Mexican green onions



S

Scooter

Guest
So I was at the grocery store this morning and they had bunches of
Mexican onions for less than a buck. They looked kind of interesting so
I bought a bunch, but I have no idea what to do with them. I tried
googling, but all I found were articles about the hepatitis A outbreak
in '03 and the resulting ban on imports. So I'm left with two
questions:

1) I assume that the hepatitis threat is no longer an issue and that
these bad boys are safe to eat, correct?

2) Assuming #1 is yes, what's the best use for them? How do they differ
from other types of onions?

Help!

Scooter
 
Scooter wrote:
> So I was at the grocery store this morning and they had bunches of
> Mexican onions for less than a buck. [snip]
>
> 2) Assuming #1 is yes, what's the best use for them? How do they differ
> from other types of onions?
>
I would have assumed they were ordinary green onions that happened to
be grown in Mexico, rather than a new variety of onions. Is there
something about their appearance, or the store labeling, that makes you
think otherwise? -aem
 
aem wrote:
>
> Scooter wrote:
> > So I was at the grocery store this morning and they had bunches of
> > Mexican onions for less than a buck. [snip]
> >
> > 2) Assuming #1 is yes, what's the best use for them? How do they differ
> > from other types of onions?
> >
> I would have assumed they were ordinary green onions that happened to
> be grown in Mexico, rather than a new variety of onions. Is there
> something about their appearance, or the store labeling, that makes you
> think otherwise? -aem

They are a distinct type from green onions,
though very similar. The biggest difference
is they have a round bulb at the bottom.
 
Mark Thorson wrote:
> aem wrote:
> >
> > I would have assumed they were ordinary green onions that happened to
> > be grown in Mexico, rather than a new variety of onions. Is there
> > something about their appearance, or the store labeling, that makes you
> > think otherwise? -aem
>
> They are a distinct type from green onions,
> though very similar. The biggest difference
> is they have a round bulb at the bottom.

I buy green onions that have round bulbs at the local farmers market.
Some are white, some have a red/purple outer layer (white inside).
Maybe they're the Mexican type, though they're not labeled that way.
I'll ask next week. Taste the same as the narrow ones. -aem
 
On 27 May 2006 11:32:12 -0700, aem wrote:

>
> Mark Thorson wrote:
> > aem wrote:
> > >
> > > I would have assumed they were ordinary green onions that happened to
> > > be grown in Mexico, rather than a new variety of onions. Is there
> > > something about their appearance, or the store labeling, that makes you
> > > think otherwise? -aem
> >
> > They are a distinct type from green onions,
> > though very similar. The biggest difference
> > is they have a round bulb at the bottom.
>
> I buy green onions that have round bulbs at the local farmers market.
> Some are white, some have a red/purple outer layer (white inside).
> Maybe they're the Mexican type, though they're not labeled that way.
> I'll ask next week. Taste the same as the narrow ones. -aem

The round ones sound just like what grandpa used to grow.... and he
was a Scot.
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.
 
sf wrote:
>
> On 27 May 2006 11:32:12 -0700, aem wrote:
>
> >
> > Mark Thorson wrote:
> > > aem wrote:
> > > >
> > > > I would have assumed they were ordinary green onions that happened to
> > > > be grown in Mexico, rather than a new variety of onions. Is there
> > > > something about their appearance, or the store labeling, that makes you
> > > > think otherwise? -aem
> > >
> > > They are a distinct type from green onions,
> > > though very similar. The biggest difference
> > > is they have a round bulb at the bottom.
> >
> > I buy green onions that have round bulbs at the local farmers market.
> > Some are white, some have a red/purple outer layer (white inside).
> > Maybe they're the Mexican type, though they're not labeled that way.
> > I'll ask next week. Taste the same as the narrow ones. -aem
>
> The round ones sound just like what grandpa used to grow.... and he
> was a Scot.

Before we go much further talking about what
might be very different things . . .

The ones I've bought at a Mexican supermarket
have a bulb about an inch or inch-and-a-half
in diameter.
 
These look like green onions on top, but instead of the white part
being not much thicker than the green part, these white parts are bulbs
about 2 or 2 1/2 inches in diameter. They look just like smallish white
onions. Sounds like what you're talking about, Mark.
 
On Sat, 27 May 2006 13:36:28 -0700, Mark Thorson wrote:

> sf wrote:
> >
> > On 27 May 2006 11:32:12 -0700, aem wrote:
> >
> > >
> > > Mark Thorson wrote:
> > > > aem wrote:
> > > > >
> > > > > I would have assumed they were ordinary green onions that happened to
> > > > > be grown in Mexico, rather than a new variety of onions. Is there
> > > > > something about their appearance, or the store labeling, that makes you
> > > > > think otherwise? -aem
> > > >
> > > > They are a distinct type from green onions,
> > > > though very similar. The biggest difference
> > > > is they have a round bulb at the bottom.
> > >
> > > I buy green onions that have round bulbs at the local farmers market.
> > > Some are white, some have a red/purple outer layer (white inside).
> > > Maybe they're the Mexican type, though they're not labeled that way.
> > > I'll ask next week. Taste the same as the narrow ones. -aem
> >
> > The round ones sound just like what grandpa used to grow.... and he
> > was a Scot.
>
> Before we go much further talking about what
> might be very different things . . .
>
> The ones I've bought at a Mexican supermarket
> have a bulb about an inch or inch-and-a-half
> in diameter.

OK. Were they more like
http://felcopruners.net/images/onionbarletta.jpg (pearl onion)
or
http://www.annekaringlass.com/PCD2076_0021_pile_of_green_onions.jpg ?
(which is what my grandfather grew)

If they are pearl onions - use them in stews or cream them.
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.
 
Scooter wrote:
> These look like green onions on top, but instead of the white part
> being not much thicker than the green part, these white parts are bulbs
> about 2 or 2 1/2 inches in diameter. They look just like smallish white
> onions. Sounds like what you're talking about, Mark.

If they are the same as the ones sold here in Chicago, they are very
aromatic and not sweet like ordinary yellow onions. Use them in Mexican
dishes that call for onions (where the sweetness of ordinary yellow
onions is not really desirable). Or use them most anywhere you'd use a
dry white onion. Because they aren't sweet like ordinary yellow onions,
they wont caramelize or give sweet undertomes to cooked foods. Sorry
I'm not explaining this better. Use them in a raw salsa--tomato, your
"Mexican" onions, serrano or jalapeno chile and cilantro all finely
chopped. Optionally add lime juice and/or minced garlic. I sometimes
add a little toomato juice (or, lacking that, V8) if the tomatoes lack
flavor.

The Mexican green onoins you read about that caused the Hep outbreak
were different. They were standard green onions, aka scallions, that
were grown in Mexico.

-bwg
 

> The Mexican green onions you read about that caused the Hep outbreak
> were different. They were standard green onions, aka scallions, that
> were grown in Mexico.
>
> -bwg

Thanks Barry, no Hepatitis yet, so I guess you're right and we're in
the clear. :) These were exactly like you described; I used some in a
pico de gallo (tomatoes, these onions, jalapeno, corn, radishes, a
little lime juice) and they were very very good. Then I went nuts and
used some in potato salad, where they were very NOT good. Live and
learn, I guess.

Scooter
 
The "mexican green onions" are actually a grilling onion. I love them and use them in just about everything. Because they are grilling onion they are a little morre mild and have a sweeter flavor. I use them almost exclusively.

Here is a pic of what they look like for those that are having trouble picturing what they look like. The bulb is between the size of a quarter and a 50 cent piece.



Gary
 
Originally Posted by Oncilla .

The "mexican green onions" are actually a grilling onion. I love them and use them in just about everything. Because they are grilling onion they are a little more mild and have a sweeter flavor. I use them almost exclusively.

Here is a pic of what they look like for those that are having trouble picturing what they look like. The bulb is between the size of a quarter and a 50 cent piece.



Gary
Click to expand...
I agree Gary :)

Onions can be used in almost every type of food, including cooked foods and fresh salads and as a spicy garnish. Usually chopped or sliced, they are found in a large number of recipes and preparations spanning almost the totality of the world's cultures. Depending on the variety, an onion can be sharp, spicy, tangy, pungent, mild or sweet. The whole plant is edible and is used as food in some form or another.



Singapore Restaurants Reviews
 
Scooter said:
So I was at the grocery store this morning and they had bunches of
Mexican onions for less than a buck. They looked kind of interesting so
I bought a bunch, but I have no idea what to do with them. I tried
googling, but all I found were articles about the hepatitis A outbreak
in '03 and the resulting ban on imports. So I'm left with two
questions:

1) I assume that the hepatitis threat is no longer an issue and that
these bad boys are safe to eat, correct?

2) Assuming #1 is yes, what's the best use for them? How do they differ
from other types of onions?

Help!

Scooter
Click to expand...
oh, not possible!
 
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