A long-running champion in Mexican cuisine, white onions have a high water content, making them crunchier than other onions. Also used in white sauces and salads, their crisp texture allows them to be served raw or cooked. Sautéing brings out the sweetest flavor, however.
The most common, and arguably most versatile, onion variety. These are known for their sharp flavor, and brown during caramelization. Yellow onions are suited for most situations but really shine in soups and meat dishes. They also work great in anything with a long cook time, because yellow onions get sweeter the longer they cook.
These should be your go-to onion when you want to showcase an onion flavor. True to their name, sweet onions are higher in sugar and don’t have the typical sharp taste of other onions. Aside from being king of fried dishes, sweet onions pair wonderfully with other roasted vegetables. They’re also a great addition to risottos!
Potentially the most approachable of all onion varieties, red onions are renown for their mild flavor and deep purple skin. Similar in texture to white onions, they bring crispiness without overpowering other flavors. Best served raw on top of salads, burgers, pizzas, and countless other dishes, red onions can also be grilled or roasted, but be aware that the onion flavor diminishes during cooking.