Let’s talk about onions. Most likely, the next time you go grocery shopping, you grab the same one – usually big yellow… right? That’s great. I mean, they’re fine. They do the job. But, it turns out, they are not all just interchangeable, tear-inducing bulbs of flavor. They are all a bit different, and when you actually think about the onion types you use in your cooking – things are better. Not better, like life-changing, but better… better enough to notice. So let’s just take a look. One by one. Because yes, they’re onion all technically, but they also have different functions.
Red Onions (The Raw Ones)
You see them sliced on top of salads, or crudely tucked into a wrap that aspires to be fancy. They have a purple-reddish skin and sharp yet sweet bite to them, but not in a “wow, I want to caramelize this” way. It’s more of a “slice it thin and throw it on something cold” kind of way. The raw version is where they are best. The crispness? The color? Awesome in guacamole. Great in slaw. Even okay pickled. You could cook them if you really want to; however, they tend to lose what makes them special in cooking. They are the Instagram model of onions – the flash of it all, and tend to be served raw.
Yellow Onions (The Default)
If you’re going to have one onion in the house, it’s this one. It’s the utility player. The starter onion. You put it in soups, stews, sauces – it does the job. It has just enough sweetness to caramelize nicely, but just enough sharpness to not just disappear into the background. This is the one that gives your chili some backbone and makes your stir fry smell like real food, and not like despair. You sauté it, you sweat it, you roast it, you fry it. Plain, white onion is not sexy, but it shows up, every. single. time. and gets the job done. Thank goodness for you, plain white onion.
Sweet Onions (Like, Actually Sweet)
Vidalia, Walla Walla, Maui; those guys. They somewhat look like yellow onions, but they are milder. Softer. Juicer. Honestly? They are not great for long cooking because they just don’t have as many of the sharp sulfur-y compounds that give onions that “oomph.” But, throw them on the grill cut into thick slices?? Magic. Use them for onion rings?? Okay. If you are really after sweet caramelized onions, like on a burger, this is the way to go. They are kind of like the chill cousin of the yellow onion, they don’t want to argue with anybody.
White Onions (The Loud Ones)
These are the ones with the papery white skin and they have a sharper, cleaner taste. They are somewhat more aggressive and have a harder time mellowing out even when cooked. Which if I am being honest is great for recipes that actually want that sharpness, i.e., Mexican food. If you are making pico de gallo or tacos, this is what you want. That punch makes for a change of pace, that bite cuts through the richness, and they hold their crunch. These are the punk rock onion: loud, unapologetic, and in your face.
Scallions (yes, still an onion)
Also known as green onions, but either way – they are the skinny, long ones with the long green stalk. You have probably seen or used them before, but maybe not enough? Scallion tops are not only for garnish. You can cook the white parts which get tender and sweet, and use the green parts raw which are mild, but with onion flavor, not a lot of it. Top it on baked potatoes, toss it in ramen, whip it into an omelette. They are a must in stir-fries. They are easy to grow in a glass of water on your windowsill if you are into that sort of thing.
Shallots (tiny fancy ones)
These are the ones that look like an onion and a clove of garlic had a baby. People play them up like they are fancier than they are, but the reality is they are just more subtle. Less bite. More complexity. If you are sautéing shallots in butter for a pan sauce, you are living your best little cooking life. When you want onion flavor but not any attitude, shallots are the perfect choice. They also roast beautifully and are delightful in vinaigrettes. You do not need to have them every day, but when you do – wow.
So… how do you store all of these?
Not just taking up space in the crisper drawer, okay? Onions like a dark, dry, ventilated space: mesh bags or baskets, not sealed-plastic containers. And whatever you do, do not store them near potatoes. When you store potatoes and onions together, they speed up each other’s decay. What a sci-fi take on a poetic relationship, right? It is inconvenient at times too.
Bonus note: scallions are the exception – they do much better in the fridge or in a jar of water if you are re-growing them like all the cool kids on TikTok.
And while we’re on the subject of onions… let’s talk tears!
Cutting onions may be a crime against your tear ducts, but there are tricks. Use a sharp knife. Chill the onion before cutting. Cut the root end last. Breathe through your mouth. Wear goggles if you’re desperate (yes, I know people do it). There is no single solution, but a combination of the above usually works. Or just embrace the crying. It is part of the process.
So yes, onions are not all the same. Picking the right onion can elevate a dish “fine” to “wow, what is that?” and half the time no one even knows it is the onion doing all that heavy lifting. That’s how good they are when they get to be themselves. Next time you’re in the produce section and you grab your usual, maybe pause and think: bold? Sweet? Subtle? Crunchy? Because there is probably an onion for that.
