Know Your Onions: 6 Different Types And How To Use Them

Onions are food ingredients that can be found in every home cook’s kitchen. They come in different types, each with its own distinct colour, appearance, texture and flavour that can transform any dish. Let’s take a closer look at the different types of onions and how they can be used best in your cooking.

Six different types of onions and how to use them:

1. Yellow onions

Yellow onions, also known as brown onions, can be found in almost every kitchen. They are typically the best onions for all-around cooking. Although, not ideal for eating raw, they have a strong flavour that develops into a rich sweet taste after it is cooked. Furthermore, they can be used for meat roasts, braised meat dishes, sauces, soups, and stews.

2. Red onions

Red onions are known for their purple-red skin and mild flavour. They are sweeter than yellow onions and have a crisp texture. Red onions are great for garnishing foods for fresh use like, salads, sandwiches and salsas. They release a mouth-watering aroma when heated making them great for cooking and frying.

Also, they become even sweeter when they are grilled, which makes them excellent for barbecue and kebab dishes. Red onions can be used for tacos and burgers to give them a crunch. In addition to this, they can be used for salad, pickled onions and sandwiches.

3. White onions

Compared to yellow onions, white onions have a more subtle flavour and less robust appearance. They will not make you cry when cutting them. White onions have the crunchiest and sharpest taste. They are a classic addition to Mexican dishes like salsa, guacamole, and pico de gallo-due due to their distinct but less overpowering flavour.

Also, they’re great to use as a base for pureed sauces and white pizzas. They are an excellent addition in salads and sandwiches for when you want an onion flavour without applying too much heat. Furthermore, they can be used in chutneys and stir-fries.

4. Sweet onions

Sweet onions as part of the different types of onion. Photo – Pexels / Engin Akyurt

Sweet onions have a high sugar content which gives them a sweet flavour. Their skin is light in colour, often looking white or yellow. They are significantly less pungent than other onions. Sweet onions are perfect for frying onion rings, making baked dishes like gratins and tarts where their sweetness shines.

In addition, they’re perfect for roasted vegetables and for raw consumption in sandwiches, salads, and burger toppings.

5. Green onions

Farmers usually harvest green onions, also known as spring onions and scallions, prematurely before their bulb has fully formed. They have a long slender appearance a milder sweetness compared to fully formed onions.

Interestingly, they are popular in East Asian and Mediterranean cuisines. People use them as raw garnish in salads and salsas, and for cooking soups, noodle dishes, stir-fries, and omelettes.

6. Shallots

Usually tiny in appearance and easy to cook with, shallots have a subtle flavour that’s a blend of onion and garlic. Use them in vinaigrettes, egg casseroles, sauces, and delicate dishes where you want a softer onion flavour. Additionally, they are great for garnishing, sautéing and stir-frying.

7. Leeks

Although not technically onions, Leeks are part of the same family and they have a mild, onion-like taste. Appearance wise, they have long, white cylindrical stalks with dark green leaves. They’re often used in soups and paired with potatoes.

Lastly, they can also be braised to be used as a delicious side dish or sautéed to enhance the flavour of risottos and pizzas.