such as fish sauteed with tomatoes and leeks or frittatas made with leeks and asparagus.
Shallots
Not quite an onion, not quite a bulb of garlic, shallots can be a bit of a mystery — but one that’s worth unraveling. They’re a bit sweeter than red onions and have more zing than garlic, and their diminutive size makes them perfect to use in recipes that call for just a few tablespoons of onion. Use raw shallots in salad dressings, or roast them alongside steak or chicken. Any preparation will bring a dose of potassium, antioxidants and folate.
Yellow onions
If you’ve ever read a recipe that simply calls for an onion, know that yellow onions are up to the task. These versatile veggies are the most widely grown onions in the United States, and they work in everything from soups to tacos. Plus, yellow onions are your best bet for caramelizing. Their pungent taste comes from organosulfur compounds, which can help protect against inflammation, reduce oxidative stress and metabolize food.
As featured on
Although onions are usually relegated to a supporting role, they are part of nearly every cooking tradition in the world.