Which Onion Do You Use for What?

Which Onion Do You Use for What? SAVE THIS POST FOR YOUR NEXT TRIP TO THE STORE Yellow onions are the workhorse of the kitchen. They start out pungent, but when cooked turn deeply sweet. Use them for soups, stews, and basically anything that involves heat. The Swiss Army knife of the onion family. White onions have a sharper, cleaner flavor that holds up raw. They're the go-to for Mexican cuisine—salsas, guac, and pico de gallo all need that crisp punch. The go-to onion to be used for raw garnishes. Red onions are milder than they look. Their color comes from anthocyanins (dw about it), which mellow their flavor. Perfect raw in salads, quick-pickled, or charred on the grill. They are the most beautiful of the onions, and we do eat with our eyes after all. Green onions (scallions) deliver two flavors in one and are often used in East Asian cooking. The white parts are sharp and onion-y; the green tops are mild and grassy. Add whites early in cooking, greens for garnish. "I'm biflavorful. Also I have a boyfriend." Shallots are onion's sophisticated cousin. Milder and slightly garlicky, they dissolve into vinaigrettes and sauces without overpowering. French cooking's secret weapon. "Ladies please, get in line." Sweet onions (like Vidalia) have more water and sugar, less harsh compounds. They caramelize beautifully and make the best onion rings. But they spoil faster—use them quickly. She's high maintenance, but she's worth it. Now you know your onions and you literally have to cook tonight! Ha! No excuses! Go forth and allium with confidence