A Quick Guide to Choosing the Right Onion for the Right Dish

An onion is an onion is an onion is an onion, right? Well, not really. Haven’t you noticed at the supermarkets and farmer’s markets a whole array of onions of different sizes and colors? That’s not just for fun, you know?  There is actually something to it.

The humble, yet mighty, onion is an integral part of almost all cuisines worldwide, and they sure pack a flavorful punch.

Whether it’s for the heat, the spice, the sweetness, or the aroma, onions bring so much to the plate and many dishes are simply lacking without them.

So, what is with all these colors and varieties? Does it matter? Well, it kind of does. Choosing the wrong onion isn’t going to ruin your dish, per se, but choosing the right onion will definitely take your dish to new heights.

Check out this quick guide to choosing the right onion for the right job.

What Exactly is an Onion?

Onions are part of the Amaryllidaceae family (not all members of this family are edible and some of highly toxic) and a member of the allium genus.

Some beloved members of the Allium genus include onions, shallots, garlic, leeks, chives, and spring onion or scallions.

For many of the edible allium plants the bulb is the sought-after part, but the greens of these plants are also delicious, often giving that desired taste without the punch and pungency.

Let’s take a look at some of the most commonly found varieties of onion and how they are best used.

Yellow Onions

Source: Dolores M. Harvey/Shutterstock

Yellow onions are the staple go-to for many an onion recipe. If a recipe states ‘onion’ without specifying which type, your best bet is to go with a yellow onion.

They are known for their thick brown papery skin and white flesh. They are also amongst the most likely to make you cry due to their high sulfur content and are usually the cheapest.

They are really strong in flavor so might not be the onions that you would want to eat raw in salads. That said, they are great for caramelizing due to their high sugar content and are great in stir-fries, soups, and stews.

Sweet Onions

Walla Walla, Maui, and Vidalia onions are amongst the most popular sweet onions. They tend to be much bigger than yellow onions and have much thinner and more papery skin.

Often they look slightly squashed and are usually white in color. As their name suggests, they have a high sugar content making them great for caramelizing, also.

They are often quite large in size so are a great option for making onion rings. Since they are sweet and less spicy than yellow onions, sweet onions can be eaten raw in salads and pico de Gallo.

Their natural sugars also lend well to making onion jam.

White Onions

White onions are not as pungent and peppery as yellow onions but not as sweet as sweet onions. These are a great in-between. They tend to be large, and round, and have thin, papery white skin.

These onions are great for eating raw when thinly sliced in salads and for flash-cooked dishes such as stir-fries. They are perfect for the grill and go well in salsas and guacamole, too.

If a recipe calls for a sweet onion, and all you have is a white onion, in a pinch, you won’t go too far wrong!

Red Onions

Source: Daniel Wilson/Shutterstock

Bring out the red onions if you are looking for a little sweetness, spice, and color. The pungency of the red onion is higher than that of the white onion, but its sweetness is higher, too.

These onions are great for pickling and go beautifully on homemade pizzas. Red onions are great on the grill and make a gorgeous sweet jam that is full of flavor and punch.

Though they are full of the spice of onion, they are usually very enjoyable eaten raw. That makes them a wonderful color and flavor component to burgers, salads, and salsas.

Shallots

Shallots are one of the lesser-known and understood members of the Allium gang. Different from onions, shallots grow as a cluster, more like how you would find a clove of garlic.

They are really lovely to work with and give you that desirable oniony flavor without the bite. They are delicious when roasted whole in some olive oil and equally as good chopped up finely and tossed into a salad.

They are also great for pickling and caramelizing.

Related Content:

• TikTok Hack: How to Grow Unlimited Green Onions At Home
• How to Use and the Benefits of the Under-Appreciated Green Onion
• Know Your Onions: Use the Right Onion for the Right Recipe
• 5 Foods That Are Healthier to Eat Raw, and 5 That Are Healthier to Eat Cooked

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