Onions are a versatile and essential ingredient in many different cuisines around the world. They come in various types, each with a unique flavor profile. Keep reading for more information about 10 of my favorite types of onions (and how to use them).
Table of Contents:
- Yellow Onions
- Red Onions
- White Onions
- Sweet Onions
- Green Onions aka Scallions
- Shallots
- Cipollini Onions
- Pearl Onions
- Leeks
- Spanish Onions
1. Yellow Onions
Yellow onions are the most commonly used variety of onions. They have a rich onion flavor and a pungent, slightly sweet taste.
Yellow onions are extremely versatile and can be used in just about any dish that asks for onions. They’re sure to add a rich depth of flavor to your dish and are especially great for caramelizing, which brings out their sweetness.
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2. Red Onions
Red onions are a bright purple-red onion that are most flavorful when used raw, but are mild and sweet when cooked.
Red onions add great color, crunch, and spiciness to dishes like sandwiches and salads and are fantastic for pickling.
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3. White Onions
White onions are similar to yellow onions but are bright white and have a sharper and more pungent flavor.
White onions are best used raw to add very strong onion flavor, making it great as a topping or in dishes like salsa and guacamole. However, they can also be delicious when sautéed in butter or grilled over a hot flame.
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4. Sweet Onions
Sweet onions, such as Vidalia and Maui onions, are known for their low sulfur content, making them sweeter and milder than other types of onions. They look quite similar to sweet onions, just slightly less yellow.
Sweet onions are also similar in flavor to yellow onions, just sweeter! They are excellent for caramelizing and adding a sweet and rich onion flavor to recipes.
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5. Green Onions (aka Scallions)
Yes, green onions and scallions are the same thing! Green onions are a type of young onion harvested before the bulb matures. They have a zesty and fresh flavor.
The whole vegetable can be sliced down to the root and used in dishes or as a garnish. It’s a main ingredient in the trendy Green Goddess dressing and is used often as a garnish for soups.
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6. Shallots
Shallots are a member of the onion family that are small and bright pinkish-purple and have a milder, sweeter flavor than onions. They’re also more delicate than most onions so they soften significantly when cooked.
Because of the delicate texture of shallots, they’re great for caramelizing and using in sauces.
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7. Cipollini Onions
Cipollini onions are small, flat onions that have a sweet and mild flavor (similar to shallots but sweeter).
They are often roasted or caramelized and used in Italian and Mediterranean cuisine.
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8. Pearl Onions
Pearl onions are small, sweet onions that are about the size of a marble.
Pearl onions have a more subtle taste than most onions and are delightful boiled, roasted or pickled and eaten whole.
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9. Leeks
Leeks are a member of the onion family and have a mild, sweet flavor that is similar to shallots. They look similar to green onions but are much larger and have big, tough green leaves.
The dark green leaves are typically not used in recipes because they are so tough, but they still carry flavor from the leeks and can be used to make stocks and broths. The tender white and light green portion of the vegetable is used for all sorts of dishes from soups and stews to casseroles and pizzas.
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10. Spanish Onions
Spanish onions are a large onion with a mild flavor that are very similar in appearance to yellow onions.
Spanish onions are often used in Spanish cuisine, particularly in dishes like tortilla de patatas, a type of Spanish omelet. Due to their similarity to yellow onions, they’re often placed right next to them in grocery stores and are generally interchangeable with each other in recipes.
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