An onion’s an onion, right? Well… even though they behave the same in the pan, on the inside they each have their own slight variation on flavor & texture. Here’s a breakdown on onions- yellow, white, red & more.
Yellow Onion.
- Considered the ‘all purpose’ onion, if a recipe doesn’t specify which type of onion it’s asking for, chances are it’s a yellow onion
- Balance of sharp & sweet in flavor
- Becomes sweeter the longer they cook & caramelizes well from high sugar content
- Tough outer skin & meaty laters
White Onion.
- Softer, sweeter & more mild flavor than yellow & red onions
- Crunchy from high water content with thin & papery skin
- Can be cooked but also delicious when minced and added to salsas or as a garnish to chili
- Popular in Latin & Central American cooking
Red Onion.
- Deep purple outer skin & reddish flesh, sharper & spicier than yellow onions
- Best eaten raw: thinly sliced on top of a burger or salad, diced for salsas & guacamole for their color & mild flavor (The lovely red color becomes washed out during cooking.)
- First choice for grilling onions, interior texture does not get mushy unlike white & yellow onions tend to do
- If the raw flavor is too astringent for you, try soaking them in water before serving
Sweet Onion.
- Have a sweetness to them, lacking the sharp, astringent taste of other onions
- Good for frying or roasting with other veggies
- Raw & thinly sliced is delicious when added to sandwiches & salads
Shallot.
- Delicate, subtle flavor with a little spiciness
- Excellent in egg dishes, dressings / vinaigrettes or as a garnish
Green Onion. AKA Scallion.
- Mild & soft, generally used as a raw garnish & topping
- Also tastes great when grilled or roasted