Mashbiz

Red onions work best raw on salads and sandwiches, green onions for soups, pastas, and Mexican food, and yellow onions for salsas and strong-flavored dishes. To know what to choose, you need to understand each onion’s strengths and weaknesses. 

Yellow onion

Yellow onion is Also known as brown onions for the yellow-brown papery peel, these are usually the cheapest at the grocery and are available all year. Yellow onions have a nice balance of astringency and sweet in their flavor, becoming sweeter the longer they cook. They are usually fist-sized with fairly a fairly tough outer skin and meaty layers. Spanish onions are a particular kind of yellow onion and we find them to be slightly sweeter and more delicate in flavor. . They have the highest sulfur content of all the onions, which gives it that potent onion flavor when raw.

*Stick with these for things like French onion soup, caramelized onions, stews and shish kabobs.

White onions

A paler version of the yellow onion, white onions also have a lighter flavor — milder and a little sweeter. They’re a staple in Mexican cuisine, and get sweeter when sautéed. They also tend to be more tender and have a thinner, more papery skin. They can be cooked just like yellow onions, but we also like them minced and added to raw salsas and chutneys.

*Use these for salsa, potato salad, pasta salad and white sauces.

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. They can range in color from white to yellow and often have a flattened or squashed appearance. Sweet onions tend to be more perishable and should be store in the refrigerator.

*Throw these on your salads and sandwich creations.

Red onions

Red onions, sometimes called purple onions, are cultivars of the onion with purplish red skin and white flesh tinged with red. The red color comes from anthocyanidins such as cyanidin. Red onions are high in flavonoids. Red onions are available throughout the year.
The attractive red onion most resembles the yellow onion in flavor, though it’s usually considered slightly milder than its yellow cousin. Don’t expect that beautiful color to last if you’re cooking it; instead, serve it raw and sliced on salads, burgers and sandwiches.

 The lovely red color becomes washed out during cooking. If you find their flavor to astringent for eating raw, try soaking them in water before serving.