table of contents
- Onion varieties
- Onions
- Vegetable onion
- Red onions
- Layer onions (Allium cepa var.proliferum)
- White onion varieties
- Shallots (Allium cepa var. aggregatum)
- spring onions
- Silver onions
- Pearl onions
The onion is one of the most important vegetables for German cuisine. It is available in countless varieties. The differences lie in the color, the shape, shelf life and, above all, in the aroma and sharpness. New onion varieties have now been added to the tried and tested onion varieties. A list serves as a guide so that you can choose the right variety for you.
Onion varieties
Onions
The most common and best-known onion is the table onion, which is also known as kitchen and household onions. It is grown the most in Germany. All varieties are generally slightly to moderately hotter than red onions, for example. This is based on the essential oil "allicin", which is found in abundance in onions. This is also responsible if the eyes water while peeling and / or cutting. Kitchen onions can be recognized by their skin, which varies between yellow and brown. Usually it reaches a small to medium size. Different types are available.
Borettana
- flat, rounded shape
- sweet taste
- mild in taste
- ideal for salads and grilling
Dorata Di Bologna
- plump
- durable
- relatively new variety
- subtle sharpness
Tamara F 1
- new variety
- lush size
- very aromatic
- mild spiciness
Texas Early
- tall in stature
- late ripening variety
- lots of flavor
- slight sharpness
- little sweetness
Schodeleer
- Austrian variety
- very intense in taste with a medium degree of spiciness
Sturon
- round and solid-shell
- smaller variety
- long-lasting, noticeable sharpness
Stuttgart giants
- large-growing onion variety
- excellent shelf life
- medium sharpness
Zittauer
- round shape
- from small to large in size
- very good durability
- good aroma
- sharp in taste
Vegetable onion
Vegetable onions can be extremely heavy. They are mainly imported from Spain. Some English vegetable onions impress with their weight of up to 1.5 kilograms. The different types of onions can be recognized by their light brown to copper-colored skin and the white, juicy flesh. Compared to an onion, they have a more mild aroma and sweetness. It offers the following varieties.
Ailsa Craig
- can weigh up to 700 grams
- mild aroma
- no sharpness
Exhibition
- intense flavor aroma
- very large
- very mild in spiciness
Globo
- Hungarian variety
- Sweet
- low sharpness
- mild aroma
The Kelsae Allium Cepa L.
- extremely lush growth
- suitable for storage
- very mild aroma
- particularly spicy
Red onions
Red onions are particularly indispensable in salads. They impress with their subtle sharpness and a slightly sweet taste. Most of them come from Italy to the German market. However, some tasty types of onions are also grown here. The following are the main types of red onion.
Brunswick dark blood red
- best known variety
- medium-sized
- solid consistency
- flat-round shape
- very mild heat
Di Genova
- early variety
- flat-rounded
- delicate consistency
- soft aroma and mild spiciness
- low durability
Karmen
- Quality onion
- flat, round shape
- strong aroma
- slight sharpness
- short shelf life
Redspark F1
- Hybrid breeding
- round shape
- strong aroma
- slight sharpness
Rossa Lunga di Firenze
- elongated shape
- Sharpness depending on ripeness: young - mildly sharp, medium - moderate sharpness, ripe - sharp
Rossa di Toscana
- most famous Italian variety
- intense taste
- good durability
- subtly sharp
- slightly sweet
Tropea Rossa Lunga
- oval, elongated shape
- delicate textu
- mild taste
- gentle sharpness
Wenta
- Eastern European variety
- red-violet shell
- medium hot
- slightly sweet
Layer onions (Allium cepa var.proliferum)
The tiered or air onion is relatively unknown. Where exactly it comes from is unclear. It made its way to Germany via France. It is relatively small and has a reddish color. Unlike most other types of onions, they grow on the shoots. They are mainly found in gourmet kitchens because of their gentle aroma and spicy heat.
White onion varieties
White onion varieties are mainly used in southern Europe. It is less common in Germany. The different varieties have a fine, mild taste. The mild spiciness is more subtle than with yellow onion varieties. Some examples can be found in the following grades.
Albion F1
- special breeding
- round shape
- solid structure
- tastefully
- delicate sharpness
- good shelf life
Snowball
- early variety
- mild-spicy and very sweet in taste
- slight sharpness
Sweet Spanish Jumbo or White Utah Jumbo
- stronger sweet taste
- no sharpness worth mentioning
Tonda Musona
- silvery white
- spherical-round
- slightly sweet with a subtle spiciness
Shallots (Allium cepa var. aggregatum)
Shallots are also called noble onions. They are an integral part of the upscale kitchen. They are characterized by their mild aroma. The very small shallots are usually less hot than the larger ones. They are mainly used as a spice.
Biztro
- reddish brown
- very aromatic
- less heat than the Elista variety
Elista
- intense aroma
- slightly sweet taste
- mediocre heat
Longor
- French variety
- very mild in aroma
- pleasant sharpness
Zebrun
- delicate taste
- intense onion aroma
- slight sharpness
- slight sweetness
spring onions
Although the spring or spring onion is reminiscent of leek in appearance, it is related to the table onion. Due to their delicate aroma and an almost imperceptible sharpness, they are often used in their raw state. Different types of spring onions are common in Germany, which hardly differ from each other in terms of aroma and degree of spiciness and sweetness, such as the ones listed below.
- Allium fistulosum (Winter onion)
- Blanca de Lisboa
- De Vaugirard (hardy)
- Freddy (Winter back onion (Allium fistulosum))
- Negaro (classic spring onion)
- Red toga (very tasty)
Silver onions
Silver onions are mostly known as flavor spices from canned cucumber, where they are pickled in a round shape. They can be recognized by their white, sometimes silver-shimmering color. They are mainly imported fresh from Holland and Israel. There are some options for self-cultivation, but due to the lack of a protective layer, this is much more difficult than growing conventional onions. The following types of silver onions are most commonly used.
There Barletta
- early variety
- spicy taste
- ideal for inserting
- mild spiciness
- moderate sweetness
Pompeii
- small variety
- very mild aroma
- resembles the spring onion in terms of heat
La Reine "White Queen"
- very tastefull
- mild spicy aroma
- little sharpness
Pearl onions
Pearl onions look similar to silver onions and are used in almost the same way. In contrast to these, they are more closely related to leeks instead of onions. Pearl onions are becoming increasingly rare because they are hardly ever grown. For this reason, these types of onions are increasingly being replaced by silver onions.