A Beginner’s Guide to Every Type of Onion (and How to Use Them)🧅
- Cheryl Martinez
- Mar 30
- 5 min read
Let’s talk about something that’s in just about every savory dish we make—onions! These little flavor bombs are the secret behind so many mouthwatering meals, but have you ever really thought about how many different types there are and how to use each one to its fullest potential? Well, today, we’re peeling back the layers (literally!) to dive into the wonderful world of onions. Trust me, after this, you’ll never look at them the same way again!
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The Many Types of Onions
Not all onions are created equal, and using the right one can make all the difference in your cooking. Here’s a breakdown of the most common (and a few underrated) varieties and how to use them like a pro:
The Kitchen Staples:
🧅 Yellow Onions – The MVPs These are the go-to onions that do it all. Their balance of sharpness and sweetness makes them perfect for just about any dish. When cooked, they become soft, golden, and oh-so-flavorful. Best Uses: Soups, stews, stir-fries, caramelized onions, and just about anything else you can think of!
🧄 White Onions – The Bold & Crisp Ones White onions have a sharper, more pungent bite than yellow onions, but they mellow out a bit when cooked. They’re also crisper, making them great for fresh dishes. Best Uses: Salsas, guacamole, tacos, and raw in salads for a nice kick!
🌰 Red Onions – The Colorful Crowd-Pleasers Mild, slightly sweet, and beautifully purple, red onions add crunch and color to dishes without overpowering them. Best Uses: Salads, sandwiches, pickling (hello, vibrant pink pickled onions!), and grilling for extra sweetness.
🍯 Sweet Onions – The Naturally Sugary Ones Think Vidalia, Walla Walla, or Maui onions—these are super mild and naturally sweet due to their high sugar content. When caramelized, they practically turn into candy! Best Uses: Onion rings, raw on sandwiches, roasting, and caramelizing for next-level flavor.
The Sophisticated Sidekicks:
🔪 Shallots – The Fancy Flavor Boosters Smaller, slightly garlicky, and oh-so-sophisticated, shallots add a mild but deep flavor to dishes without the harshness of regular onions. Best Uses: Salad dressings, vinaigrettes, sauces, and fine dining dishes (or just whenever you want to feel fancy in the kitchen!).
🌱 Green Onions (Scallions) – The Fresh Finishers These young onions bring a mild, slightly peppery bite with a fresh green look that instantly elevates any dish. Best Uses: Garnishes, stir-fries, fried rice, soups, and dips (ever tried them in vegan sour cream? Game-changer!).
🌿 Leeks – The Subtle & Earthy Ones These look like giant green onions but have a milder, slightly sweet flavor. They can be tricky to clean since dirt hides in their layers, so make sure to rinse them well! Best Uses: Potato leek soup, quiches, risottos, and sautéing for a mellow oniony background note.
How Onions Grow (and Tips for Growing Your Own!)
Ever wondered how those flavor-packed bulbs actually grow? Onions are one of the easiest veggies to grow—perfect for first-time gardeners or anyone wanting to connect more with where their food comes from.
🧅 How Onions Grow: Onions grow from tiny bulbs called “sets” or from seeds. They’re a cool-weather crop, which means you plant them in early spring or fall, depending on your climate. As they grow, they form green tops above ground and bulbs below.
🌱 Tips for Growing Onions at Home:
Choose the right variety: Short-day onions are best for southern regions, while long-day onions thrive in the north.
Give them space: Plant sets or seedlings about 4–6 inches apart in well-draining soil.
Sunshine is key: Onions need full sun—at least 6 hours a day.
Water regularly: Keep the soil evenly moist but not soggy.
Harvest when ready: When the green tops fall over and start to brown, it’s harvest time!
Even if you don’t have a garden, you can grow green onions (scallions!) right in a windowsill by regrowing the white roots in water. Just pop the ends in a jar, place near sunlight, and watch the greens grow back in a few days. It’s basically onion magic!
Onion Hacks You Need to Know:
✔ How to Pick the Best Onions: Always choose firm onions with dry, papery skin and no soft spots. If they feel mushy or have green shoots, they’re past their prime. For sweet varieties, avoid any that are bruised or overly soft, as they spoil faster.
✔ Storage Tips: Keep onions in a cool, dry, and dark place with good airflow—like a pantry or cellar. Use mesh bags or open baskets. Don’t store them in plastic, and definitely don’t keep them near potatoes—they release gases that speed up spoilage for each other. Once cut, store onions in an airtight container in the fridge and use within 7 days.
✔ How to Chop Onions Without Crying (Literally!): Chill the onions for 30 minutes before chopping, use a sharp knife (so you’re slicing cleanly instead of crushing), and cut near a vent or open window. If you’re extra sensitive, cutting under running water or lighting a candle nearby might help. And yes, onion goggles are a thing—and they work!
✔ Maximize Flavor by Cooking Method: The way you cook your onion matters! Sautéing brings out sweetness, roasting deepens their flavor, and caramelizing creates a rich, jammy texture. If you're ever unsure which onion to choose, consider the cooking method first, then match the variety accordingly.
✔ Know When to Go Raw vs. Cooked: Raw onions have more bite, so choose red or white onions for salads, sandwiches, and salsas. Cooked onions, especially yellow and sweet ones, bring depth and warmth to dishes—perfect for soups, sauces, and casseroles.
Bonus Recipe: How to Make Quick Pickled Onions
Pickled onions are one of my all-time favorite toppings for bowls, tacos, avocado toast, and more! Here’s a quick recipe:
Quick Pickled Red Onions
1 red onion, thinly sliced
½ cup apple cider vinegar
½ cup water
1 tbsp maple syrup or agave
¾ tsp salt
Combine everything in a jar and let it sit at room temp for about 30 minutes. Store in the fridge for up to 2 weeks. The color gets even more vibrant, and the flavor is out of this world!
💌Want to make this later?
Frequently Asked Questions About Onions 🧅
Q: What is the best type of onion for beginners to cook with?
A: Yellow onions are the most versatile and forgiving for new cooks. They have a balanced flavor that works in almost any dish and become sweeter as they cook.
Q: Can I eat onions raw?
A: Yes! Red and white onions are great raw. They add crispness and a bit of bite to salads, sandwiches, and salsas. If you find them too sharp, soak the slices in cold water for 10 minutes to mellow them out.
Q: What’s the difference between sweet onions and yellow onions?
A: Sweet onions have a higher sugar content and less sulfur, making them milder and sweeter than yellow onions. They’re perfect for caramelizing or using raw in sandwiches.
Q: Can I regrow green onions at home?
A: Absolutely! Just place the white root ends in a jar with a little water and leave them by a sunny window. They’ll start to regrow within a few days.
Q: How do I stop onions from making me cry?
A: Chill your onions before cutting, use a sharp knife, and cut near a vent or open window. You can also try wearing onion goggles — they really work!
Let’s Talk Onions!
Did this guide make you rethink how you use onions in your cooking? Which variety is your go-to, and do you have a favorite onion-based recipe? Drop your thoughts and recipes in the comments—I’d love to hear how YOU use onions in your plant-based kitchen!
Happy cooking, Veginners! 🍽️💚
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