17 Types of Onions and How to Use Them

Onions come in a surprising variety of types, each bringing its unique flavor and character to the table. Whether you’re cooking up a sweet, caramelized treat or adding a sharp bite to your favorite salsa, the right onion can make all the difference. Knowing which type to use can transform your cooking from good to great. Let’s dive into the wonderful world of onions and discover how to make the most of each kind in your kitchen.

Yellow Onion

Yellow onions are your go-to choice for almost any dish, thanks to their balanced flavor. They’re excellent in soups, stews, and sauces, where their sharpness mellows and becomes sweet as they cook. These onions caramelize beautifully, adding a rich, deep flavor to any recipe. Always keep a few on hand because they’re versatile and can elevate both simple and complex dishes.

Red Onion

Red onions are strikingly colorful and have a mild, sweet flavor, making them perfect for raw dishes. They add a crisp texture and vibrant color to salads, salsas, and sandwiches. Their mildness can be enhanced by soaking them in cold water if you find them too sharp. They’re also great for grilling, which enhances their sweetness without losing their vibrant hue.

White Onion

White onions have a sharper, more pungent flavor compared to yellow or red onions, making them ideal for Mexican cuisine. They’re perfect in salsas, guacamole, and tacos, where their crispness and bite are appreciated. These onions also work well when pickled or diced into fresh salads. Their high water content means they don’t caramelize as well but are excellent for quick, crunchy applications.

Sweet Onion

Varieties like Vidalia or Walla Walla are known for their high sugar content and mild flavor. They’re fantastic in dishes where you want a natural sweetness, such as in caramelized onions or roasted as a side. Sweet onions are also delicious raw, adding a gentle onion flavor without overwhelming your dish. Their versatility makes them a favorite for everything from salads to grilling.

Green Onion (Scallion)

Green onions, or scallions, offer a fresh, mild onion flavor and are incredibly versatile. The white base has a sharper taste, while the green tops are milder and perfect for garnishing. They’re great in salads, stir-fries, and soups, adding a subtle onion flavor without overpowering the dish. Add them at the end of cooking to maintain their crisp texture and vibrant color.

Shallot

Shallots are small and elongated with a delicate, sweet flavor that’s less intense than other onions. They’re perfect for finely dicing into dressings, vinaigrettes, and sauces, where their subtlety shines. Their sweetness makes them great for caramelizing, adding a nuanced flavor to any dish. Shallots are also excellent when roasted whole, developing a rich, sweet taste.

Pearl Onion

Pearl onions are tiny, sweet onions often used whole in cooking. They’re perfect for pickling, adding to stews, or roasting alongside meats. Their mild flavor and small size make them a charming addition to casseroles and braises. Blanch them briefly in boiling water to easily remove their skins before using.

Cipollini Onion

Cipollini onions are small, flat, and known for their intense sweetness. They caramelize beautifully due to their high sugar content, making them perfect for roasting or adding to sauces. These onions are excellent in dishes where you want a sweet, concentrated onion flavor. Their unique shape and size also make them ideal for skewers and elegant side dishes.

Leek

Leeks have a mild, sweet flavor and are often used in soups, stews, and braises. They need thorough cleaning as dirt can get trapped between their layers. Use the white and light green parts, discarding the tougher dark green tops, which can be saved for making stock. They’re wonderful in potato leek soup or sautéed as a side dish, adding a gentle onion flavor.

Chives

Chives offer a delicate onion-like flavor with a hint of garlic, perfect for garnishing. They’re best used fresh in soups, salads, and on baked potatoes, where their flavor and bright green color add a lovely finishing touch. Cooking chives can diminish their flavor, so add them at the end of your cooking process. They also make an excellent addition to herb butters and creamy spreads.

Maui Onion

Maui onions are a type of sweet onion grown in Hawaii, known for their mild and sweet flavor. They’re perfect for raw applications like salads, sandwiches, or as a topping for burgers. Grilling them enhances their natural sweetness, making them a great addition to any barbecue. Use Maui onions when you want a sweet, mild onion flavor without the usual sharpness.

Bermuda Onion

Bermuda onions are large, sweet, and have a mild flavor, making them great for a variety of dishes. They’re perfect raw in salads, salsas, and sandwiches, adding a sweet crunch. Their size also makes them ideal for onion rings, offering a deliciously sweet flavor. Roasting or grilling brings out their natural sweetness, making them a versatile ingredient.

Egyptian Walking Onion

Egyptian walking onions are unique as they produce small bulbs at the top of their stalks. They have a strong, pungent flavor that can be used similarly to green onions. The small top bulbs can be harvested and used just like small onions, adding a robust onion flavor to dishes. These onions are hardy and can be grown in a variety of climates, making them a great choice for home gardeners.

Welsh Onion

Welsh onions resemble green onions but are perennial, meaning they can grow year-round. Their mild flavor is perfect for salads, soups, and stir-fries, adding a gentle onion touch without overwhelming the dish. Both the green tops and white bases are edible, offering versatility in cooking. Their hardy nature makes them a favorite for gardeners looking for a reliable, year-round crop.

Spanish Onion

Spanish onions are large, sweet onions that are incredibly versatile in the kitchen. They’re excellent raw in salads, sandwiches, and salsas, where their mild flavor can shine. These onions also caramelize well, adding a rich, sweet taste to cooked dishes. Use them in recipes where you want a sweet, mild onion flavor that doesn’t overpower other ingredients.

Spring Onion

Spring onions are young onions harvested early for their tender and mild flavor. They’re great fresh in salads, as garnishes, or lightly cooked in a variety of dishes. Both the small bulbs and green tops are edible, making them versatile in the kitchen. Their gentle onion flavor adds a fresh touch without overwhelming the dish.

Torpedo Onion

Torpedo onions are long, slender, and sweet with a mild flavor that’s great for grilling or roasting. Their unique shape and color add visual appeal to dishes, making them a favorite for presentations. They can also be used raw in salads, adding a mild sweetness and crunch. These onions are perfect when you want a sweet, mild flavor with a bit of visual flair.

This article originally appeared on RetailShout.

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