When it comes to onions, most of us think of only three varieties: yellow, red, and green. So what’s up with all the different onions available when you get to the produce department? There are white onions, pearl or boiler onions, and those small brown oniony things called shallots. They’re all onions, but are they interchangeable? While there are many types of onions available, understanding the key characteristics and best uses of the most common types can simplify your cooking and elevate your dishes. While this isn’t an exhaustive list (you’ll likely see even more options at your local store) let’s explore the top onions you’re most likely to encounter.
Yellow Onions
Yellow onions are the most common and versatile type of onion. They have a golden-brown skin and a strong, robust flavor that becomes sweeter with cooking. Due to their balanced flavor profile, yellow onions are the go-to choice for a wide variety of dishes, from soups and stews to roasts and sautés. They’re ideal for caramelizing, as their sugars break down beautifully over low heat, creating a rich, sweet flavor perfect for French onion soup or grilled atop a juicy burger.
Try them in our French Onion Meatballs
White Onions
White onions have a papery white skin, are slightly sweet, and have a crisp, firm texture. This type of onion is excellent served raw, such as in salsas, salads, and sandwiches. Their crunchy texture and sharp flavor make them a great addition to dishes where you want a pronounced onion presence without overpowering the other ingredients. They’re also the perfect choice for Mexican cuisine, often used in pico de gallo or as a topping for tacos and enchiladas.
Try them in our Pork and Pineapple Tacos
Red Onions
Red onions are easily recognizable by their vibrant purple skin and red-tinged flesh. They are milder and sweeter than white or yellow onions when raw and have a mild to moderately sharp taste and a crisp texture. They are less pungent than yellow onions, which makes them more palatable when raw, such as in salads, sandwiches, guacamole, and ceviche. When grilled or roasted, red onions become sweeter and can add a lovely depth of flavor to kebabs and other grilled dishes. Red onions are also delicious pickled or you can let them soak briefly in ice water to mellow out their bite even more.
Try them in our Baked Curry Spiced Cod and Peppers
Green Onions
Also known as scallions or sometimes spring onions, green onions have long, thin green stalks and small white bulbs. Both parts are edible and offer a mild onion flavor. The white bulb has a slightly stronger taste than the green tops, which are fresh and slightly earthy. Green onions are incredibly versatile and can be used raw, sauteed, and even grilled. They are often used as a garnish for soups, salads, and Asian dishes, adding a fresh burst of flavor. They are also great in stir-fries, omelets, and as a topping for baked potatoes and tacos. The green tops can be used like chives, while the white bulbs can be sautéed or grilled for a milder onion taste.
Try them in our Shanghai Style Green Onion Noodles with Bok Choy
Shallots
Shallots are small, elongated onions with a papery skin that can range from golden brown to reddish-purple. They grow in clusters, like garlic. Shallots have a delicate, sweet flavor with a hint of garlic. They are less pungent than the other onions mentioned, making them a great choice for dishes where a subtle onion flavor is desired. Shallots are often used in French cuisine and are excellent in sauces, dressings, and marinades. Their mild flavor works well in vinaigrettes and as a base for pan sauces for meats. They can also be finely minced and used raw in salads, or roasted whole to bring out their natural sweetness, making them a delicious addition to roasted vegetable dishes.
Try them in our Linguine with Anchovies and Shallots
Vidalia Onions
Vidalia onions are renowned for their sweet and mild flavor, making them a favorite among cooks. These onions are grown in a specific region in Georgia (that’s where Vidalia comes from) where the soil is naturally low in sulfur content, making them prized for their low sulfur content and sweetness. They have a crisp texture and a subtle, almost fruity taste compared to sharper varieties. Their mild flavor makes Vidalia onions ideal for both raw and cooked dishes. They shine in salads, salsas, and sandwiches where their sweetness can balance other flavors without overpowering them. When cooked, they caramelize beautifully, adding depth to dishes like soups, stews, and stir-fries.
Try them in our Brown Sugar and Coffee Holiday Brisket
Pearl Onions
Pearl onions, also known as baby onions or cocktail onions, are small, bite-sized onions known for their delicate and slightly sweet flavor. They are typically about the size of a marble and come in white, yellow, or red varieties. Pearl onions are versatile in the kitchen and can be used in various ways. They are commonly added whole to stews, soups, and braised dishes, where they absorb flavors and add a pop of sweetness. They can be pickled and used as cocktail garnishes or served alongside charcuterie boards. When roasted or caramelized, pearl onions develop a rich, sweet flavor that complements roasted meats and vegetables or can be served as a side dish on their own.
Try them in our Quick Onion Chutney
Understanding these common types of onions and their best uses can help you choose the right onion for your recipe, ensuring that each dish is as flavorful and delicious as possible. Happy cooking!
