>Sweet OnionThe ultimate showstopper, THE onion. Excellent in all fields that it sets its mind to, fantastic to caramelize into jam, great when seared hard and fast, roasts excellently thanks again to the sugars, can even enjoy raw. The only thing this onion fails at is letting you down.>GarlicLiterally nobody important dislikes garlic. Peak flavour. I would put this higher but you can have many dishes without garlic, but you can't have those same dishes without onions. French onion soup, for example. Very tedious to process unfortunately.>LeeksThe only allium you have to wash, and still I give it leeway as I grew up on lamb and leek stews, tastes great roasted boiled or grilled, and most likely candidate for being able to serve on its own as a complete dish.>Red OnionThe flagship of the raw onion world. Very nice in salads or to leverage texture in your more droll sandwiches. Can still use in cooking, so points for range.>Wild Garlic (Allium Ursinum)S tier snacking allium, could eat this for hours. Cooking it makes you feel at one with nature.>Spanish Yellow OnionVery much enjoy its perfectly spherical nature, but due to its size the flavour tends to become quite diffuse and mild. Wonderful to process.>Spring OnionsTaste nice but you're only really using it as a topping. Not so much aroma as the chive but very enjoyable texture.>White Onion. Too mild, not much going on that other onions don't already achieve.Chives.They're OK. Not very versatile, and you're basically eating grass. Only really used to show off how autistic you are about cutting things.>ShallotsTedious fidgety little cunts, sure they're sweet and potent but nobody gives a fuck, just use a better onion. And fuck are they annoying to process, truly the garlic of the onion world. I don't care.>Pearl OnionSame as above but without the flavour. Pearl onions could go extinct and nothing in my life would change.If you agree or disagree, please feel free to kill yourself.
>>21581615Shallots are good
>garlic>Very tedious to process unfortunately.anon...
The best onions are red and shallots. Sweet onion is literally the worst onion. Sweets are for allium posers.
>>21581665cope and seethe, Raj
>>21581615Leek is too much of a pain to clean, garlic sprouts are better
>>21581622not an allium but avalanche lily has a flavor that is like onion/wild garlic mixed with honey. one of my favorite trail snack and i make some awesome trail salads with it.
>>21581835How dare you accuse me of being a p****t. Sweet onions are for folx who don't really like onions. They're like the Bud Light of the onion world. Reds and shallots have true and honest onion flavor.
>>21581848I use your garlic sprouts to season my leeks. You are but a pawn in my grand mackie-o'-vellion game.>>21581865Preferring r*d over Spanish as a primary onion is ridiculous. Sorry about your hindi tastebuds. Red onions have more sweetness and less acidity over most other onions, so you're losing that classic onion sting which you so claim to covet. False enjoyer. May all your cows bloat.
>>21581615>not tossing shallots into steak juices and butter with thyme and pouring it over the steak in the last minute of cooking Savage.
>>21581622I'd r8 them if my cutting board didn't look like this per 10g of shallot
>>21581848Just crack down the leaves but keep attached and wash out the dirt. It’s 30 seconds work added to a 5 minute dish.
>>21581615>>Pearl Onion>Same as above but without the flavour. Pearl onions could go extinct and nothing in my life would change.these exist to be pickled or added to stews whole. no point otherwise but perfect for those two jobs
>>21581615>you can have many dishes without garlic, but you can't have those same dishes without onionsI see what you're getting at but what about garlic bread? Still a fair point I suppose.>shallotsGo great on a steak salad>Spring OnionsSome dishes do use the white part for cooking. Generally yes, but you can use them for purposes other than just a nice egg or noodle topping or whatever.All in all solid list I suppose.
>>21581615>shallots that lowMan get the fuck out of here
>>21581615Garlic is not tedious. For many dishes you can just crush with the side of the knife and then chop a bit and it's fine. This is the usual method for Chinese cooking.
Regular ass yellow onions are the king of alliums. OP is a faggot as always.
>AlliumAYY LMAO
>>21586077Peeling garlic is the tedious part
>>21586172Use a garlic peeler if you want to keep the cloves whole. Otherwise pressing it with a knife is easy.
Cambray are the best bang for your buck.
