Many recipes will call for an onion, but when you get to the store and see all the different types of onions, which one do you buy? Not all onions are alike, so understanding the differences can help you choose the right one for your recipe.
Onions are a member of the allium family, along with scallions, shallots, leeks, and garlic. Storage onions include different varieties of white, yellow, sweet and red onions. White onions are slightly milder and more crisp than yellow onions. They are commonly eaten raw and used in many Mexican dishes like pico de gallo and tacos. Yellow onions are higher in sulfur making them more pungent and likely to produce tears. They are the most popular cooking onion, which mellows out their intensity. Sweet onions usually look like yellow onions but are sweeter like the name implies. They’re good for making onion rings and are excellent caramelized. Red onions have purple skin and are delicious in salads and sandwiches but can also be pickled or grilled, such as in kebabs.
Shallots are small pearl shaped bulbs that grow in clusters like garlic. They’re mild in flavor and shouldn’t be overcooked or they will turn bitter. Green onions, also known as scallions, have a long green top and white base and offer a mild flavor, as well. Eat them raw or just slightly cook them, such as in a stir-fry. Try experimenting with different onions and see what all they have to offer!
About the Author
Jenna Smith is a Nutrition and Wellness Educator with University of Illinois Extension, serving Livingston, McLean, and Woodford Counties. Smith uses her experience as a registered dietitian nutritionist to deliver impactful information and cutting-edge programs to Livingston, McLean, and Woodford Counties and beyond.