We haven’t had a three-part difference between in awhile!
Let’s check out what differentiates white onions from red onions from yellow onions.
- Have bright white, papery skin.
- Can be eaten cooked or raw.
- Have a nice crisp texture.
- Are commonly used minced in salsas and Mexican dishes.
- Can also be used raw in sandwiches or salads.
I’ve seen white onions described as both pungent and mild; I’d say they’re mild, but decide for yourself. (Of course, an onion is an onion and can only be so mild.)
- Have bright, maroon-ish colored skin.
- Can be cooked, but are often eaten raw.
- Red color is dulled with cooking.
- Have a pungent, almost spicy flavor.
- Are used to bring color and crunch to salads.
- Are the ideal onion for pickling or making onion jam.
- Are by far the most popular and most grown onion in this country.
- Have papery, yellow-brown skin.
- Have a mild, sweet flavor, that becomes sweeter as they’re cooked.
- Can be eaten raw or cooked.
- Are considered an all-purpose onion.
- Are great in soups – especially French onion.
I almost never use red onions because they’re too harsh for me. White onions usually do the trick for me. If you want an onion flavor without it being too onion-y, then I’d go with yellow.
Although sweet, yellow onions do differ from official sweet onions, such as Vidalia.