8 Types of Onions with Their Benefits and How to Use Them

 types of onions and uses

The basic onion is a really adaptable vegetable that may be eaten in a variety of ways, including raw, caramelized, grilled, sautéed, fried, and more.

Onions can improve the flavor and texture of a dish.

But which onions are the most suitable for cooking? Which onions should you eat raw?

We'll go through the health advantages of onions and how to choose the ideal one for your dish.

What Makes Onions So Beneficial?

Onions are a nutrient-dense culinary staple, containing allyl sulfides as well as vitamin C and magnesium.

Quercetin, an antioxidant-like substance, is found in white, red, and yellow onions.

There are hundreds of onion kinds, but that's simply too much information.

Instead, we've compiled a list of the most common onion varieties, as well as some cooking and preparation instructions.

Fortunately, you'll reap nutritional benefits regardless of whatever onion kind you consume.

1. The Yellow Onions

When in doubt, go for yellow onions for recipes that don't specify the onion type.

They're a versatile ingredient that can be used in soups, stews, and roasts. Yellow onions have a better combination of sweetness and heat.

However, they have a strong enough flavor that you might not want to eat them raw until you use this trick: Try chopping the onions ultra-thin and soaking them in a bowl of cold water 15 minutes before serving to soften the bite.

2. The Red Onions

The texture of red onions is slightly crisper, and the color is a deep ruby. Anthocyanin, a strong antioxidant, is responsible for the color.

Red onions are commonly used in salads and pickling because of their crispness and color. For a lovely flash of color, you'll often see them sprinkled on tacos and pizzas.

Do you want to pickle red onions quickly? Red onions, thinly sliced, are simply soaked in apple cider vinegar.

By soaking the onions in an acidic liquid, the strong onion flavor is reduced and a new vinegary flavor is introduced.

3. The White Onions

So, what's the difference between yellow and white onions? The flavor of white onions is stronger and spicier than that of red onions.

They're commonly found on hot dogs, burgers, and sandwiches in Mexican food (tacos, salsa).

You can use the same water-soaking method as before to reduce the onion flavor.

4. The Sweet Onions

The term "sweet onions" refers to onions with greater sugar content. They are ideal for producing golden, caramelized onions because of their sweetness.

Look for certain varieties of sweet onions at your local grocery shop, such as:

1. Vidalia
2. Bermuda
3. Maui
4. Walla.

5. The Onions pearls

Pearl onions are tiny baby onions that are around one inch in diameter. They have a mild flavor and are sweeter than regular onions.

They're prevalent in soups and stews, and you can even use them as a garnish for martinis!

They're usually cooked whole, and the tough part is making sure they're cleanly peeled.

For peeling, here's a pro tip:

Cut the onion tips off and boil them for 2 minutes in water.

Squeeze the onion from the root end till it pops out of the skin once it's cool enough to touch.

You don't like peeling? Use frozen, pre-peeled pearl onions in our caramelized pearl onion recipe.

6. The Shallots Onion

These bulb-shaped onion cousins have a mild yet distinct flavor, similar to a mix of onion and garlic.

Shallots are more commonly used in Asian cooking, however, they can be used in any cuisine.

You can substitute shallots for onions in nearly any recipe, and vice versa; just use what you have on hand.

7. The Scallions Onions

Scallions, sometimes known as "green onions," are sweet and have a mild onion flavor, making them ideal for eating raw.

Scallions, chopped, go well with soups, stir-fries, spaghetti, omelets, and just much anything else that needs a splash of color.

8. The Leeks Onions

Leeks resemble gigantic scallions stalks and are significantly milder than regular onions. They're a robust winter vegetable that you'll often find in soups, casseroles, and roasts.

Because leeks' leaves are so densely packed, they tend to trap a lot of dirt, so make sure you rinse them thoroughly.

Preparation:

1. Remove the caps.
2. halve the stalks by lightly slicing them in half.
3. Using cold water, clean the layers.