It’s not just the color that changes. The difference is also noticeable in texture and flavor. Each onion has its own peculiarities. And each dish requires a specific type of onion. Find out what distinguishes them from each other to cook them better!
Onions – Source: spm
When buying onions, be sure to check their hardness and firmness. If they are heavy enough in hand, do not hesitate to take them. Avoid buying ones that are too soft, look suspicious, or have a strong smell before you even peel them. Generally, these are the signs that suggest the onion is old or rotten.
Good to know : Aside from sweet onions, you can store all other types of this vegetable for weeks in your pantry or cool cupboard.
What is the difference between the different onions?
yellow onion
Yellow onions – Source: spm
It is surely the most popular and common variety in the kitchen. Cultivated all over the world, also called “straw onion”, it is an all-purpose condiment that enhances a variety of dishes: stews, sauces, gratins, soups au gratin, etc. It is distinguished by its well-pronounced and balanced taste, sometimes tart, sometimes sweet. Perfect for cooking, it can easily be caramelized and combined with spicy and acidic recipes to sweeten them. Generally small in size, with a fairly hard skin and a fleshy coating, yellow onions are more delicate in taste than others. They are therefore very versatile and suitable for both frying and cooking. As a bonus, they keep longer than red onions. Store them away from light, in a cool, dry place.
white onion
If it is less common than the previous one in the kitchen, it is mainly because it only appears in hot weather, in spring and especially in summer. Also called “new onion”, the white onion is often small in size, with a thin skin and a very concentrated flesh in water. It thus has the particularity of being very crunchy. Rich in sulfur and sugar, it gives off a strong odor which irritates the eyes a little, but its flavor is milder and less pungent than that of the yellow onion. This variety can be cooked in the same way as the yellow onion, but it tastes best when ground, chopped or thinly sliced to garnish salads.
Red onion
Red onions – Source: spm
Halfway between pink and purple, this variety called “red onion” has a taste rather similar to the yellow onion, although it is sometimes more intense. Its skin is slightly less delicate and fleshy. And since this onion is particularly acidic and crunchy, it is readily eaten raw in salads, sandwiches and burgers. It is therefore better to avoid it in hot cooked dishes. On the contrary, in slices, this condiment brings a good dose of freshness and crunch to the taste buds.
Little tip: if you find that the red onion is too tart and you want to soften it before eating it raw, soak it for ten minutes in a bowl of cold water before eating it. It will be much less spicy!
And what about the sweet onion?
Presented in the form of a spherical, slightly flattened bulb, the sweet onion is very similar to a medium yellow onion in its white and yellow color, with a coppery or pearly tendency, but it has a completely different taste. It is not as spicy or tart, so its flavor is much smoother and sweeter, without any bitterness. The advantage, as it is delicately juicy and crunchy, is that it can be enjoyed both cooked and raw. However, since this variety is slightly softer than the others, it will have a shorter shelf life and will therefore need to be refrigerated.
