Spring onions, shallots, or just plain old yellow onions are featured in many recipes as we move into warmer weather. The link below describes onion’s role as a flavor enhancer for foods. Several recipes are included. Text color is a little light but you should be able to read it – I wish mag publishers wouldn’t use fancy font colors. Stick to black.
The almost Cajun trilogy
Have onion haters in the family? It likely isn’t the flavor causing the “yuk” reaction, it is onion’s texture. In my mass quantity days students will ask to have onions removed from recipes. When you do this the flavor is removed as well, which students don’t like either. The solution? Mince or puree the onions (run through the buffalo chopper or food processor) or use onion powder. “Yuk” texture gone, flavor intact.
southernfoodscrounge 
trixfred30
/ May 17, 2012Hang on dont you call them scallions?! And onions are the one vegetable i can get my little angels to eat. Its a miracle. Im working on mushrooms….
scroungelady
/ May 18, 2012They go by several names, I’m never sure which type of onion is meant in cookbook/magazine recipes. You’re fortunate to have onion lovers – raw or cooked preference? I prepped tuna salad for Friday sandwiches today (school lunch). Finely chopped onions and sugar (!!!) were part of the ingredients.