6 Types of Onions
- Even though they’re pungent and they still make you tear up when you cut into then
- They’re easier to eat raw than a yellow onion.
- Their slightly sweet taste adds to fresh salsas
- That’s why they’re great as a burger topping and in salads.
- Yellow onions are the most versatile.
- They deliver the most flavor when caramelizing
- It can saute them with (or without) garlic as the base of several dishes.
- It can be overpowering when eaten raw, so leave your burger toppings to the job of a white onion.
- High sugar content taste great in potato salads and on tacos.
- The sugar also makes them a decent candidate for caramelizing, though it will deliver a slightly different flavor than yellow onions.
- Red onions are ubiquitous on salads, sandwiches and other raw preparations partly because of their appealing deep-purple color.
- Green onion is popular in Chinese and Mexican cuisine.
- They’re flimsier, and they aren’t going to caramelize.
- They make a great raw garnish on pasta and rice dishes, and they can be really tasty when mixed with other salad greens.
- Sweet onions, as you may have guessed, are sweet.
- They have less sulfur than other varieties
- That why they don’t have quite as much punch.
- They have a slightly different shape as well, flatter and more oval than round.
- Shallots have a mild onion flavor.
- These bulb-shaped alliums taste like a garlic-onion hybrid.
- While their flavor is more subtle, they still bring a crisp, sharp taste to your dishes.