Three Common Onions And How To Use Them

You might think that onions are pretty boring. We tend to only buy the “brown” onion we see in the supermarket, or maybe a red onion for dishes that need a pop of colour. However, these onions are more versatile than they first seem, with different characteristics and qualities that you may not even be aware of! What are the differences between the three most common types of onion, and what should we use them for?

The White Onion:

The white onion is the most common variety of onion, and it has a crisp but mild flavour. They taste great raw and make a good addition to a salad, especially for those who enjoy a delicate flavour. For an even finer flavour, try soaking onion slices in water for about an hour. They taste great raw and make a good addition to a salad, especially for those who enjoy a delicate flavour. For an even finer flavour, try soaking onion slices in water for about an hour. This makes a white onion so sweet, you’ll keep coming back for more.

Extremely versatile in cooking, the white onion is used as the base of many dishes, including curries, chillis and bolognaise.

The Red Onion:

You might commonly see the red onion used in buffet restaurants or sandwich shops. Its attractive colour makes it stand out in a Saladette Counter such as https://www.fridgefreezerdirect.co.uk/commercial-refrigeration-brands/i-l/interlevin/interlevin-esa900-refrigerated-saladette-counter, and its sweet flavour means it tastes great in a taco or sub. The red onion has a slightly stronger flavour that the white, making it a good choice for salads, while its high sugar content allows it to pickle perfectly. That sugar also means that the red onion cooks perfectly on a grill, crisping on the outside but turning gooey on the inside, bursting with flavour at a BBQ.

The Yellow Onion:

The yellow or Spanish onion is strong, so you probably don’t want to try eating this one raw. The flavour of a yellow onion is intense because of its high sulphur content, making it the ideal candidate for caramelisation. According to the Telegraph, the yellow onion is ideal for roasting. The sharpness will be lost in the cooking, leaving behind gloriously sweet onion packed with a punch. It’s a great addition to a burger or hot dog. The yellow or Spanish onion is strong, so you probably don’t want to try eating this one raw. The flavour of a yellow onion is intense because of its high sulphur content, making it the ideal candidate for caramelisation.

Whether you want an onion for a salad, a sandwich or as an accompaniment to a meal, one of these three varieties will be ideal for the job.