Can you actually taste a difference between Onions?

Let me know what onion tests you want to do at home! Thank you again to Made In for sponsoring this video, check out the cookware I use here ➡️ madein.cc/0424-ethan Video Notes & Corrections: 1. 13:30 - Shallot water content should be 79.8%

Ethan, please do a butter deep dive. In Belgian cuisine everything is baked with butter rather than (olive) oil. We use a LOT of butter so I really want to know if it's worth buying more expensive brands or not

Pearl onions are harvested after ninety days of growth and don't reach full maturity. Its the same with cipollini onions but pearl onions are either white or red onions while cipollini onions are typically sweet onions. They all are unique cultivars of their respective onions but the main purpose of these onions are to be grown quickly and then stored or preserved. Pickled pearl onions are great.

The thing is. In Mexico we use white onions because that is the only onion we can buy, or is the cgeapest one. But I have never seen anyone complain or say its not mexican if it doesn't have white onion. Only Americans complain about such a thing.

Can't believe I watched a 48 minutes of onions but still found it informational and entertaining, well done!

As a Libyan I can confirm we eat a hell of a lot of onions. Basically 90% of Libyan dishes (at least the ones I cook) starts with onions garlic and tomato. We even have a dish called "onion" in Arabic or 'Busla'. It's like a tomatoey, onion-based sauce you can put on rice or pasta and it's DELICIOUS. Basically everything is a variation of the same onion sauce with maybe different spices lol. Anything you can think of (beans, fish, okra, meat, other veggies, etc.) is cooked in an onion and tomato-based sauce.

Gardener here who has grown a lot of onions. To answer question Pearl Onions, Cipollinis, and Baby Onions are different things. Pearl onions are, almost always, a different species from your regular onion. Sometimes baby onions are labeled pearl onions but this is not true. Pearl Onions have the scientific classification name Allium Ampeloprasum and a "regular onion" have the name Allium Cepa. Pearl onions do not grow much bigger if grown into the second season. They at least do not grow to the size of a regular onion. Cipollinis are a specific variety of onion. Baby Onions are just normal onions. All three onions are harvested right after the first season so the right answer is A.

A note about the other onions: If you want onion greens, do chives. If you want both fresh onion greens and cooked onion bulb, do scallions. If you want big stewed chunks of onion for a soup or stew, that's where leeks come into play. Also, I share your passion for shallots. It's nice to get a little bit of garlicky flavor without having to deal with peeling and slicing/mincing garlic. Also, as a single man who lives alone, it's nice to be able to grab a single bulb of shallot for a single dish, instead of having to chop up 1/3-1/2 of a normal sized onion and put the rest in a ziploc for the next day.

For most Malaysian kitchens, we always have a supply of shallots, red onions, and yellow onions. For some dishes, we use all three e.g. using all three in sambal ikan bilis gives the sauce a robust flavor profile. I always just did what my MIL taught me to do but now I kindof understand why.

In late 90s early 2000s I found Alton Brown. His butter episode just on the specific properties of butter really impressed me. That one 22 min of info explained how butter works and then I could extrapolate it into all the dishes I ever cooked in the future. Ethan here is doing the same, he is not making a recipe but letting us use our knowledge as how to use an onion under all situation not just that 1 recipe How, what, where. why and when of onions

This is the type of stuff that makes this channel so interesting, refreshing, and useful. Applaud the effort and comprehensiveness that went into this. You're a rockstar, seriously.

You blew me away with saying it takes 50-60 mins. I've always done them in 10 minutes! I had no idea people were cooking them much longer. Thank you grandma!

Should be called "Ethan's Cooking Lab" channel. Man you are thorough as heck. Good jon Ethan. You go above and beyond in your experiments and I appreciate that. Edit: *job

Chipolini are a specific Italian cultivar of Onion, they are also not really small, I've grown them and other then being flat they can grow the same size as regular yellow onions. Spring onions are indeed imature 2nd year onions, generally the result from thinning a row of planted onions so that the remainder have room to bulb properly. Vidalia Onions are not JUST from Georgia, they need to come from a specific set of COUNTIES of Georgia, centered on the country of Vidalia itself. It is soil conditions which are said to produce extra mild onions, likely due to lower sulfur content.

As an Indian who recently moved to America, I have found that shallots are much closer in flavor to the red onions that we get in India than the red onions that you get here.

I literally just watched a video where someone said "use what you have on hand, it doesn't matter" and immediately thought to myself "Hm, wonder if Ethan has a video about this one". Lo and behold, you do! As always, mad respect to how thoroughly you explain and test everything, always love your videos!

GIVE ME THE PHD!! Seriously though, I absolutely love these deep dives. There are so many "opinion" videos from very good chefs, but very few actual objective videos. Thanks so much for all the hard work, it is much appreciated!

I kind of enjoy the irony that these plants developed sulfur compounds to deter them from being eaten so that they can survive - and then humans came around and thought they tasted delicious and decided to propagate them. They became evolutionarily successful by doing the exact opposite of what they intended.

You put 90.1% instead of 80 for the shallot at 13:27

A day without onions on my plate and in my belly is not a day worth living. LOVE ONIONS and GARLIC!!! I can definitely taste the difference between all onions. They are such a beautiful thing!!!