PHProfessora Akira
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Yellow Onions
The workhorse, the staple, the everyday brown beauty, yellow onions are suitable for any conceivable use, other than perhaps as a garnish for your martini (use a pearl onion for that). You could easily live a rich and fulfilling life even if this were the only onion you ever tasted.Its heavy brown parchment skin surrounds ivory white flesh with a strong, sulphury, pungent flavor and aroma. If a recipe says onion without specifying what type, it's assumed to be a yellow onion. Use them for making French onion soup.
Sweet Onions
Larger and slightly flatter than yellow onions, with lighter colored, less opaque skin, sweet onions contain extra sugar, making them good for caramelizing. Their larger size and sweeter flavor make them ideal for making onion rings. Sweet onion varieties include Walla Walla, Maui, Vidalia, as well as others with the word "sweet" in the name.
White Onions
White onions have a papery white skin, and their flavor is milder and sweeter than yellow onions, making them good for serving raw in fresh salsa or homemade guacamole.Red Onions
Sweet and mild enough to be eaten raw, both the exterior skin and the flesh of red onions are a deep magenta color, which makes them particularly good additions to salads or anywhere else a splash of color will enhance the appearance of the dish. I love to use red onions in salads and on sandwiches and burgers.Shallots
Shallots are small, brown-skinned onions with purplish flesh, and their bulbs are made up of multiple lobes, a little bit like the way garlic bulbs are divided into individual cloves.Pungent and garlicky, shallots are somewhat unappreciated in the United States—at least based on how infrequently they appear in recipes, and the careless disarray with which they tend to be displayed at the supermarket.
-thespruceEats
