Have you ever wondered why there are so many different types of onions? If a recipe calls for an onion it is most likely assumed that the recipe refers to a yellow onion. There are six other types of onions commonly found in the grocery store, and it is helpful to know what they are and how to use them.
Onions can be roasted, boiled, sauteed, grilled, pickled, caramelized, battered and deep-fried, served raw in salads, sandwiches, dips, dressings or as a garnish.
A single medium raw onion contains around 60 calories, 14g carbohydrates, 3g fiber, and is a source of vitamins and minerals including folate, vitamin C, potassium, and phosphorus.
- Yellow onions have a yellowish-brown skin with white flesh. They have a strong, pungent flavor. They are good sauteed and roasted and best used in soups, stews, sauces and roasts.
- White onions have a papery white skin with white flesh. They are less pungent than red onions but a great substitute for yellow onions. They are good for serving raw in salsas, guacamole or on sandwiches. White onions are often used in Mexican food, salads, chutneys, stir-fries or savory pies.
- Sweet onions’ skin color is lighter in color than the yellow onion and has a sweeter taste than yellow onions. This onion caramelizes easily. Sweet onions are great roasted with other vegetables and as onion rings.
- Red onions have a deep purple skin from the anthocyanins (an antioxidant) that are present with a white and purple flesh. Red onions are great in salads and salsas, on sandwiches and burgers, grilled or pickled.
- Green onions or scallions have long thin green tops and small white bulbs. All green onion parts are edible. They are great in stir fries, salsas, omelets and as a garnish.
- Shallots are smaller than regular onions with brown pinkish skin and white purplish flesh. They are great in soups, stews, sauteed, roasted, pickled and eaten raw. Shallots can be minced very fine so are excellent in salad dressings and dips.
- Leeks look like a large green onion with a layered bulb. All parts of a leek are edible. The white parts are more tender than the green parts which are hard to chew but can be used to make vegetable stock. They are mildly sweet and are great in pastas, risotto, soups and sauces.