Know Your Onions

A Guide to Types and Uses
By Marcus Leon

Onions are the quiet heroes of the kitchen, forming the flavor foundation of countless dishes. But not all onions are created equal. Each variety brings something unique to the table, and knowing when to use each type can elevate your cooking from good to great. Here’s a breakdown of the most common onions and when to use them.

Yellow Onions
Best for: Roasting, caramelizing, soups, stews, sauces
The all-purpose workhorse of the kitchen, yellow onions have a balance of astringency and sweet, deep flavor that mellows beautifully when cooked. Their high sulfur content makes them ideal for long cooking processes—think French onion soup or a slow-braised stew. They’re your go-to for most savory dishes.

White Onions
Best for: Salsas, Mexican dishes, stir-fries
White onions are sharper and more pungent than yellow onions, with a clean, crisp flavor. They’re often used in Mexican and Latin American cooking—perfect diced raw over tacos or cooked into a chili. Their firmness and bite also make them great for stir-fries.

Red Onions
Best for: Salads, sandwiches, pickling, grilling
Red onions are mild, slightly sweet, and very pretty with their deep purple skin and rings. They’re ideal raw—in salads, on burgers, or as a garnish. Quick-pickled red onions add zing to tacos and grain bowls. When grilled, they soften and sweeten, becoming a great side.

Sweet Onions (e.g., Vidalia, Walla Walla, Maui)
Best for: Onion rings, salads, grilling, caramelizing
With low sulfur and high sugar, sweet onions live up to their name. They’re perfect for dishes where you want the onion flavor to shine without being overpowering. Use them for onion rings, on top of burgers, or sautéed with bell peppers for a Philly cheesesteak.

Shallots
Best for: Dressings, sauces, vinaigrettes, fine cooking
Milder and more delicate than onions, shallots have a hint of garlic flavor. They’re excellent minced into vinaigrettes, or sautéed into elegant pan sauces. French recipes often call for shallots because they blend seamlessly into refined dishes without dominating the flavor.

Green Onions (Scallions)
Best for: Garnishes, Asian cuisine, egg dishes
Green onions have a mild taste and are entirely edible, from white base to green tops. The green parts are great raw, sprinkled on soups or omelets. The white parts can be sautéed into stir-fries or mixed into dips and spreads.

Leeks
Best for: Soups, quiches, risottos
Though technically not an onion, leeks belong to the same family. Their mild, sweet flavor makes them ideal for creamy soups (like potato-leek), savory tarts, and risottos. Be sure to clean them thoroughly—dirt often hides between their layers.

In Summary:
Yellow for everyday cooking, white for spice-forward dishes, red for raw crunch, sweet for a mellow bite, shallots for elegance, green onions for freshness, and leeks for a touch of sweetness. Master these, and you’ll have a handle on the flavorful world of onions.