Have you ever wondered which onion to use when a recipe calls for a chopped onion? If the recipe doesn’t specify an onion type, it’s hard to know which one to go for. Let’s explore the differences today to see which one pairs best with the dish you’re preparing.

Yellow and Brown Onions

The most commonly used onion is the yellow onion, also known as a brown onion because of the thick outer skin. Yellow onions can be used in almost anything, I think of it as the all-purpose onion. Keeping yellow onions on hand is always your best bet when you’re not sure which onion you need to use in a recipe.

Yellow onions have a sharp taste when they’re raw, but they mellow out once they cook and caramelize. And the longer you cook them, the sweeter they become. You can use them in just about anything, but are best in dishes that require longer cooking times such as stocks, soups, stews and when braising.

White Onions

White onions can be used in pretty much the same dishes as yellow onions, but they have a more pungent flavor. Their crisp texture makes them perfect for Mexican cuisine like salsas and in other raw dishes like salads and chutney type condiments.

Sweet Onions

Vidalias, Walla Wallas, Mauis. They don’t have the sharp, pungent flavor that other onions have which makes them great in salads or in sandwiches. If you’ve fallen in love with caramelized onions like I have, sweet onions are the variety you should choose for this. They work nicely when roasting vegetables, in French onion soup, and they make the best onion rings! This is my go-to onion.

Red Onions

Mirror, mirror on the wall, who’s the fairest of them all? The red onion. With it’s deep purple skin and mild flavor, the red onion is surely the prettiest of onions. They’re best in salads, salsas, on top of burgers, and in sandwiches. They’re also great on black bean tacos. I like to keep a jar of pickled red onions on hand because there’s always something I can add them to.

Green Onions / Scallions

These can be used in a wide variety of dishes because of their mild flavor. Green onions are great in both cooked and raw dishes, and add to the presentation of your meal when used as a garnish in soups, salads, and chili. Or on top of nachos. Some people think the white part is inedible, but actually you can use the whole thing right down to about a half-inch from the roots. Don’t throw out those roots, they’re super easy to regrow from scraps!

Leeks

Leeks are truly a wonderful and a nice addition to soups and braised dishes. They’re kind of like an overgrown green onion if you ask me, and completely underused by many home cooks. They take some time to clean, but worth it in the end when you enjoy their mellow flavor after cooking. Give them a try.

Shallots

Here I go, saving the best for last! If you’ve never used shallots in home cooking, you’re missing out! Anthony Bourdain said that shallots were the one ingredient that made restaurant food taste better than the average person’s home-cooked food. I completely agree!

Shallots are very mild and sweet. They can be used almost anywhere when you want that onion flavor, but not the pungent taste. It really is the secret weapon that you should never be without in your pantry.

How to Purchase and Store Onions

Purchase firm onions that are free of any type of blemishes. If you’re purchasing a large bag of onions, feel around and smell them to ensure you haven’t grabbed one with mushy, rotting onions inside. It’s always disappointing to get home and find you have to throw half the bag away. It’s recommended that you store onions in a dark, cool spot with good ventilation. However, I store my unpeeled onions in the refrigerator, tho it’s not recommend. I’ve never had an issue storing this way so you’ll have to play around to find what works best for you.

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