​​Types of onions and how to use them the right way​

Onions are a key ingredient in many dishes. They show up in everything—from golden curries to sizzling stir-fries—but often go unnoticed. Different onions bring different flavors and textures to your cooking. Each type of onion has its own unique flavor that changes the taste of your meal. Let’s break it down so you can choose the best one for your cooking.

This is your go-to onion. Yellow onions have that classic sharpness that mellows beautifully when cooked. Toss them into stews, soups, or just caramelize them for that sweet, sticky magic. They’re the reliable choice that works well in almost any dish.

Red onions are crunchy, colorful, and very popular in salads, salsas, and other raw dishes. They have a bold, slightly spicy flavor. To make them milder, soak them in cold water or a little vinegar—they stay crisp but become less strong.

White onions have a sharp, clean flavor. They work well in Mexican dishes like tacos, guacamole, and fresh toppings. Their crisp, bright taste makes them perfect when you want the onion flavor to stand out.

Think of shallots as a milder, sweeter type of onion. They’re great in dressings, sauces, and classic French dishes. When sautéed or roasted, they become silky and rich, adding a gentle depth without overpowering.

Also called scallions, green onions are the ones with long, leafy tops. Super versatile. Toss them raw over noodles, stir them into eggs, or sprinkle over soups. They bring freshness and a mild zing, and you can use both the green and white parts.

These varieties, like Vidalias or Walla Wallas, are low on the bite and high on sweetness. Grill them, roast them, or use them in onion rings. They’re also great raw if you want onion flavor without the tears.