Onions are a staple of cooking in almost every cuisine and season. They’re so commonplace that you probably have one variety or another around the house. But what happens when you don’t have the type called for in a recipe?
Not a whole lot, it turns out. “I think they’re more interchangeable than people think,” says Kate Winslow, who wrote “Onions Etcetera: The Essential Allium Cookbook” with her husband, Guy Ambrosino. In addition to the three standard bulb onions — red, white and yellow — you tend to see, that also includes close relations shallots, scallions and leeks.
