Most People Don’t Know What You’re Supposed To Do With Each Type Of Onion. Do You?

From Chef Buck on YouTube:

What is the difference between types of onion? Bulb onions, like red, white, sweet, and yellow onions are similar, but with subtle differences. All onions can be eaten raw, or cooked, but some are better suited for specific culinary uses. For detailed onion information, visit this page on my website For recipe ideas, check out the Chef Buck playlist: and to print all recipes visit my website at 

Yellow Onions: 

Strongest flavor 

Great for soups, stews, roasting, and sauces 

Best for long cooking times 

Most popular onion (more than 80% of onions grown are yellow often economically the best buy) 

High in sulphur and sugar content, so best for caramelizing 

Also called brown onions 

Sweet Onions: 

Strong flavor 

Great for roasting dishes, frying (onion rings!) 

Are generally named for the region they are grown

Examples include the Vidalia, the Walla Walla, and Bermuda onions

They are high in sugar, but contain less sulphur than yellow onions

Good for caramelizing and cooking. 

They have a high water content and a relatively shorter shelf-life.

 To extend the onion, wrap in a paper towel and store in the refrigerator 

Red Onions: 

Milder flavor Best onion for raw applications 

Excellent for slicing thin and adding to salads or sandwiches 

Great for pickling 

Best for Grilling 

Lower sugar and sulphur makes them poor for caramelizing 

White Onions: Strong flavor

 Great for cooking, and raw uses 

Thinner onion layers, crisp Favored onion for salsas, chutneys, guacamole, and most Latin recipes

 Best pizza topping 

When buying, choose onions that are firm, and heavy for their size. Avoid onions that are bruised or showing signs of mold. Store onions in a well ventilated, dry, cool area. Do not store onions with potatoes--this will reduce their shelf-life. Sweet onions are highest in water content and will spoil more quickly than dryer onions; to extend life, wrap a sweet onion in a paper towel and store in the fridge. Cut onions when you are ready to use them. Onion flavor intensifies quickly after being cut, and once cut, can become overly strong over a short period (old onions!--blech!) 

Nutritionally, onions are awesome. Onions provide vitamin C and valuable nutrients, are high in fiber, lower the risk of some cancers, promote heart health, and act as an anti-inflammatory. The greatest concentration of nutrition is in the outer layer of the onion, so peel away as little of the onion as possible whe