It doesn’t take a lot of cooking experience to know just how important onions can be in a huge variety of dishes and cuisines. But what does have a bit more of a learning curve is understanding what all the different onions are and what they’re used for. So here’s a quick guide to help you out.
Also called green onions, scallions have a gentle oniony flavor and a great texture that is both crunchy and juicy at the same time. They’re a must-have for stir-fries.
Vidalia onions are known for being the mildest ones; they barely even make you cry! These are perfect for when you’re going to eat your onions raw like on a burger.
The most popular onion in the United States by far, yellow onions are universally loved for their versatility. Their flavor is deep, but not too strong, and they get nice and sweet when cooked.
White onions are very similar to yellow ones, but they’re even milder, making them another good candidate for eating raw.
Red onions are spicy, crunchy, and bright, but that doesn’t stop people from still eating them raw. They’re great if you like a strong onion flavor, although they do sweeten up when you cook them.