Onions: Types, Uses, and Storage
Onions are one of the most widely used ingredients in cooking. They provide depth, sweetness, and savory flavor to countless dishes. Understanding the differences between onion types and how to store them can help you get the most out of this everyday essential.
Common Types of Onions
Yellow Onions
- Flavor: Strong, pungent when raw, but sweet and mellow when cooked
- Best for: Soups, stews, braises, caramelizing, and everyday cooking
- Tip: The go-to onion for most recipes due to versatility and long shelf life
Red Onions
- Flavor: Mild and slightly sweet, with a sharp bite when raw
- Best for: Salads, salsas, burgers, pickling
- Tip: Loses its vibrant color when cooked, so best enjoyed raw or lightly pickled
White Onions
- Flavor: Sharp and crisp with less sweetness than yellow
- Best for: Mexican cuisine, stir-fries, and fresh salsas
- Tip: Their thinner layers make them perfect for finely chopped preparations
Shallots
- Flavor: Mild, slightly sweet with a subtle hint of garlic
- Best for: Salad dressings, vinaigrettes, pan sauces, and French cooking
- Tip: Great substitute where a milder onion flavor is needed
Sweet Onions (Vidalia, Walla Walla, Maui)
- Flavor: Very mild and sweet, high in water content
- Best for: Onion rings, roasting, grilling, sandwiches
- Tip: Shorter shelf life — store and use quickly
How to Store Onions
- Whole onions: Store in a cool, dark, well-ventilated place; lasts 3–4 weeks
- Cut onions: Wrap tightly and refrigerate in an airtight container for up to 7 days
- Shallots: Store like onions, but they generally last a bit longer
- Avoid: Storing near potatoes — the gases and moisture make both spoil faster
Cooking Tips
- For caramelized onions, cook yellow onions low and slow in a little oil or butter until deep golden brown — this can take 30–45 minutes but adds incredible sweetness.
- For pickled red onions, soak thin slices in vinegar, sugar, and salt for 30 minutes — a bright topping for tacos, burgers, and salads.
- For raw onions, soak slices in cold water for 10 minutes to reduce sharpness without losing crunch.
Conclusion
Onions may be humble, but they are the backbone of countless recipes. By knowing the unique traits of yellow, red, white, shallots, and sweet onions — and storing them correctly — you can unlock their full potential in your cooking.