Almost any onion will make you cry once you slice it open. So does it really matter which one you grab at the grocery store?
You probably think I’m going to tell you, “Yes, absolutely, and if you choose the wrong one, your recipe will be ruined!”
That’s only sort of true.
They’re more interchangeable than you might think, at least in a good number of situations.
Let’s focus on the supermarket staples of yellow, white and red. Sweet onions — Vidalia, Walla Walla, etc. — are great, but they’re much more perishable and less widely available during a short season. And pearl onions, shallots, scallions and leeks are distinctive enough from their globular cousins to not create substitution confusion.
The big three have a lot in common. They:
- Sport the characteristic papery skin that litters the bottom of every single one of your reusable shopping bags.
- Contain sulfur-based compounds that, when exposed to air, will at least make your eyes water if not downright weep.
- Store well, for at least a few weeks, and up to a month or two, when kept in a cool, dark place with good air circulation. Not the refrigerator. (I’m guilty!)
- Follow the same flavor progression of pungent when raw to progressively sweeter as they cook.
For the vast majority of us, the biggest difference may be their color. If you closed your eyes and tasted samples of each, would you be able to tell them apart? I don’t think I could.
Still, if you’re going to choose one type of onion to always have on hand, you’re best going with the yellow onion. According to the National Onion Association (yes, this is a thing! and their Twitter handle is@Onionista!), the yellow onion accounts for about 87 percent of the country’s crop, with red a distant second at 8 percent and white a measly 5 percent.
It’s acceptable raw, ranging from mild to pungent depending on age, and gets mellower as it cooks. Yellow is the ideal variety for caramelizing. When you are sauteing onions to build flavor as a base for your dish (soup, tomato sauce, you name it), the yellow onion is your friend.
That being said, white onions are a totally acceptable substitute for yellow, especially if you’re cooking them.
Based on conventional wisdom, white onions are milder and crisper than yellow, which is why you might want to use them thinly sliced in a salad, chopped in pico de gallo or in other raw preparations. The biggest drawback of white onions is not their flavor, but rather that they don’t last as long in storage.
Red onions are particularly good raw in many of the same places as their white cousins. Red onions work well in salads and guacamole, or on a juicy burger, in part because of their vivid color.
One of my favorite ways to use red onions is pickling them — including red wine vinegar in the brining liquid only enhances the visual pop. I would not, however, recommend adding them to your frittata, as I once did. The onion’s natural chemicals didn’t get along too well with my eggs, which emerged from the oven an unappetizing blue-green-gray color.
So many good meals start with an onion. Even more would be improved by adding one. And now the next time you shed tears, it won’t be because you didn’t know which color to choose.
FAQs
And while we prefer yellow for cooking, white for garnishing, and red for pickling, grilling, and everything in between, they're generally interchangeable: Switching between them won't ruin a dish, even if it slightly alters its flavor or appearance.
What is the best onion to cook with? ›
Yellow Onions: The general cooking onion. Usually relatively cheap and plentiful, they're the go-to onion when cooks get cooking. The flavour is strong but mild, with an onion flavour that isn't overpowering. They often have a bit of sweetness to them, they caramelize nicely and they hold up well when cooked.
What is it called when you saute onions, carrots, and celery? ›
Mirepoix (pronunciation: meer-PWAH) is the aromatic flavor base made by lightly cooking onions, celery, and carrots. The vegetables are cooked slowly in butter or oil in order to coax out the flavors without browning or caramelizing them.
Do you cook carrots or onions first? ›
If sautéing more than one vegetable at a time, what vegetables do you sauté first? Start with the hardest vegetables first, such as sweet potatoes, carrots, or cauliflower. Onions also need quite a while to cook, whereas zucchini and squash need less time, and garlic needs even less.
How can you tell a good onion? ›
Look for onions with a firm texture and dry, papery skins. Avoid onions that are soft or exhibit brown spots. You'll also want to avoid any onions that are sprouting. Sprouted onions are usually still good to eat, but they won't last as long.
Should I use red or brown onion? ›
Brown onions are a great all-round versatile cooking onion with their strong flavour. Red onions are milder and sweeter and have a purplish skin and white flesh tinged with red. Red onions are often eaten raw in salads and sandwiches or lightly cooked with other foods.
What is the Holy Trinity when cooking? ›
To those who worship at the church of Louisiana cuisine, onions, peppers, and celery are their Holy Trinity. Together, these simple yet flavorful ingredients make the base of Cajun and Creole cuisine. This also makes it the foundation of the perfect menu for a New Orleans wedding or event.
What is the Holy Trinity in Italian cooking? ›
Onions, celery, and carrots are considered “the holy trinity” for good reason: When cooked low-and-slow in olive oil, their combined flavors form an umami-packed, versatile base for any number of dishes.
What is the Holy Trinity of French cooking? ›
Mirepoix consists of onions, carrots and celery (either common Pascal celery or celeriac). Mirepoix is used in many dishes, such as stocks, soups, stews and sauces. It is used either raw, roasted or sautéed with butter. Mirepoix is known as the holy trinity of French cooking.
Do you wash carrots before cooking? ›
“However, since carrots are grown in the ground, washing/scrubbing is important if you do choose not to peel,” he adds. Of course, you should always wash your produce to reduce your risk of illness and pesticides, so hopefully, that's nothing new.
In a giant skillet or pot, heat olive oil and enough soy sauce to generously cover the bottom of the pot. Dump in onions and carrots and stir. Cook over med/low heat till soft, but not mushy (about 30 min).
Do you have to peel carrots before sauteing? ›
Nope. You don't have to. The outside of the carrot is totally edible, though some people don't care for the slightly bitter taste or appearance of it. So whether or not you peel your carrots when making these sautéed carrots is a personal preference.
How do I find the perfect onion? ›
Selecting Onions
Look for onions that are firm to the touch. If your onion is mushy or soft, it has a greater chance of being rotten inside. Avoid choosing onions with spots or blemishes. As with any fruit or veggie, be sure your onions don't have any unusual or bad odors.
How do you identify an onion? ›
Characteristics: Round, with a thin brownish papery skin, yellow onions are the most common type of onion in the United States and are easily the most versatile cooking onion. Popular varieties include yellow globe onions and slightly larger, slightly sweeter Spanish onions.
Do I use white or yellow onions? ›
But sometimes, the onion makes all the difference. Here's our rule of thumb: use white onions raw, yellow onions for cooking and red onions for pickling or grilling.
How can you tell the difference between spring onions and onions? ›
True spring onions look similar to green onions, but have a distinctive white bulb at the base. The spring onion is an immature onion. It has a less pungent taste than a mature onion.
