Onions: Their Differences & How to Use Them

Yellow onions are the most common onions in U.S. supermarkets and kitchens. They are versatile, bold flavored and sweeten with cooking.
This is the onion that most easily can sub in for almost any other onion, and if your recipe simply calls for "onion" without specifying a type, go for this guy.


Spanish onions are similar to a yellow onion but larger and somewhat sweeter (and they can have yellow or white skin). If your recipe calls for Spanish onions and you can't find them, you will be equally fine substituting them for either yellow or sweet onions.

 

There's no mistaking red onions with their bright, purplish red skins. These onions are used raw in salads and salsas, in part because of the great color that they add to a dish.
Their taste is not too far off from yellow onions, which would make a decent substitute in a pinch if color was not a concern.

White onions are the onion of choice for Mexican and Central American dishes, especially salsas and sauces.
It is bit tangier than yellow onions when raw, and it has thinner skin. You can cook it like a yellow onion, if desired.


Sweet onions are a type of yellow skinned onion that is low in sulphur, allowing its sweetness to shine through. Walla walla and Vidalia are probably the most common varieties of sweet onions. These are great when eaten raw, because they do not need cooking to bring out the sweetness. Keep in mind that unlike yellow or white onions, sweet onions do not store as well and need to be refrigerated.

 Pearl/ spring onions

This diminutive onions have a sweet and very mild flavor.
These little guys are perfect for roasting or serving creamed (or of course, garnishing a Gibson cocktail).

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