I can remember grocery shopping with my mom when I was younger. I loved sneaking things that weren’t on her list into the cart (like sugary cereal and extra bags of chips) but I hated the time it took us to finish 
shopping. Because I was always in a rush to check out, mainly because we would usually make something extra delicous for lunch once we got home, I would always head off on my own to speed things up. I would start checking things off the list in confidence until I came to the produce section. Mom’s list just said “onions” but the store had so many different kinds! Now that I’ve been obsessed with cooking for the past decade, it’s no longer an issue but for those people who use their stove as storage, the difference between the five types of onions may still be unclear. Is today’s post on the basic side? Yes. Is it still a good lesson to keep in your back pocket? I think so, yes. So … what the heck is the difference between the five types of onions found at your local grocery store?
Let’s get right to it.
Shallots: these little guys have a subtle sweet flavor with a touch of spice and are perfect in egg dishes, vinaigrettes, or as a garnish.
White Onions – These are the crunshiest of the five and they have a pretty high water content which helps to give them a sharp and super crisp flavor. They’re also most likely the largest onions you see on the shelf and are most commonly used in Mexican cooking.
Red Onions – I still think they should be called Purple Onions but that’s besides the point. They’re mild, best eaten raw – like in a salad, burger, or any sandwich really. Red onions are also a great way to add color and flavor to things lik guacamole and salsa. Theyr’e also delicious pickled.
Sweet Onions – I’m talking Vidalia and Walla Walla now. These have thick layers and are PERFECT for frying. If you’re ever in the mood for onion rings or French Onion Soup, go with sweet onions.
Yellow Onion – Last but most certainly not least, yellow onions are sharp and spicy raw but mellow out when cooked. They have a high sugar content which makes them perfect for carmelizing. Mmmmm I love some good carmelized onions.
That’s pretty much it! Just a few fun facts to keep in your back pocket. A little advice:
If you come across a recipe that simply calls for “an onion,” your best bet is to go with a yellow onion. They’re the most popular in cooking and used in almost all major recipes. They’re great for roasting with meats, carmelizing, and creating a flavor base for soups, stocks, and stews.
As one final side note … remember last week when we talked about how to properly cook garlic? The same thing goes for onions. High heat equals bitter onions. Low or medium heat is the way to go.
So there you have it! Now you’re an onion expert.
Rebecca McKinney
I wanted to create this blog for a few reasons. First and foremost, to share tips, tricks, and knowledge about the food and beverage industry in general but also to help people see a different side of the restaurant world. Every restaurant has a totally unique culture and world within it. I want to help open people’s eyes to more than how fast the service is or how easy or hard it is to secure a reservation.
So, thanks for stopping by! I welcome your ideas, input, and feedback and hope you enjoy!
Eat well & travel often,
Becky McKinney
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