When a recipe calls for an onion without being specific to the type which do you choose, red, white or yellow? And why? Does the choice you make depend on the type of dish you are making?
I don’t know why but I seem to default to white onions while my step mother picks yellow.
And for that matter, what are the major differences between the different colours?
I usually never cook with white onions, always yellow or Spanish. Red onions for French onion soup or salads.
I usually use a yellow onion, 'cause that’s what I have on hand. Then I discovered FROZEN CHOPPED ONIONS! A game changer for soups and stews-- not for where fresh onions are called for.
And then I discovered this:
Ingredients: Onions, Celery, Green & Red Peppers, Parsley Flakes.
I make a fair amount of stuff in my Instant Pot and I always keep a couple of bags of these in the freezer. Likewise these:
Ingredients: Onions, Green Peppers, Red Peppers, Yellow Peppers.
I typically go for the yellow. Mainly because they seem to be easier on my eyes when I cut them and I also like the way they caramelize.
I can’t even be in the same room with a red onion. (The smell makes me gag)
Speaking of caramelized onions, I’ve made them twice now using my sous vide. Slice up a bunch of onions, toss them around in some olive oil just until softened (5 min), then sous vide 190 Fahrenheit for 24 hours.
I typically have yellow and sweet onions on hand, so I use them mostly interchangeably. Red onions are special purpose, usually for eating raw.
I guess I’m just lazy. The Yellow Sweet onions are all I buy. We use them raw on sandwiches and salads, cooked in stew etc. We use several a week as we both like them.
See, it says white onions have the ‘sharpest zing’. I guess that is why I default to them.
Maybe I’ll try using yellow onions for a while and see if I notice any difference.
Typically yellow, although I will use any. Red I normally reserved for salads, salsas, and pickled onions (where they take on an extra pink-magenta hue), but I cook with them, as well. The only ones I really don’t use are the sweet onions like Vidalias and Walla Wallas. In terms of “pungency” from most to least, I generally find it to be white, yellow, red, but that loose rule varies by varietal and I would say even personal experience of flavor. The smaller yellow onions that come in three-pound bags seem to be quite a bit sharper than the huge yellows and whites they sell loose in my supermarket. And they certainly are drier with much thinner layers, even after scaling for size.
Sweet onion. I don’t bother with the others because they’ll be inconsistent in flavor and the sweets are far better once caramelized. I’ll have a red onion around once in a while to get a little more bite in some dishes. and scallions for subtler flavor. I’ve shied away from the Vidalia Sweets also, they don’t harvest them often and most of the year the quality suffers from being kept in cold storage.
I usually use shallots.
A, I cook for 1, so they are a better size, and B, I don’t really like onions.
I find that yellow or Spanish onions caramelize better than something like Vidalias. I used to always use Vidalias for my onion soup, but one day I switched over to Spanish onions and never looked back. Deeper flavor, lots of sweetness (they’re pretty sweet, too, just covered up in some oniony heat), better texture.
But since you don’t like Vidalias either, what sweet onions do you use? I may try again.
Noooooo!
Yellow onions ou rien.
All types of onions goes into FOS.
When I lived in Texas I could get Sweet Texas 1015 onions. Those are about as sweet as you can find in an onion.
Walla Walla Sweet Onions. Sweet as candy and no tears when chopped.
We don’t usually get those at my supermarket. I don’t tear up with any onions, though, so that’s not an issue for me. (Maybe it’s cuz I wear glasses.) The problem I have with sweet onions is that, at least to me, they’re just bland and not really onion-y.
I don’t use sweet onions and rarely use red/purple, pretty much only for when appearance is important. White and Spanish yellow are always in my house, though. I’ll generally use yellow if the onion is really cooking down like in a chili or soup and white for shorter cooks like a saute or omelette filling. I don’t use green onion/scallion or shallots too often, either.
The purple reminds me – I find it interesting we call them “red” onions as they really are more purple, aren’t they? In fact, in Hungarian, they’re lilahagyma (“purple onion”) and our yellow onions are vöröshagyma, or “red onion.”
Another thing I wondered about is that when I was in India a few years back, all the onions I remember seeing were like red/purple onions, but smaller, and maybe a bit paler in color. That seemed to be the default variety there. If you google image search “Indian onions” you’ll see what I mean, but I also notice this a lot when watching Youtube videos from the region (and many other regions, where they use this type of small red onion.)
