Yellow Onion

The Basics of Caldo Verde

Recipes for caldo verde don't vary too greatly. Most start with sautéing some form of allium (onions, leeks, garlic, or a mix) in olive oil, then adding kale, potatoes, and broth and letting it simmer. The only real differences come in the treatment of the kale and the degree to which the whole thing is cooked down. The best caldo verde I had in Portugal was cooked long enough that the potatoes almost completely broke down, thickening the soup into a creamy broth that was tinted deep green by finely shredded strips of kale. (Caldo verde means "green soup," so if you aren't cooking your kale long enough to turn the soup green, you ain't making caldo verde!)

Source: Caldo Verde (Portuguese Potato and Kale Soup With Sausage) Recipe

White -> Yellow Onion

1 medium white or yellow onion, diced (about 8 ounces; 225g)

The source lists this as an alternative in the same ingredient row.

Source: Frijoles Charros (Mexican Pinto Beans With Bacon and Chiles) Recipe

Yellow Onion -> Leek

1 medium yellow onion or large leek, finely diced (about 8 ounces; 225g)

The source lists this as an alternative in the same ingredient row.

Source: Caldo Verde (Portuguese Potato and Kale Soup With Sausage) Recipe

Yellow Onion -> Finely Diced

1 medium yellow onion or large leek, finely diced (about 8 ounces; 225g)

The source lists this as an alternative in the same ingredient row.

Source: Caldo Verde (Portuguese Potato and Kale Soup With Sausage) Recipe

Yellow Onion -> White Onion

1 medium yellow or white onion, chopped

The source lists this as an alternative in the same ingredient row.

Source: Best Lentil Soup