Yellow onions are your go-to cooking onions. This onion has yellow skin and a strong flavor due to its high sulphur content, which mellows out during cooking, becoming sweet and flavorful.
White Onions: A stronger, spicier, more pungent flavour than yellow onions. More oniony, for lack of a better term, than yellow onions. They don't hold up as well when cooked, as they tend to fall apart.
Yellow onions are the most popular cooking onions because they add excellent flavor to most stews, soups, and meat dishes. In fact, typically when a cooked recipe calls for onion, yellow onion is a safe way to go. Yellow onions have a yellow-brown papery skin on the outside and a white flesh.
Yellow onions can be a little strong when eaten raw. Because they have a slightly higher starch content they hold up well to heat; therefore, this is the ideal all-purpose cooking onion. Although they are even sharper in flavor than yellow, red onions are often eaten raw.
Sweet Onions – Walla Walla and Vidalia are the most common kinds of sweet onions. These onions lack the sharp, astringent taste of other onions and really do taste sweet. They are fantastic thinly sliced and served in salads or on top of sandwiches.
Eschalots. These small onions grow in clusters and have papery golden-brown skin and are sometimes called French shallots. Sweeter than brown, white or red onions, eschalots have a distinct well-balanced onion flavour.
In terms of pungency, white are generally the mildest, red the sharpest, and yellow somewhere in between.
Healthiest Onion: Scallions, Leeks, White, Red and Yellow Onions Ranked.
1. Yellow Onion. Characteristics: Round, with a thin brownish papery skin, yellow onions are the most common type of onion in the United States and are easily the most versatile cooking onion. Popular varieties include yellow globe onions and slightly larger, slightly sweeter Spanish onions.
Yellow Onions
This is one of the best onions to use when cooking almost anything. Use them when making meat dishes (roasted chicken, pot roast, rack of lamb etc.) or as a base for many sauces, stews and soups. Yellow onions are also higher in vitamin C as compared to other onion varieties.
White Onions
These onions are slightly sweeter, a bit milder in taste than yellow onions. They're a good choice for dicing and serving raw on sandwiches and salads or in fresh salsas.
White onions are slightly milder in flavor than yellow onions, and taste a bit more sweet. If you're adding raw onions to a sandwich, salad or salsa, a white onion, rather than a yellow, may be the way to go.
White Onion
The mildest of all the onions, it's flavor profile is best for salads and sandwiches. They are beautifully soft, and add the perfect amount of flavor when eaten raw.
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White onions have a strong, sharp and not very sweet flavor and should be used sparingly by themselves when raw. They are perfect for a salsa or a stir fry as they have a nice crunch and won't sweeten the recipe.
Yellow onions are the most common variety you should cook with. They have thin layers of white flesh and a tough, brownish-yellow skin. They're very astringent — astringency is that sharp, almost spicy flavor that onions are known for — but also have a lot of sugar.
Red onions, in particular, are low in calories, high in fiber, and have an anti-obesity property thanks to quercetin. You can add onion to your food, drink onion juice, or eat it raw to gain its weight-reducing benefits.
Collectively, there is an evidence that onion or onion extracts (e.g., aqueous extract ~30 mg day−1) enhances testosterone production in males.
Onions contain a high amount of prebiotics and fiber. In the body, this helps improve gut health by aiding in digestion, strengthening the immune system, and lowering inflammation.
White onions are the ideal summer onion, because even those with a sensitive stomach can usually enjoy them raw.
Red Onions
They're best raw in salads, salsas, and as a toppings on burgers and sandwiches because of how mild they are. They can be used in cooked dishes as well, but the onion flavor isn't nearly as strong when they're cooked.
“Red onion is a storehouse of sulphur and is rich in anti-bacterial and anti-fungal properties. Hence, it has been used to strengthen hair and give all the nutrients it needs for healthy growth.
Brown onions
This is the most common cooking onion available in Australia. With its crisp white flesh and papery brown skin, the brown onion's distinct, well-rounded onion flavour makes it perfect for all cooking uses.
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The Vidalia Onion is certainly unique in all the world. The sugar content of this onion is comparable to that of an apple, or a bottle of cola. It's a mild, succulent onion that is delicious raw on hamburgers, sliced alongside your steak, in a garden salad, or just eaten raw.