Skip to main content

Stop making this mistake when cooking with onions

Which is your favorite?

Onions
Shutterbug75/Pixabay

It isn’t easy to think of a dish that doesn’t start with – or at least include – cooking onions in one way or another. Unlike most vegetables, some form of onion is used in every cuisine across the globe, in millions of dishes in countless forms of preparation. Raw, sauteed, fried, braised, or grilled, these beautiful bulbs provide dimension and a sweet, spicy, umami flavor that you just can’t replicate with any other ingredient.

The thing about onions, though, is that there are many, many kinds, and knowing which variety to choose can be confusing. From long and papery green onions with their signature spice to more mild and sophisticated shallots with their hint of garlic, onions are diverse in their culinary gifts, and it’s essential to take advantage of that. Too often, home cooks make the mistake of gravitating toward a bag of yellow onions at the grocery store and call it a day, using these for salsas, pasta sauces, stir-fries, and every dish in between. And while yellow onions are fabulous (more on this in a moment), they are simply one type in a whole family of onions that provide their own signature flavors and enhance dishes in their own unique ways.

The next time you find yourself at the grocery store, consider the meals you have planned for the week, and take a minute to ask yourself – which onion is best for your dish? Are you serving them raw or cooked? How you cook onions greatly depends on the type you choose, so are you planning a braise? A deep fry? A saute?

Put down that bag of yellow onions (maybe), and read on to find out which onion you want to use for your dish.

Yellow onions

Yellow onion
Couleur / Pixabay

As previously stated, yellow onions tend to be the default onion most people reach for, and it makes sense. These generous little beauties can do a lot of culinary legwork and please most palates with their mild flavor that falls just between a sweet onion and a red onion. Yellow onions are also high in starch, which makes them able to withstand high temperatures and longer cooking times without falling apart. This makes them perfect for soups, braises, or anything in the slow cooker or pressure cooker you might have on the menu.

Red onions

Red onion, sliced
costanzimarco/Pixabay

Perhaps the second-most popular onion reached for in American grocery stores is the classic red onion. This gorgeously-hued variety is best in raw preparations in dishes like salads, sandwiches, and guacamole. Cooking with red onions also provides a real depth of flavor, so long as it’s done properly. They are absolutely beautiful when cooked briefly under dry heat, used as a pizza topping or grilled in rings, and stacked atop a ribeye steak or chicken kabob.

We especially love red onions after they’ve been pickled with lime juice. You can find our favorite recipe here.

Green onions

Green onions
Mike Jones/Pexels

This bright, zippy onion variety has many aliases. You might refer to this particular variety as green onions, scallions, or spring onions. Similar in their peppery flavor to chives, the deeper green tops of green onions are most often used as a garnish or raw ingredient in things like salad dressings or spreads. The whitish, more crispy part of the green onion located just above the root is also delicious raw but stunning after a quick sautee in butter and garlic, served atop your favorite protein or vegetable. So, while these stemmy beauties are most often seen raw, cooking with green onions is an absolutely delicious way to go.

Sweet onionsSweet onions

Sweet onions are aptly named for their sweet, mild flavor. They are neither as spicy as red onions nor as sturdy as yellow, which makes them a more delicate variety known for their ability to accent and not overpower a dish. More fragile than other varieties, sweet onions should not be braised or cooked for an extended length of time as they will disintegrate. However, they’re exquisite in a quick cook, such as a deep fry, and make for the absolute best onion rings. You can also use sweet onions in a stir-fry or quick pasta sauce, provided it’s not a slow braise.

White onions

White onions

Suppose you make a lot of Mexican food (as you should). In that case, you probably already know that white onions are by far and away the best choice for taco toppings, Pico de Guillo, a garnish for albondigas, or sprinkled atop deliciously homemade tamales. White onions are crunchy, zesty, fresh, and have a bite that doesn’t linger too long on the palate. These onions have a perfect, fresh, and crisp balance to counter generously spiced foods such as Mexican or Indian dishes.

Shallots

Shallot
Amie Bell/Unsplash

There’s something about shallots that feels more sophisticated than other onion varieties, and it’s hard to put a finger on the reason. Perhaps it’s simply their higher price point or slightly more high-maintenance exterior. But it’s probably their subtler, more nuanced, and complex flavors with hints of sweet onion swirling with deliciously peppery garlicky notes. It may also be shallot’s versatility that makes them special. Shallots can do just about anything. They’re perfect in raw preparations, sliced thinly on toast or mixed into a salad. They’re delectable roasted or sauteed, complimenting any soup or pasta. We also love these fried and served on top of a hearty steak or gorgeous chicken dish swimming in velvety cream sauce.

Editors' Recommendations

Lindsay Parrill
Lindsay is a graduate of California Culinary Academy, Le Cordon Bleu, San Francisco, from where she holds a degree in…
How to grill chicken correctly for a tender, delicious barbecue
Looking to ace that grilled chicken recipe this summer? Here's how
Chicken drumsticks on grill

It's grilling season. It's time to stock up on charcoal, pellets, and propane and get ready to enjoy some quality outdoor time with your friends and family. Aside from burgers and brats, chicken is also a grilling go-to for those guests who require a healthier option.

The difference between burgers and brats and the delicious white meat is that chicken can be tough to get right on the grill. We've all had a piece of grilled chicken that was drier than shoe leather. This quick guide on how to grill chicken will help you every step of the way through the process of grilling up tender, moist, and delicious chicken.
The tools of the trade

Read more
How to make a classic Manhattan (and several variations)
The right way to make this classic cocktail and more to try
A bartender stirs a cocktail in a mixing glass.

One of the world's most ubiquitous cocktails, the Manhattan cocktail has been enjoyed by spiritous imbibers since it was made famous at the legendary Manhattan Club in New York City sometime around 1880. Even while falling in and out of fashion throughout the years, Manhattan has withstood the test of time to firmly cement itself as one of the great classic cocktails of all time.

As with many classic cocktails, the origin of the Manhattan drink recipe is murky at best. The most popular theory is that the drink was invented by Dr. Iain Marshall at a party for Lady Randolph Churchill, mother of Winston Churchill, held at the Manhattan Club. Sounds plausible, but this story never happened. It was later verified that Lady Churchill was never partying it up in New York at that time as she was pregnant at home in England. What is for sure is that the Manhattan emerged on the scene in the 1880s. The earliest known mention of both the name and the Manhattan cocktail ingredients was in September 1882 in the Sunday Morning Herald in Olean, N.Y.

Read more
Learn how to make perfect grill marks every time
Perfect grill marks are shockingly easy to achieve with these easy tips
Steak on the grill

Let's be honest — when it comes to grilling, a lot of the fun is in the show. It just wouldn't be a proper backyard barbecue without all the hubbub that comes once that grill is ignited. The sounds, the smells, the caveperson astonishment and pride when it comes to all things fire-related. The whole thing is rather dramatic. And part of putting on a good show is, of course, a picture-perfect, Instagram-worthy, beautifully charred, and cross-hatched piece of meat. Be it a steak, pork chop, burger, or eggplant, no grilled entree is complete without the cosmetic upgrade of gorgeous grill marks.

Chances are, though, if you've ever attempted these beautifully blackened lines in your backyard, you know just how tricky they can be. So you may have just tossed in the tongs and forgotten the whole thing. And who could blame you? The truth is that grill marks don't make a huge difference in flavor. With all the cooking methods, tricks, and techniques used today, the technique of how to make grill marks is actually something of a lost art. But damn, they're sexy. And if you can get them just right, you'll be sure to impress your guests at your next cookout. So we're here to help with a few tips and tricks for how to get those perfect steak grill marks and make your barbecue show one worth watching.
How to make perfect grill marks

Read more