6 Types of Onions

White 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

• 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.

Red onions

• 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 onions

• 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

• 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

• 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.