Cooking 101: Types of Onions & How to Use Them
Breaking down the differences between types of onions and how to use them with this easy step by step guide. I’m going to help you guys understand the different types of onions and recipes they work best in.
There are other onions you can cook with, but I’m going to focus on 6 basics:
- WHITE ONIONS
- RED ONIONS
- SWEET ONIONS
- YELLOW ONIONS
- SHALLOTS
- GREEN ONIONS
Figuring out which type of onion to use in a recipe can be a little intimidating at first. Sometimes you’ll get a recipe that just says “onions” and you might be unsure of which kind to use. Hopefully this guide helps you understand the differences in flavor and how they can be used!
DIFFERENT TYPES OF ONIONS
WHITE ONIONS
WHITE ONIONS ARE THE CRUNCHIEST AND HAVE THE SHARPEST FLAVOR. THEY’RE NAMED FOR THE COLOR OF THEIR SKIN, SO THEY’RE EASY TO PICK OUT AT THE GROCERY STORE.
YOU’LL SEE THEM USED A LOT AS A GARNISH IN LATIN AND CENTRAL AMERICAN RECIPES, LIKE MEXICAN FOOD. BECAUSE THEY ADD A POP OF FLAVOR WITHOUT BEING OVERWHELMING. THEY’RE GREAT FOR RAW SAUCES LIKE SALSA, GUACAMOLE & A GARNISH FOR TACOS.
WHITE ONIONS ARE ALSO GREAT FOR SIR FRIES & GRILLING AND CAN BE SUBSTITUTED FOR YELLOW ONIONS IN A LOT OF RECIPES.
RED ONIONS
RED ONIONS HAVE A MORE INTESE, PEPPERY FLAVOR AND ARE BEST FOR EATING RAW.
YOU’LL SEE THEM A LOT IN SALADS, ON SANDWICHES, & IN PICKLING. I ALSO LIKE USING THEM WHEN GRILLING – THEY’RE GREAT ON BURGERS AND SERVED WITH OTHER GRILLED VEGETABLES.
SWEET ONIONS
NAMED NOT FOR THEIR COLOR, BUT THEIR FLAVOR. SWEET ONIONS ARE, YOU GUESSED IT… SWEETER AND LESS INTENSE IN FLAVOR.
IF YOU’RE NOT SEEING “SWEET ONIONS” AT THE STORE, CHECK FOR TYPES LIKE VIDALIA, WALLA WALLA OR MAUI.
THEY HAVE A LIGHT YELLOW SKIN AND ARE PERFECT FOR A MILD ONION FLAVOR WITH A TOUCH OF SWEETNESS. YOU’LL SEE THEM USED IN DIPS & DRESSINGS, SAUTÉED & ROASTED. THEY’RE GREAT FOR FRYING, SO YOU’LL ALSO FIND THEM IN ONION RINGS!
YELLOW ONIONS
YELLOW ONIONS ARE GREAT ALL AROUND ONIONS. IF YOU’RE EVER NOT SURE WHAT TO USE, IT’S A SAFE BET. A LOT OF TIMES THEY’RE CALLED COOKING ONIONS OR BROWN ONIONS. SPANISH ONIONS ARE ALSO A POPULAR TYPE OF YELLOW ONIONS.
THINK: MEAT ROASTS, SOUPS, STEWS & SAUCES. IF YOU’VE EVER HAD FRENCH ONION SOUP, IT NORMALLY HAS YELLOW ONIONS IN IT!
SHALLOTS
SHALLOTS ARE MILD AND SWEET. THEY’RE USED A LOT IN FRENCH COOKING.
THEY’RE A STAPLE FOR SALAD DRESSINGS AND SAUCES, LIKE RED & WHITE WINE SAUCES AND VINAIGRETTES.
IF A RECIPE CALLS FOR SHALLOTS AND YOU CAN’T FIND THEM, DON’T WORRY! YOU CAN EASILY SUBSTITUTE ANOTHER KIND.
GREEN ONIONS
GREEN ONIONS LOOK THE MOST DIFFERENT & HAVE TWO SEPARATE PARTS: THE BULB & THE SHOOT.
THE WHITE PART, OR THE BULB, IS SIMILAR TO A WHITE ONION AND THE SHOOT (GREEN PART) HAS A MORE AROMATIC TASTE. THEY’RE MILDER THAN OTHER ONIONS AND CAN BE EATEN COOKED OR RAW.
YOU’LL SEE THE BULB BRAISED IN CHICKEN AND FISH DISHES AND THE GREEN SHOOT SLICED AND ADDED TO STIR FRIES, SOUPS, DIPS & NOODLE DISHES.
GREEN ONIONS ARE ALSO CALLED SCALLIONS!
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