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"  Don&amp;#039;t Cry for Me, Onions We know. Just the thought of them brings tears to your eyes. But it doesn&amp;#039;t have to be this way! When you cut onions, peel away the dry outer layers but avoid cutting into the root (flatter) end, where there&amp;#039;s a concentration of eyewatering sulfuric compounds. Now you&amp;#039;re cookin&amp;#039; (not cryin&amp;#039;). If you love onions as much as we do, read on for an easy primer.   Buying  In general, look for onions that are heavy for their size and free of blemishes.   Storing  Keep bunched scallions and leeks in the vegetable bin of your refrigerator and use within 4 days. All other types should be stored in a cool, dry place for up to 2 weeks.   How to Use Them    1. Red Onions  These are a good choice for using raw, as in salads, garnishes or salsas. They&amp;#039;re also great when grilled and have the bonus of maintaining most of their color.   2. Scallions  Sometimes referred to as green onions, they have a pleasing mild flavor that lends itself to using raw in salads and as a garnish for soups or pasta, as well as in quick-cooking dishes like stir-fries.   3. Yellow Onions  These full-flavored standbys can be put into almost anything. When cooked, they turn a light brown and add a tangy sweetness to your dish.   4. Vidalia  Grown in Georgia, where the low-sulfur soil gives them an intense sweetness, Vidalias can be eaten raw. When cooked, they make great onion rings and also add a caramelized flavor to pastas, roasts and casseroles.   5. Shallots  Sometimes mistaken for garlic because of their similar shape, shallots have a sweet, bold flavor. Ideal in sauces and gravies, or saut\u00E9ed and added to vegetable side dishes. 6. Leeks Heartier than scallions; best when saut\u00E9ed. Trim both ends and wash well. Slice thinly and use as a base for stews and soups or add to braised meat dishes. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/cooking-tips/tips/a4893/everything-you-need-to-know-about-onions-106613/>