RED ONIONS (PURPLE):
For most of the year, youâll find red storage onions at the supermarket, which are pungent and spicy. In the summer months, youâll often find fresh red onions, which are much more mild, and lack a bit of the âonion-yâ? flavor youâll find in their yellow and white cousins. They do much better raw than cooked. If you find the taste of raw red onions (and really any other type of onion) too sharp, you can soak red onions in water for 30 minutes-1 hour.
Best For: Salads, sandwiches, burgers, pickling, salsas.
YELLOW ONIONS:
The gold standard onion and usually the cheapest one at the market. If youâre using a recipe that doesnât specify what type of onion to use, a yellow onion is your best bet. Yellow onions are particularly hardy, and their flavor complex and spicy. They also have more sulfur than other onion varietals, so theyâre much more pungent, difficult to eat raw, and more likely to make you tear up. Yellow onions keep for a very long time.
Best For: Dishes that cook for a long time on low heat, like soups, including French onion soup, stocks, risotto, sauces and stews. Anything sautéed, too.
WHITE ONIONS:
Of all of the main types of onion, white onions are the least common. Sharper than yellow onions, crisp and clean white onions are great raw and cooked. You can cook white onions like you would yellow onions. White onions have a slightly shorter storage life than yellow onions, but should not be kept in the fridge.
Best For: Mexican food, white sauces, pasta salads, raw in salads, in chili, and potato salads.
SWEET ONIONS:
They tend to be larger, and have thinner skin, than other types of onions. Some are so sweet that you can actually eat them like an apple. You may have seen sweet onions called Vidalia, Walla Walla, and, less commonly, Texas sweet onions and Maui onions. Sweet onions are much less pungent, and yes, sweeter, than yellow onions. They break down quickly and arenât very complex, so itâs best not to use them in lieu of regular yellow onions as an aromatic flavor. Unlike other onions, sweet onions spoil quickly and should be stored in the fridge.
Best For: Gratins, roasted vegetables, onion rings. Theyâre also great raw on salads and sandwiches. My favorite? On the grill with a little olive oil, salt and pepper!
FAQs
Yellow Onions: The general cooking onion. Usually relatively cheap and plentiful, they're the go-to onion when cooks get cooking. The flavour is strong but mild, with an onion flavour that isn't overpowering. They often have a bit of sweetness to them, they caramelize nicely and they hold up well when cooked.
Are yellow or white onions better for cooking? ›
But sometimes, the onion makes all the difference. Here's our rule of thumb: use white onions raw, yellow onions for cooking and red onions for pickling or grilling.
Is white or brown onion better for cooking? ›
As the MyFood Blog notes, white onions are a milder variant. Like the red or 'Spanish' version, they are a good choice for salads and other meals that require raw, uncooked onion. Brown onions, meanwhile, have a more pungent flavour and are best suited for cooking.
Is yellow or white onion better for spaghetti? ›
When you are sauteing onions to build flavor as a base for your dish (soup, tomato sauce, you name it), the yellow onion is your friend. That being said, white onions are a totally acceptable substitute for yellow, especially if you're cooking them.
What is the best onion to put on a hamburger? ›
While there are various types of onions to choose from, sweet onions emerge as the clear winner, bringing a pleasant bite that perfectly complements the savory elements of your patty, the tanginess of the condiments, and the softness of the bun.
Which onions taste best caramelized? ›
You can caramelize any kind of onion, but yellow or Spanish onions tend to offer the most balanced-sweet-savory flavor profile and are the most versatile for different dishes. Sweet onions, such as Vidalia or Walla Walla work too, but keep in mind that their flavor will become even sweeter once caramelized.
Which onion is the healthiest? ›
Only found in red or purple onions, anthocyanins are powerful antioxidants and pigments that give these onions their reddish color. Quercetin. An antioxidant flavonoid, quercetin may lower blood pressure and improve heart health ( 19 , 20 ).
What kind of onion is best for stir-fry? ›
White onions have the crunchiest and sharpest taste. Want to make salsa, a stir-fry or chutney? These are the right onions to choose since they add that extra crunch.
Which onion to eat raw? ›
Basically, if you're going to eat an onion raw, the white onion is what you want to reach for. And while they're pretty mild on their own, you can further tame their flame by slicing one thinly and giving it an hour-long soak in cold water—they'll be so sweet, you can practically eat them like a salad.
How long do onions last? ›
How Long Do Whole Onions Last? Ideally, onions should be stored in a cool, dark place between 45 and 55 degrees F. Whole, raw onions will last two to three months when stored in a cool, dry place. Places that provide these conditions may include your cellar, pantry, unheated basem*nt, or garage.
Appearance: Red onions have a reddish-purple skin color, while white onions have a papery white skin. Flavor: Red onions are generally milder and slightly sweeter than white onions. They have a crisp and crunchy texture and a mild tangy flavor. White onions, on the other hand, have a stronger and more pungent flavor.
Which onion is better pink or white? ›
It depends on what do you want to use it for. For strong taste in recipes, we prefer red onions. If you want Onion's taste to be dominant in your dish, use red onions but don't use without ample spices as they may give a sweeter taste to your curry if used in abundance. For a milder taste, use white onions.
Which onion is best for tomato sauce? ›
A sweet yellow onion, a touch of fat from rich butter, and a low and slow cook time bring a simple can of tomatoes to their peak in this iconic sauce from Italian cooking expert Marcella Hazan.
Why use a white onion instead of yellow? ›
White onions are slightly milder in flavor than yellow onions, and taste a bit more sweet. If you're adding raw onions to a sandwich, salad or salsa, a white onion, rather than a yellow, may be the way to go.
What onions do Italians use? ›
Italian onions, or cipollini onions, are flat and are red, white, or yellow in colour and often have a mild, sweet flavour. They are used raw for salads and sandwiches, and their outer rings make an attractive garnish.
When to use each kind of onion? ›
And while we prefer yellow for cooking, white for garnishing, and red for pickling, grilling, and everything in between, they're generally interchangeable: Switching between them won't ruin a dish, even if it slightly alters its flavor or appearance.
Why use shallots instead of onions? ›
Shallots have a sweet and mild (although pronounced) flavor, with a hint of garlic, and lack the bite you get with yellow or white onions. Shallots work especially well in dishes where they're eaten raw, like dressings and salads, and can seamlessly blend into delicate quiches and custards.
What type of onion is the healthiest? ›
Red onions
All types of onions are good for you, but this dark reddish-purple variety, sometimes called purple onion, has especially high levels of quercetin and other helpful plant compounds known as flavonoids. Flavonoids give many fruits, vegetables, and flowers their colors.
What are the best onions for frying? ›
SWEET ONIONS: Best Frying Onion
Larger and slightly flatter than yellow onions (they look like they've been squashed), sweet onions contain extra sugar, making them good for caramelizing. Their larger size also make them perfect for making onion rings (my favorite diner dish by the way).
