Red, yellow, or white? What kind of onion you should use when a recipe calls for it

If you’ve ever wondered what kind of onion you should use when a recipe calls for it or if you’ve wanted to substitute one type of onion for another without altering the taste of the dish, you should check out this guide put together by MNN.

Yellow onions

Chances are, if you keep one type of onion on hand, it’s probably yellow onions, due to their versatility. They have a bite when eaten raw, but they turn mellow, sweeter and more translucent when they are cooked.

Unless a recipe calls for another type of onion, it’s recommended that you use yellow onions. They are great in: soups, stews, sauces, casseroles, roasted beef, lamb and poultry.

Red onions

These are crisp with a mild flavour. However, their taste becomes more sharp and pungent as they age. Some varieties of red onion are sweeter than others, but it would be hard to know which type you’re getting, considering that most mainstream stores don’t label the variety of red onions they sell.

They are best eaten raw or grilled in slices. They can be used in these dishes: guacamole, salads, burgers, sandwiches, ceviche, pizza topping.

White onions

They are usually sharper in taste and crunchier than their yellow counterparts. The fact that they mellow and get sweeter when cooked makes them a great decoy for yellow onions.

However, the taste may still be more pungent. When raw, their pungent taste will make for a noticeable difference. They’re ideal in these dishes: Mexican food, stir-fry, chutney, salads, potato, pasta or egg salad.

Sweet onions

There are various types, with Vidalia being the most popular. Other varities include the Sweet Spanish and Walla Walla. Their look is similar to that of yellow onions, but they’re usually labeled in stores by their variety type or “sweet onions”.

Their flavour is very mild. They’re good raw and extra sweet when caramelized. They become sweeter when cooked and are ideal for: battered onion rings, salads, sandwiches and burgers.

Green onions and scallions

They are basically the same thing. They are onions that have been pick right before the bulb begins to form. Both the green and white parts are used.

The darkest green ends have a sharper taste than the lighter green parts or the white parts, but the bite isn’t harsh. Their flavour is mild, with sweet undertones. They are good in: dips, chinese dishes (soups, stir fries, scallion pancakes) cornbread, salads, baked potato topping, pasta, chicken or egg salad.

Shallots

They taste like mild onions, with a slight garlic tint. They break apart into cloves. When a recipe calls for a shallot, it means the entire bulb.

They can be used in many recipes, even though their flavour will be milder than that of yellow onions. They can be used in dishes for people who say they don’t like onion. They can be used in: vinaigrettes, french foods, deviled eggs, scalloped potatoes.