What type of onion should I use?

For general cooking, use yellow onions, as they're all-purpose and caramelize well; for raw dishes like salsa, choose milder white onions or sharp red onions for color; and for subtle flavor in dressings, use shallots, while scallions add a fresh garnish. If a recipe doesn't specify, yellow is the safest bet, but different onions offer distinct flavors and textures for raw versus cooked applications.

How to know what type of onion to use?

Here is my ultimate onion guide so you'll know exactly which one to use.

1. Yellow Onions: This is a staple for any base recipe like stocks and sautéing.
2. Sweet Onions: Sweet, mild, and perfect for eating raw on salads and burgers.
3. Red Onions: Mild, sweet flavor that is perfect for pickling or as a garnish.

What kind of onion is best for roasting vegetables?

Unlike other onions, sweet onions spoil quickly and should be stored in the fridge. Best For: Gratins, roasted vegetables, onion rings. They're also great raw on salads and sandwiches.

Is it better to cook with red or yellow onions?

If a recipe calls for cooked onions, yellow is your best bet, white is a decent sub, red is an experiment. Red onions: raw, spicy, salad. (Not Mexican food spicy, mostly just... "White people" food, doesn't go well in pico etc.) White onions: raw, mild, can be cooked instead of yellow and nobody will notice.

Which type of onion is best for sautéing?

What Kind of Onion are Best for Sautéing? Yellow onions are your go-to. As these onions cook they mellow out, becoming sweet and flavorful. Yellow onions also hold up to heat really well which makes them great for sautéing, roasting, and caramelizing.

Varieties of Onions | Different Types of Onions

Which onions are best for caramelized onions?

The best onions for caramelizing are yellow onions, due to their high sugar content and balanced flavor, but sweet onions (like Vidalia) are also excellent for intense sweetness, while shallots offer a more delicate, savory-sweet taste, and red onions work well but can be a bit softer. You can caramelize any onion, but yellow onions are the classic choice for their deep color and depth of flavor, while others provide variations.
 

Why do chefs use shallots instead of onions?

Chefs use shallots instead of onions for their milder, sweeter, and more complex flavor (often described as an onion-garlic blend) that adds elegance without overpowering dishes, plus their delicate structure allows them to melt into sauces, dressings, and fine sautés quickly, whereas onions are better for bold, robust flavors in soups or grilling. Shallots' subtle taste layers beautifully in French cuisine and delicate sauces, while their small size is convenient and they caramelize beautifully. 

Why do chefs use red onions?

Beyond their color differences, red and yellow onions have some different culinary attributes as well that make red onions superior for certain dishes. "Spicier than yellow onions when raw, red onions add a kick to salsas, sandwiches, and salads," Weinstein says.

What kind of onion is best for spaghetti sauce?

White onions: White onions are a safe choice for all-purpose uses, as you can add them to almost any recipe. Add to fresh salads, pasta salads or your favorite creation using Bertolli® pasta sauce. White onions are the best variety for sautéing.

What are yellow onions best for?

Yellow onions are best for all-purpose cooking, especially caramelizing, soups, stews, sauces, and sautés, because their pungent raw flavor mellows and sweetens with heat, adding depth to cooked dishes. They're the versatile workhorse onion, great for building flavor bases in most savory recipes, though generally too strong to eat raw unless finely minced in a dish with strong opposing flavors.
 

What is the most versatile onion for cooking?

Round, with a thin brownish papery skin, yellow onions are the most common type of onion in the United States and are arguably the most versatile cooking onion. Popular varieties include yellow globe onions and slightly larger and sweeter Spanish onions. The two are interchangeable in recipes.

Do you use red or white onions in roasting?

Though you can use white onions, sweet onions, or red onions, we recommend using yellow ones because of their unique flavor profile. Yellow onions are a widely used onion type in the US and is great with meat dishes such as pot roast, roasted chicken, lamb rack, stew, and more.

What kind of onion for stir fry?

GREEN ONION: Best Stir Fry Onion

Green onions, sometimes called scallons, are onions that have not yet matured, so they have a very small bulb. They are great for stir fry.

What to use each kind of onion for?

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.

When to use white onions?

Use white onions when you want a crisp, sharp, fresh onion flavor, making them ideal for raw applications like salsas (pico de gallo), guacamole, burgers, hot dogs, and salads, or in traditional Mexican cuisine; they have a high water content, quick flavor finish, and add crunch, but can also be used in cooked dishes like sauces or stir-fries if you prefer them to "melt away".
 

What onions are best for soup?

The best onion for soup is generally the yellow onion, as its strong, pungent flavor mellows and sweetens beautifully during long, slow cooking, making it ideal for French onion soup, stews, and stocks. Sweet onions (like Vidalia) are great for adding sweetness, while leeks offer a milder flavor, and green onions are perfect for a fresh garnish. 

What kind of onion is best for salads?

For salads, the best onions are red onions, known for their mild, sweet flavor and vibrant color, and white onions, offering a crisp, clean taste, but scallions (green onions) and finely sliced shallots also add fresh, mild onion flavor without overpowering the dish. To reduce pungency, soak sliced red or white onions in ice water for 10-30 minutes before adding to your salad.
 

What type of onion for tacos?

The best onion for tacos is the white onion, prized for its crisp texture and sharp, clean bite that complements rich fillings without overpowering them, making it the classic choice for authentic Mexican street tacos, though red onions (pickled or raw) add color and tang, especially for seafood. Avoid yellow onions as their sweetness can clash with savory taco flavors, but if using, grill or caramelize them first.
 

What is a common mistake when making spaghetti sauce?

A common mistake when making spaghetti sauce is burning the garlic, which makes the whole sauce bitter, or adding fresh herbs too early, causing their flavor to disappear, while other frequent errors include rushing the simmering process for depth of flavor, not seasoning enough along the way, or failing to finish cooking the pasta in the sauce with some starchy pasta water for a cohesive dish. 

Why do I feel weird after eating red onions?

Onions Are Rich in Sulfur, Which Can Cause Stomach Upset

"If you have an allium or sulfur intolerance or allergy, it can manifest as nausea, cramping, indigestion, diarrhea or even breathing difficulty, itching, hives and/or headache," Foroutan says.

Why don't people cook with red onions?

Cooking red onions is not recommended because they lose a good part of their fragrance and become quite bland. However, you can make a red onion confit with a good sweet taste to spread on a piece of toast.

Why do people put onions in their room when sick?

People place onions in their rooms when sick due to a persistent folk remedy, claiming the strong sulfur compounds in cut onions absorb bacteria and toxins, purify the air, and draw out illness, though medical experts state there's no scientific evidence for this, and it's a myth. The practice dates back to medieval times (bubonic plague) and gained traction during the 1918 flu, but viruses spread through contact, not air absorption by onions.
 

When not to use shallot?

You should not use shallots when you need large quantities, are making long-simmered dishes (like chili), grilling (they char too fast), or need a strong, pungent onion flavor; use them for delicate sauces, vinaigrettes, or when a milder, sweeter allium is desired, and avoid them when budget or volume are concerns, opting for onions instead.
 

Does 1 shallot equal 1 onion?

No, 1 shallot does not equal 1 onion; shallots are smaller and milder, so you typically need 2-3 shallots to substitute for 1 small onion, or about 3-4 for a larger one, especially in cooked dishes where you're matching volume and flavor intensity, though 1:1 can sometimes work for raw, delicate applications if chopped finely. Use more shallots than onions to get similar flavor, as they have a more delicate, sweet, garlicky taste. 

How do you properly peel a shallot?

Peeling shallots is easier than you think with these simple steps.

1. To soften the skins, blanch the shallots first – cover them with boiling water and stand for 5 minutes.
2. To peel, use a small sharp knife to trim the base from each shallot then pull back the skin to remove.

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