Green onions, scallions, spring onions and leeks: Trim off root and largest part of green shoot, peel off brown skin, mince or slice for cooking, leave scallions whole for eating raw.

Shallot: Divide clusters, peel and mince. Use as minced onion. The white part of scallions may be substituted in the same portions.

Small white onions: Trim root end and stem and peel. Small white onions will peel easily if immersed in boiling water for 10 seconds and peeled immediately. Cut a small cross at the root end with sharp knife to keep cooked onions intact.

White, yellow, red, Bermuda and brown onions: Trim, peel, use whole, sliced, chopped, minced, grated or juiced. To juice, press small sections through garlic press or mince until juice is extracted and discard pulp. Used cooked and raw. Bermuda onions are considered sweetest for eating raw on sandwiches and hamburgers.

Test for Doneness   Test baked onions for tenderness with a fork. Judge fried onions by rich golden color .