Ever wondered why some onions make the perfect base for soups while others are better raw in a salad? Each type has its own flavour, texture, and secret superpower in the kitchen.
Once you know which onion to use and when, you’ll never grab the wrong one for your next meal again - your recipes will instantly taste better.
This article is for general informational purposes only. Cooking results can vary depending on preparation methods and ingredient freshness.
1. Yellow Onions
Often called the workhorse of the kitchen, yellow onions deliver a perfect balance of sweetness and sharpness. Their robust flavour mellows beautifully when cooked, making them ideal for soups, stews, and caramelising.
These versatile bulbs hold up well to long cooking times without falling apart. Keep them on hand for everyday cooking needs, from bolognese sauce to French onion soup.
2. Red Onions
With their striking colour and crisp texture, red onions are the go-to choice for raw preparations. They're milder than yellow varieties, making them perfect for salads, sandwiches, and salsas.
Pickling red onions brings out their natural sweetness whilst adding tangy brightness to tacos and burgers. Their beautiful hue adds visual appeal to any dish without overwhelming delicate flavours.
3. White Onions
Crisper and sharper than their yellow cousins, white onions pack a punchy flavour that stands up well in Mexican and Latin American cuisine. They're commonly found in pico de gallo, guacamole, and ceviche.
Their clean, sharp taste doesn't become overly sweet when cooked. Use them when you want onion flavour to shine through without caramelised sweetness dominating your dish.
4. Shallots
Sophisticated and subtle, shallots offer a delicate flavour that's sweeter and more nuanced than regular onions. French chefs adore them for vinaigrettes, butter sauces, and refined dishes where elegance matters.
Their mild taste won't overpower seafood or chicken. Minced finely, they dissolve beautifully into dressings and pan sauces, adding depth without chunks or harsh bite.
5. Green Onions (Spring Onions)
Bright and grassy, green onions bring freshness to dishes both raw and cooked. The white parts offer mild onion flavour whilst the green tops add colour and a gentle, herbaceous note.
Slice them thinly for stir-fries, noodle soups, or as a garnish for baked potatoes. They're brilliant when you want onion presence without heaviness or lengthy cooking times.
6. Vidalia Onions
Vidalia onions are a distinctive variety grown in specific counties in the state of Georgia, USA, where the soil’s naturally low sulphur content gives them their famously mild and sweet flavour. Their taste makes them perfect for enjoying raw in salads or sandwiches.
When cooked, their sugars caramelise beautifully, creating tender, golden rings that pair well with grilled dishes. Although all Vidalias are sweet onions, not all sweet onions can be called Vidalia - that name is legally protected for onions grown in the designated region.
7. Sweet Onions
Sweet onions, such as Walla Walla and Maui varieties, are prized for their gentle flavour and high sugar content. Unlike regular storage onions, they contain more moisture and less sulphur, giving them their soft texture and mild taste.
These onions are best eaten fresh - sliced into sandwiches, lightly sautéed, or turned into onion rings. Because of their higher water content, they don’t last as long as other types, so it’s best to use them soon after purchase for the best flavour.
8. Scallions
Essentially young onions harvested before the bulb fully develops, scallions are interchangeable with green onions in most recipes. Both the white and green parts are edible and offer different intensities.
Chop them for Asian dishes, scrambled eggs, or potato salad where you want mild onion flavour throughout. They're also brilliant grilled whole and brushed with oil as a simple side dish.
9. Leeks
Milder and sweeter than traditional onions, leeks belong to the same family but have a more delicate, almost grassy flavour. The white and light green parts are most commonly used in cooking.
They're brilliant in potato leek soup, quiches, and braised as a side dish. Always wash them thoroughly between layers, as soil often hides inside their tightly packed leaves.
10. Bermuda Onions
Named after the island where they were first grown commercially, Bermuda onions are large, flat, and exceptionally mild. Their sweet flavour and crisp texture make them perfect for slicing into thick rings.
They're a classic choice for burgers and sandwiches where you want crunch without overpowering heat. Their size and mildness also make them ideal for stuffing and baking whole.
