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It’s hard to think about which kind of onion you’re using when all you can think about is the burning sensation in your eyes.
Yes, pretty much all onions release a special chemical that almost instantly makes us cry when we cut into them. But that doesn’t mean every onion is created equal.
There’s a reason a red onion looks different than a yellow onion—they offer different flavors!
It absolutely matters which kind of onion you use in a certain dish, especially if a recipe calls for a specific type.
So, without further ado, here’s your guide to picking the perfect onion every time:
Red Onions
Because red onions have a fairly mild flavor compared to their yellow counterparts, they’re often served raw in many dishes. Think pasta salad, cucumber salads, burgers—any time you would use an uncooked onion, it’s almost always going to be red.
Yellow Onions
As the most versatile type of onion out there, yellow onions tend to be the most common. If you’re using a recipe that doesn’t call for a specific type of onion, then yellow is generally the way to go. Yellow onions are delicious when sautéed, caramelized, or even raw. They have the strongest flavor of all the other types of onions, so they’re the perfect addition to a bold meal.
White Onions
If you’re looking for an onion with a mild flavor, then white is definitely the way to go. It’s typically considered to be a less intense version of a yellow onion. In general, white onions are used in many different Mexican dishes and sides, like pico de gallo and salsa. White onions are also probably the preferred choice for those who don’t exactly love the taste of onions.
Shallots
Walking down the produce aisle, you might accidentally mistake these sweet onions for garlic because they look fairly similar in shape and size. Shallots can offer a sweet and bold flavor that works amazing in soups, gravies, and sauces. Plenty of people also turn to shallots when making sautéed veggies.
