# Various onion colors and cooking- what's the difference? **URL:** \ **Category:** Cafe Society\ **Created:** [August 21, 2005, 9:57pm UTC](https://boards.straightdope.com/t/various-onion-colors-and-cooking-whats-the-difference/318021 "2005-08-21T21:57:23Z")\ **Posts on this page:** 12\ **Page:** 1
**Author:** ![DiosaBellissima](https://avatars.discourse-cdn.com/v4/letter/d/a8b319/32.png) [@DiosaBellissima](https://boards.straightdope.com/u/DiosaBellissima)\ **Post date:** [August 21, 2005, 9:57pm UTC](https://boards.straightdope.com/t/various-onion-colors-and-cooking-whats-the-difference/318021/1 "2005-08-21T21:57:23Z")
I, like all people with taste 😉 , love onions. I eat onions in absolutely everything- with my eggs, on sandwiches, burritos, on and on. One thing I have always wondered: what is the difference between a red onion, white onion, and yellow onion (aside from the color, obviously)? Now, I know Maui onions (what I would consider a specialty onion) are sweet-- and lovely\*. But let’s stick to ordinary, grocery store varieties: red, white, yellow. Do certain foods lend themselves to certain varieties of onion? Is there no significant difference? Am I missing a whole world of oniony-goodness? \*Note to self: Go to Maui for onions. ---
**Author:** ![RealityChuck](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/realitychuck/32/195_2.png) [@RealityChuck](https://boards.straightdope.com/u/RealityChuck)\ **Post date:** [August 21, 2005, 10:09pm UTC](https://boards.straightdope.com/t/various-onion-colors-and-cooking-whats-the-difference/318021/2 "2005-08-21T22:09:58Z")
Red onions are generally the strongest flavored onions. Whites are slightly milder than yellows, though some yellows (like the Vidalia) are very mild. ---
**Author:** ![pinkfreud](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pinkfreud/32/17603_2.png) [@pinkfreud](https://boards.straightdope.com/u/pinkfreud)\ **Post date:** [August 21, 2005, 10:13pm UTC](https://boards.straightdope.com/t/various-onion-colors-and-cooking-whats-the-difference/318021/3 "2005-08-21T22:13:23Z")
I love Vidalia onions. Use 'em in all my recipes that call for onions. You can chop Vidalias and they don’t make your eyes water. I like that, in addition to the delicious flavor. ---
**Author:** ![quiltguy154](https://avatars.discourse-cdn.com/v4/letter/q/ad7895/32.png) [@quiltguy154](https://boards.straightdope.com/u/quiltguy154)\ **Post date:** [August 21, 2005, 10:26pm UTC](https://boards.straightdope.com/t/various-onion-colors-and-cooking-whats-the-difference/318021/4 "2005-08-21T22:26:45Z")
The rule of thumb is white, yellow red for increasing levels of hotness. HOWEVER, since the milder onions[Vidalia, Maui,Mayan, etc.] have captured a large segment of overall onion sales, I suspect growers have begun to farm varieties that are not quite so hot. Back in the day, onions really used to start the tears flowing on the first slice. Today, not quite as much. Scallions are so mild now as to taste somewhat _soapy_. Red are good raw, they really spice up a salad or a burger. Mexican foods seem to call for the milder white onions. Good ol’ yellow onions[I like these best, nice and pungent] are fine for GP cooking, either a quick saute or slower, moister cooking, as in stews and soups. Any onion becomes milder after you cook it. The word caramelization is quite overused in cooking today, but it certainly applies to onions. Long cooking, over a low flame[so as not to burn them] will cause the natural sugars to brown and change the rawness some people object to, to a much sweeter, less harsh and more acceptable well-rounded flavor. Garlic has it’s own properties, NEVER BROWN GARLIC. Once the bitterness is extracted by too much heat, you may as well throw it out. Shallots should always be cooked, IMHO. A gentle cooking in a bit of butter or oil releases their unmistakable perfume and delicate taste. As you note, onions are quite popular, and many dishes would be bland without them. You can certainly mix onion colors in the same dish, I make great smothered onions using all three colors, but also sometimes, just yellow. _Vive l’oignon_ ---
**Author:** ![parthenokinesis](https://avatars.discourse-cdn.com/v4/letter/p/cc9497/32.png) [@parthenokinesis](https://boards.straightdope.com/u/parthenokinesis)\ **Post date:** [August 21, 2005, 10:41pm UTC](https://boards.straightdope.com/t/various-onion-colors-and-cooking-whats-the-difference/318021/5 "2005-08-21T22:41:56Z")
Living in GA, I may literally have vidalia’s growing out my ass. As a sweet onion they are OK but certainly not all that. I haven’t had the chance to sample Maui’s or Mayan’s, but when I lived up north I used to be able to get Walla Walla’s. Now that was an onion. Perfect for a sandwich. Course, no one down here has even heard of them. Sigh. ---
**Author:** ![adhemar](https://avatars.discourse-cdn.com/v4/letter/a/3da27b/32.png) [@adhemar](https://boards.straightdope.com/u/adhemar)\ **Post date:** [August 22, 2005, 12:02am UTC](https://boards.straightdope.com/t/various-onion-colors-and-cooking-whats-the-difference/318021/6 "2005-08-22T00:02:36Z")
Just to put in my 2 cents worth, if you are going to cook the onions, don’t bother with buying the more expensive onions like Vidalia or Walla Walla. Those onions have less sugar than you regular grocery store onion. the reason they taste sweeter raw is because those varieties have less of the stuff that makes your eyes water and also gives raw onions the “bite”. So if you want a milder taste while raw go for the Vidalia etc and if you want the sweetness when cooked use regular yellow onions. ---
**Author:** ![PunditLisa](https://avatars.discourse-cdn.com/v4/letter/p/4af34b/32.png) [@PunditLisa](https://boards.straightdope.com/u/PunditLisa)\ **Post date:** [August 22, 2005, 12:51am UTC](https://boards.straightdope.com/t/various-onion-colors-and-cooking-whats-the-difference/318021/7 "2005-08-22T00:51:01Z")
I’ve found that the red onions are less mushy after you cook them. I use them if I want a crunchier texture. Vidalias are perfect for grilling. Mmm Mmm. And did you know that you can pre-chop onions and freeze them? I usually have a zip-lock of pre-chopped onions for tuna salad, etc. By the time you mix all the ingredients they have thawed out. ---
**Author:** ![MsRobyn](https://avatars.discourse-cdn.com/v4/letter/m/90ced4/32.png) [@MsRobyn](https://boards.straightdope.com/u/MsRobyn)\ **Post date:** [August 22, 2005, 1:21am UTC](https://boards.straightdope.com/t/various-onion-colors-and-cooking-whats-the-difference/318021/8 "2005-08-22T01:21:27Z")
A properly sauteed Vidalia onion is an orgasm on a plate. Properly Sauteed Vidalia: Slice one (or more) Vidalia onions. Put a half a stick of butter in a skillet and melt. When the butter is liquid and sizzling, separate the onion rings and throw in the skillet. Reduce heat to about medium. Cover the skillet until the onions are soft, stir every few minutes to keep onions from burning. When the onions are soft, remove the cover and let the onions brown as desired. Drain the excess grease if you want, but I don’t; I just use a slotted spoon to get rid of some of the excess. Use as you would any other cooked onion. Gustatory and olfactory ecstasy await! Robin ---
**Author:** ![Oslo\_Ostragoth](https://avatars.discourse-cdn.com/v4/letter/o/a9a28c/32.png) [@Oslo\_Ostragoth](https://boards.straightdope.com/u/Oslo_Ostragoth)\ **Post date:** [August 23, 2005, 4:14am UTC](https://boards.straightdope.com/t/various-onion-colors-and-cooking-whats-the-difference/318021/9 "2005-08-23T04:14:34Z")
> [@RealityChuck](#): > > Red onions are generally the strongest flavored onions. Whites are slightly milder than yellows, though some yellows (like the Vidalia) are very mild. > [@quiltguy154](#): > > The rule of thumb is white, yellow red for increasing levels of hotness. Do either of you have a cite? I always thought it was (ignoring the supersweet Vidalia, Walla Walla, Texas 1015, etc.) red, yellow and white in order of increasing heat. I just checked a few cookbooks and couldn’t find much. The Food network has [this](http://web.foodnetwork.com/food/web/encyclopedia/termdetail/0,7770,4177,00.html) to say: > [@](#): > > There are two main classifications of onion–green onions (also called scallions) and dry onions, which are simply mature onions with a juicy flesh covered with dry, papery skin. Dry onions come in a wide range of sizes, shapes and flavors. Among those that are mild flavored are the white or yellow Bermuda onion, available March through June; the larger, more spherical Spanish onion, which is usually yellow skinned (but can be white) and in season from August to May; and the red or Italian onion, which is available year-round. The stronger-flavored globe onions can have yellow, red or white skins. They can range from 1 to 4 inches in diameter and in flavor from mildly pungent to quite sharp. The National Onion Association has [this](http://www.onions-usa.org/about/season.asp) to say: > [@](#): > > Onions can be divided into two categories: spring/summer fresh onions and fall/winter storage onions. > > Spring/summer Fresh Onions > Spring/summer fresh onions are available in yellow, red and white throughout their season, March through August. Fresh onions can be identified by their thin, light-colored skin. Because they have a higher water content, they are typically sweeter and milder than storage onions. This higher water content also makes them more susceptible to bruising. > > With its delicate taste, the spring/summer onion is an ideal choice for salads and other fresh and lightly-cooked dishes. > > Fall/winter Storage Onions > Fall/winter storage onions are available August through April. Also available in yellow, red and white, storage onions have multiple layers of thick, dark, papery skin. Storage onions have an intense flavor and a higher percentage of solids. > > Storage onions are the best choice for savory dishes that require longer cooking times or more flavor. > > The Color of Onions > Onions come in three colors - yellow, red, and white. Approximately 88 percent of the crop is devoted to yellow onion production, with about 7 percent red onions and 5 percent white onions. > > Yellow onions are full-flavored and are a reliable standby for cooking almost anything. Yellow onions turn a rich, dark brown when cooked and give French Onion Soup its tangy sweet flavor. The red onion, with its wonderful color, is a good choice for fresh uses or in grilling and char-broiling. White onions are the traditional onion used in classic Mexican cuisine. They have a golden color and sweet flavor when sautĂ©ed. Alton Brown contributes [this](http://www.goodeatsfanpage.com/Season1/Onion/OnionTranscript.htm), which seems to agree with my experience: > [@](#): > > Like their cousins, garlic and shallots, all onions are members of the Lily family, which, like many annual flowers, grow from bulbs instead of seeds, which is why we eat onions instead of onion plant seeds. All onions break down into two distinct categories: storage onions and fresh onions. > Available from late summer through mid-spring, storage onions come in yellow, white, red, even these little pearl varieties. They’re easily recognized by their sturdy, tight bulbs and kind of a thick, papery skin. It’s a result of the drying or curing they undergo before hitting the market place. > Generally, storage onions are hotter than fresh onions in flavor with the white specimens being even stronger than the dark specimens. Storage onions are almost never marketed by variety but by color. And they do live up to their name. They’re called ‘storage onions’ because with so much moisture already dried out of them, they do keep in a cabinet longer. They’ll eventually sprout, but it will be a long time after fresh onions have sent up plants a foot high. > Fresh onions also come in red, white and yellow. But they lack the thick papery skins and strong flavors of storage onions. Now except for Hawaii’s Maui Sweet which is available year round, most fresh or sweet onions, Walla Wallas from Washington State, Texas Sweet 1015s and Georgia’s sublime Vidalia are only available from mid spring through the summer. Higher sugar and moisture contents give these onions an incredible intense sweetness but a short shelf live 
 not that they ever stick around that long. > Oh, fresh onions almost always have a brand name, a variety sticker of some type [the example shown was Primo Sweet]. But there is, of course, an exception, green onions. Now basically, any onion that still has its green stem on board is called a green onion. These [for] instance are Green Vidalias. Now leeks and scallions, on the other hand, are different varieties despite the fact that many market produce managers call any green onion a scallion. But don’t you believe them. Anybody got the Straight Dope on onions? (And how to code the trademark symbol?) ---
**Author:** ![Little\_Nemo](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/little_nemo/32/3120_2.png) [@Little\_Nemo](https://boards.straightdope.com/u/Little_Nemo)\ **Post date:** [August 23, 2005, 4:30am UTC](https://boards.straightdope.com/t/various-onion-colors-and-cooking-whats-the-difference/318021/10 "2005-08-23T04:30:03Z")
One thing to remember is that raw onions have a stronger flavor than cooked onions. Here in NY there are onion breeders who are marketing their onions as cooking onions by saying that milder onions like vidalias are best for eating raw but have too little flavor after cooking. Obviously this is a marketing ploy, but it is important to pick onions based on whether or not you plan to cook them. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [August 23, 2005, 5:36am UTC](https://boards.straightdope.com/t/various-onion-colors-and-cooking-whats-the-difference/318021/11 "2005-08-23T05:36:19Z")
> [@Oslo Ostragoth](#): > > Do either of you have a cite? I always thought it was (ignoring the supersweet Vidalia, Walla Walla, Texas 1015, etc.) red, yellow and white in order of increasing heat. Yeah, I found that weird as well. I generally treat red onions as “salad onions,” or onions to be used raw, or possibly quatered and skewered in cooking. The varieties I get around here, at least, are certainly less pungent than yellow onions. I’ve always known red onions to be classified as very sweet and suitable for raw ingestion. I do not like red onions for most frying applications, as they tend to stay firm. I also do not like Vidalias for most purposes, as they don’t taste like onions. I’d rather eat a red onion if I want something sweeter. In order of sweetness to pungency, I would rank the onions as follows: red, white, yellow. White onions are more juicy and watery than yellow, thus tend to be a little bit on the sweet side. White onions are also good raw, but work equally well in sautees. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [August 23, 2005, 5:39am UTC](https://boards.straightdope.com/t/various-onion-colors-and-cooking-whats-the-difference/318021/12 "2005-08-23T05:39:31Z")
Ah ha. Just to show that I’m not going nuts in my assessment: > [@](#): > > Red onions come in many varieties but they have one thing in common, they are usually very sweet and can be eaten raw. They are not only used to add flavor but to add beautiful bright color to dishes as well. [From here.](http://www.lowfatlifestyle.com/flavoring/garlic_onions_leeks/redonion.htm) > [@](#): > > When you are looking for an onion to put into a cooked dish, the yellow storage onion is typically what most people will buy. It is usually available year round. Many people find them much to pungent to eat raw. [Here.](http://www.lowfatlifestyle.com/flavoring/garlic_onions_leeks/yellowonions.htm) > [@](#): > > The white onion is a popular cooking onion. It is often used in herbed, spicy dishes because of it clean, tangy flavor. Because white onions have a slightly higher water content, they are somewhat sweeter then yellow onions. [And here.](http://www.lowfatlifestyle.com/flavoring/garlic_onions_leeks/whiteonions.htm)