Grab A ONION

Take a brief glance at what kinds of onions are perfect for various preparations.

Yellow and brown onions have a sharp flavor when they're raw, but they're perfectly smooth when they're fried. They're a perfect alternative for about every recipe that's asking for onions. They're even up to long cooking periods, and they're perfect in soups and stews. When you're in uncertainty, take one of these.

White onions are tougher than yellow onions and much crisper because of a higher water level. This, plus their stiffness, makes them perfect for Mexican dishes, or anywhere you may want this strong, raw onion flavor.

Sweet onions are very mild when fresh, making them particularly perfect for recipes like salads or burgers, where you may not want the sharpness of other onions. They are also perfect for caramelizing and dishes that have the primary flavor of onion.

Red onions have a nice, peppery taste and are perfect for raw onion dishes if you want something not as sweet as a regular onion. Red onions are perfect for sandwiches and salads that are full of intense flavours.

Green Onions (Scallions) have a gentle taste. The white ends are useful in almost every dish of onion and are better fried. The green ends are mild and quite good raw. You may use it as a garnish for soups, salads or chilies.

Shallots are really gentle and sweet. Using them in every dish if you don't want an overpowering flavor of the onion. They're either fine raw or fried.