Onions are an everyday basic in any kitchen. Shallots, scallions and leeks also have their place. While the family includes almost 500 species, including wild, just a few are easily found. Bon Appetit, one of our favorite magazines, reviewed 8 members of the onion family. Here are a few suggested uses:
white onions - an especially sharp variety that's best chopped or sliced raw into salads, stews and pico de gallo
red onions - usually used raw or pickled for a pop of flavor and color. But, when you slow-roast them, they taste like candy
shallots - super versatile! Chop into marinades; slice thin and shallow-fry for salads; or roast whole with skins for an easy side
scallions - slice on a bias to finish noodles with something fresh, or toss into slaw. They're also great charred whole on the grill.
leeks - delicate flavors come out when slowly cooked. Remove thick green leaves and slice white and pale-green parts into a gratin.
green garlic - available in spring, it's less intense than grown-up garlic. Stir into soft-scrambled eggs or sauteed veg to take its edge off.
spring onions - A young allium with a tiny bulb and a tender stalk. Slice paper-thin and enjoy raw, or quarter and caramelize in the oven.
ramps - technically a wild leek. Roast or grill to bring out fragrant garlic notes, then serve with ricotta as a luxe toast topper.