by Chef Tony Hanslits

Savory Onion Flavors

Leeks, Scallions and Onions are different varieties found in the onion family. All three of these vegetables are used in the following recipes, with Scallions as the mildest and Onions being the strongest in flavors.

Leeks are vegetables that are related to the onion and garlic family. Rather than forming a tight bulb like the onion, the leek produces a long cylinder of bundled leaf sheaths which are generally blanched by pushing soil around them. The edible part of the leek is the white onion base and light green stalk. They can be used in raw salads, doing especially well when they are the prime ingredient.

Scallions are commonly know as spring onion or green onion. They tend to be milder tasting than other onions. They are often used in soup, seafood dishes and eastern dish sauces. After removing the bottom quarter inch or so of the root end.

There are different varieties of Onions and depending on the variety an onion can be sharp, spicy, tangy and pungent or mild and sweet. One of the oldest vegetables know to mankind, onions can be used with cooked foods or raw in salads. They are rarely eaten on their own usually they act as an accompaniment to the main course.

Recipes:
Steam Striped Bass with Soy, Cilantro Sauce
Julienne slices of leeks and fennel combine with sliced carrots to create a unique presentation.

Seared Duck Breast with Lentil Ragout
Lentils flavored with chicken stock, celery and onions are the perfect accompaniment.

Roasted Pork Loin with Warm Wheat Berry Salad
Scallions, carrots and wheat berries are the perfect resting place for slices of seared, roasted pork loin.