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Yellow, White, Sweet, or Red: How to Choose the Right Onion Slideshow

Yellow, White, Sweet, or Red: How to Choose the Right Onion Slideshow

Yellow Onion

Also known as brown onions for the yellow-brown papery peel, these are usually the cheapest at the grocery and are available all year. They’re both sweet and bold (onion-y?), and should be cooked unless you want some intense onion-tasting food and extra-intense onion-smelling breath. 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. Use these for salsa, potato salad, pasta salad, and white sauces.

Sweet Onions

If you’ve been using these for caramelizing, you’ve now discovered why caramelized onions don’t quite taste as good when you’re the one cooking them. Sweet onions — which you’ve probably seen labeled Vidalia, Maui, Walla Walla, and/or Texas Spring Sweet — are, obviously, sweeter than the rest and have less of a bite to them. The flavor further diminishes when you cook them, so it’s best to eat these raw. Throw these on your salads and sandwich creations.

Red Onions

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.


Yellow onions are the workhorse onions of the kitchen. They're usually the kind you find in mesh bag of onions in the grocery store at a reasonable price. Chances are, if you keep one type of onion on hand, it's yellow onions. Why? They are incredibly versatile. According to the National Onion Association, 87 percent of the onions grown in the United States are yellow.

Yellow onions have a bite when eaten raw, but when cooked, they turn mellow and become sweeter. As they are cooked, the softer and more translucent they become and the mellower they get. Yellow onions are great to use for caramelized onions, becoming soft and sweet with low, slow cooking.

If a recipe calls for onions and doesn't specify which type, yellow onions are a safe bet. Use them anytime a recipe calls for the holy trinity of vegetables — or mirepoix as the French call it, which is diced onion, carrot and celery, usually in equal amounts. Use them in these dishes, unless the recipes calls for a different type:

  • Soups
  • Stews
  • Sauces
  • Casseroles
  • Roasted beef, lamb and poultry — put them around or under the meat to add flavor

Yellow onions are the workhorse onions of the kitchen. They're usually the kind you find in mesh bag of onions in the grocery store at a reasonable price. Chances are, if you keep one type of onion on hand, it's yellow onions. Why? They are incredibly versatile. According to the National Onion Association, 87 percent of the onions grown in the United States are yellow.

Yellow onions have a bite when eaten raw, but when cooked, they turn mellow and become sweeter. As they are cooked, the softer and more translucent they become and the mellower they get. Yellow onions are great to use for caramelized onions, becoming soft and sweet with low, slow cooking.

If a recipe calls for onions and doesn't specify which type, yellow onions are a safe bet. Use them anytime a recipe calls for the holy trinity of vegetables — or mirepoix as the French call it, which is diced onion, carrot and celery, usually in equal amounts. Use them in these dishes, unless the recipes calls for a different type:

  • Soups
  • Stews
  • Sauces
  • Casseroles
  • Roasted beef, lamb and poultry — put them around or under the meat to add flavor

Yellow onions are the workhorse onions of the kitchen. They're usually the kind you find in mesh bag of onions in the grocery store at a reasonable price. Chances are, if you keep one type of onion on hand, it's yellow onions. Why? They are incredibly versatile. According to the National Onion Association, 87 percent of the onions grown in the United States are yellow.

Yellow onions have a bite when eaten raw, but when cooked, they turn mellow and become sweeter. As they are cooked, the softer and more translucent they become and the mellower they get. Yellow onions are great to use for caramelized onions, becoming soft and sweet with low, slow cooking.

If a recipe calls for onions and doesn't specify which type, yellow onions are a safe bet. Use them anytime a recipe calls for the holy trinity of vegetables — or mirepoix as the French call it, which is diced onion, carrot and celery, usually in equal amounts. Use them in these dishes, unless the recipes calls for a different type:

  • Soups
  • Stews
  • Sauces
  • Casseroles
  • Roasted beef, lamb and poultry — put them around or under the meat to add flavor

Yellow onions are the workhorse onions of the kitchen. They're usually the kind you find in mesh bag of onions in the grocery store at a reasonable price. Chances are, if you keep one type of onion on hand, it's yellow onions. Why? They are incredibly versatile. According to the National Onion Association, 87 percent of the onions grown in the United States are yellow.

Yellow onions have a bite when eaten raw, but when cooked, they turn mellow and become sweeter. As they are cooked, the softer and more translucent they become and the mellower they get. Yellow onions are great to use for caramelized onions, becoming soft and sweet with low, slow cooking.

If a recipe calls for onions and doesn't specify which type, yellow onions are a safe bet. Use them anytime a recipe calls for the holy trinity of vegetables — or mirepoix as the French call it, which is diced onion, carrot and celery, usually in equal amounts. Use them in these dishes, unless the recipes calls for a different type:

  • Soups
  • Stews
  • Sauces
  • Casseroles
  • Roasted beef, lamb and poultry — put them around or under the meat to add flavor

Yellow onions are the workhorse onions of the kitchen. They're usually the kind you find in mesh bag of onions in the grocery store at a reasonable price. Chances are, if you keep one type of onion on hand, it's yellow onions. Why? They are incredibly versatile. According to the National Onion Association, 87 percent of the onions grown in the United States are yellow.

Yellow onions have a bite when eaten raw, but when cooked, they turn mellow and become sweeter. As they are cooked, the softer and more translucent they become and the mellower they get. Yellow onions are great to use for caramelized onions, becoming soft and sweet with low, slow cooking.

If a recipe calls for onions and doesn't specify which type, yellow onions are a safe bet. Use them anytime a recipe calls for the holy trinity of vegetables — or mirepoix as the French call it, which is diced onion, carrot and celery, usually in equal amounts. Use them in these dishes, unless the recipes calls for a different type:

  • Soups
  • Stews
  • Sauces
  • Casseroles
  • Roasted beef, lamb and poultry — put them around or under the meat to add flavor

Yellow onions are the workhorse onions of the kitchen. They're usually the kind you find in mesh bag of onions in the grocery store at a reasonable price. Chances are, if you keep one type of onion on hand, it's yellow onions. Why? They are incredibly versatile. According to the National Onion Association, 87 percent of the onions grown in the United States are yellow.

Yellow onions have a bite when eaten raw, but when cooked, they turn mellow and become sweeter. As they are cooked, the softer and more translucent they become and the mellower they get. Yellow onions are great to use for caramelized onions, becoming soft and sweet with low, slow cooking.

If a recipe calls for onions and doesn't specify which type, yellow onions are a safe bet. Use them anytime a recipe calls for the holy trinity of vegetables — or mirepoix as the French call it, which is diced onion, carrot and celery, usually in equal amounts. Use them in these dishes, unless the recipes calls for a different type:

  • Soups
  • Stews
  • Sauces
  • Casseroles
  • Roasted beef, lamb and poultry — put them around or under the meat to add flavor

Yellow onions are the workhorse onions of the kitchen. They're usually the kind you find in mesh bag of onions in the grocery store at a reasonable price. Chances are, if you keep one type of onion on hand, it's yellow onions. Why? They are incredibly versatile. According to the National Onion Association, 87 percent of the onions grown in the United States are yellow.

Yellow onions have a bite when eaten raw, but when cooked, they turn mellow and become sweeter. As they are cooked, the softer and more translucent they become and the mellower they get. Yellow onions are great to use for caramelized onions, becoming soft and sweet with low, slow cooking.

If a recipe calls for onions and doesn't specify which type, yellow onions are a safe bet. Use them anytime a recipe calls for the holy trinity of vegetables — or mirepoix as the French call it, which is diced onion, carrot and celery, usually in equal amounts. Use them in these dishes, unless the recipes calls for a different type:

  • Soups
  • Stews
  • Sauces
  • Casseroles
  • Roasted beef, lamb and poultry — put them around or under the meat to add flavor

Yellow onions are the workhorse onions of the kitchen. They're usually the kind you find in mesh bag of onions in the grocery store at a reasonable price. Chances are, if you keep one type of onion on hand, it's yellow onions. Why? They are incredibly versatile. According to the National Onion Association, 87 percent of the onions grown in the United States are yellow.

Yellow onions have a bite when eaten raw, but when cooked, they turn mellow and become sweeter. As they are cooked, the softer and more translucent they become and the mellower they get. Yellow onions are great to use for caramelized onions, becoming soft and sweet with low, slow cooking.

If a recipe calls for onions and doesn't specify which type, yellow onions are a safe bet. Use them anytime a recipe calls for the holy trinity of vegetables — or mirepoix as the French call it, which is diced onion, carrot and celery, usually in equal amounts. Use them in these dishes, unless the recipes calls for a different type:

  • Soups
  • Stews
  • Sauces
  • Casseroles
  • Roasted beef, lamb and poultry — put them around or under the meat to add flavor

Yellow onions are the workhorse onions of the kitchen. They're usually the kind you find in mesh bag of onions in the grocery store at a reasonable price. Chances are, if you keep one type of onion on hand, it's yellow onions. Why? They are incredibly versatile. According to the National Onion Association, 87 percent of the onions grown in the United States are yellow.

Yellow onions have a bite when eaten raw, but when cooked, they turn mellow and become sweeter. As they are cooked, the softer and more translucent they become and the mellower they get. Yellow onions are great to use for caramelized onions, becoming soft and sweet with low, slow cooking.

If a recipe calls for onions and doesn't specify which type, yellow onions are a safe bet. Use them anytime a recipe calls for the holy trinity of vegetables — or mirepoix as the French call it, which is diced onion, carrot and celery, usually in equal amounts. Use them in these dishes, unless the recipes calls for a different type:

  • Soups
  • Stews
  • Sauces
  • Casseroles
  • Roasted beef, lamb and poultry — put them around or under the meat to add flavor

Yellow onions are the workhorse onions of the kitchen. They're usually the kind you find in mesh bag of onions in the grocery store at a reasonable price. Chances are, if you keep one type of onion on hand, it's yellow onions. Why? They are incredibly versatile. According to the National Onion Association, 87 percent of the onions grown in the United States are yellow.

Yellow onions have a bite when eaten raw, but when cooked, they turn mellow and become sweeter. As they are cooked, the softer and more translucent they become and the mellower they get. Yellow onions are great to use for caramelized onions, becoming soft and sweet with low, slow cooking.

If a recipe calls for onions and doesn't specify which type, yellow onions are a safe bet. Use them anytime a recipe calls for the holy trinity of vegetables — or mirepoix as the French call it, which is diced onion, carrot and celery, usually in equal amounts. Use them in these dishes, unless the recipes calls for a different type:

  • Soups
  • Stews
  • Sauces
  • Casseroles
  • Roasted beef, lamb and poultry — put them around or under the meat to add flavor