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The Difference between Yellow, White, and Red Onions

March 30, 2009 by Chris Mower 172 Comments

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Welcome to The Cooking Dish blog! This is quickly becoming one of the highest read articles online about onions, and I hope you find the answer you’re looking for. If not, please leave a comment below and I’m more than happy to answer your question.

If you’ve ever been in the grocery store buying onions and couldn’t figure out which color of onion to buy, you’re not alone. Or perhaps you’re cooking and realize your recipe calls for a white onion and all you have are yellow onions… dont’ worry. There are many onions out there, each with their different purposes, but typically they fit into two categories, green and dry onions. This post discusses the dry onions (red onions, yellow onions, and white onions). Although there are many types of each of these dry onions, the general rules for them are as follows.

Yellow Onions

Yellow onions are the most popular cooking onions because they add excellent flavor to most stews, soups, and meat dishes. In fact, typically when a cooked recipe calls for onion, yellow onion is a safe way to go. Yellow onions have a yellow-brown papery skin on the outside and a white flesh.

I always know when someone is cooking with yellow onion because my eyes start to water (an effect of higher sulfur content). Because the yellow onion has such high sulfur content, it has a more pungent flavor and smell, which typically makes it too strong to eat raw unless there are other ingredients to counter-balance the flavor. In my own cooking, I use yellow onions in stews, soups, sautéed dishes, and shish kabobs. They have excellent flavor when cooked, and I rarely cook without them.

Yellow Onions

Yellow Onions

White Onions

White onions have an all-white skin (I’ve seen them with an off-white tint before) and an all-white flesh. They have a slightly milder flavor than the yellow onion and are a great substitute if you’re in need of an onion flavor, but don’t want it to be too powerful. White onions are commonly used in Mexican cuisines.

White Onions

White Onions

Red Onions

You’re most likely to see red onions in non-cooked dishes, such as salads and sandwiches. Of the different colored onions, the red onion is the most mild, sweet onion. Red onions have the purplish-red skin which color is layered though it’s white flesh. I personally don’t like to cook heated dishes with red onion because it doesn’t produce enough onion flavor to enhance my meal. (Cooking an onion diminishes its flavor, but increases the flavor of the food around it).

Red Onions

Red Onions

How to Pick a Good Onion

In general, when you’re choosing onions in the store, the best ones will be firm, have a crackly outer skin, and have a mild scent. If their scent is overwhelming it’s a good sign the onion is starting to spoil. Avoid onions with dark spots or mold as well, though every once in a while I’ll still purchase those if I’m going to use them right away (I guess that’s my altruistic side coming out–take one for the team, you know). On another note, onions tend to store better in a slightly cooler, darker area, although the fridge is not recommended. The onion smell has a tendency to spoil the flavor of other foods in the fridge.

Onion Nutrition Data

Additional nutrition information can be found at: NutritionData.com.

Yellow Onion

yellow-onion-nutrition-facts

White Onion

white-onion-nutrition-facts

Red Onion

red-onion-nutrition-facts

Did you have a question about onions that were not answered in this post? Leave a comment and I’ll do my best to respond a.s.a.p., or update my post to include the answer to your question. Thanks! Also, read my earlier post on freezing onions.

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Filed Under: Food & Cooking Tagged With: Onion Guide, Onions, Red Onion, Vegetables, White Onion, Yellow Onion

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Comments, Kudos, and Thoughts

  1. Sami toughly conveys...

    March 30, 2009 at 8:53 pm

    Thanks for the info on the onions! I’ve only ever bought yellow onions because I didn’t know how to use the other ones. In fact, just the other day my sister was asking me how anyone knew what onions to buy. This was very helpful. I would like to know different ways that green onions can be used. I’ve sprinkled them on enchiladas before, but that’s it. What else can I do with them?

    Reply
    • Kristen pleasantly relates...

      January 28, 2012 at 11:18 pm

      I have an intolerance to red onions. They give me headaches, stomach pain, and that thing that happens when a soda goes in the nose. However, I can have any other kind of onion and garlic. Additionally, I love the taste of red onions even though I can’t have them. As you said before, red onions are meant for raw foods. I am currently on a raw diet; therefore, I was wondering what a good substitute for them is. Also, do you have any idea why I might be allergic to only the red ones. Do you think cooking them might help?

      Reply
      • Kate intensely chimes...

        August 4, 2015 at 6:40 pm

        Diced raw white onions are good in salsas, guacamole, and other mexican food, and perhaps sandwiches if you don’t use red onion. Scallions/green onions go well in salads and flavorfully garnish things like raw soups and other veggies. I hear vadalias go very well with lots of stuff raw, but don’t usually use them myself.

        Reply
        • Jessica Furubotten brainily asserts...

          June 14, 2019 at 10:31 am

          Which onion gives the least amount of heartburn? I love onions but my husband can’t seem to tolerate them.

          Reply
          • Chris Mower attractively scribbles...

            June 14, 2019 at 2:43 pm

            From what I know of onions, there aren’t any specific varieties that cause less heartburn than the others. It’s possible that cooking them can help break down the fibers and compounds that can cause bloating and heartburn. In 1990 there was a comparative study done (I don’t have access to it, although I tried) that may shed additional light on the matter: https://www.ncbi.nlm.nih.gov/pubmed/2327378

      • Lauren attractively expresses...

        March 23, 2016 at 9:33 pm

        Hello, I put all types of onions in a raw salad. You can eat all of them raw, it’s just red are the most mild. If you can handle the taste, go for it.

        Reply
        • mary tyler stupendously writes...

          April 29, 2016 at 5:41 am

          I want to know why I can`t buy a Spanish onion in Daventry Northamptonshire.

          Reply
          • Chris Mower cleverly fleshes out...

            May 11, 2016 at 3:55 pm

            Spanish onions aren’t sold everywhere (including my local markets). Consider calling your local grocer and ask if they’re willing to start stocking them. They’re generally in season from August to May. If you can’t find them, the more generic yellow onion is a pretty close match.

      • Pate luckily divulges...

        June 10, 2016 at 7:51 am

        Hi! Soaking slices of raw yellow or white onion in water overnight removes that very pungent flavor and they are more complimentary to raw food, as the red onion is.

        Reply
        • Chris Mower victoriously affirms...

          June 24, 2016 at 12:55 pm

          Interesting. I’ll have to give that a try. Makes sense though, when placed in water, the molecules in the onion would naturally move towards equilibrium with the surrounding water through diffusion osmosis.

          Reply
          • Hillery rapidly conveys...

            October 27, 2016 at 4:41 pm

            I got smarter just reading that.

          • robobooty boistrously relates...

            February 2, 2017 at 12:16 am

            that’s osmosis, not diffusion

          • Chris Mower successfully writes...

            February 2, 2017 at 9:53 am

            OMG, you’re right. As a biology/chemistry graduate, I’m shocked I made that mistake. Thanks for the correction.

      • Linda strikingly discloses...

        October 1, 2017 at 2:08 pm

        Love this read. Very pleased I did. Also didn’t realise the amount of goodness from an onion. Amazing. Thank you. Is a yellow onion the normal onions we would use although I do use lots of white onions. Such a different flavour.

        Reply
      • BETH courageously chimes...

        June 18, 2018 at 9:16 pm

        Unfortunately, cooking doesn’t help in most cases. Red onions are my favourite, but I’ve had to give them up completely due to similar symptoms. Look into sulphur content of various onions. That might be the culprit.

        Reply
      • joan castles gloriously announces...

        August 3, 2019 at 7:30 am

        This was very helpful I didn’t know about cooking onions ,Thank you for the info.

        Reply
      • Bill Coddington pleasantly expatiates...

        May 18, 2021 at 9:25 pm

        I love red onions but how can you tell if the onion will be hot or sweet.

        Reply
        • Chris Mower pleasantly declares...

          September 13, 2021 at 8:45 am

          I always assume red onions are going to be on the mildly hotter side, and so I slice them thinly when eating them raw. It’s not often I encounter a red onion that’s more sweet than hot. And to be honest, I’m not sure how I’d be able to tell the difference without tasting it first.

          Reply
    • neil handsomely chimes...

      June 21, 2017 at 1:39 pm

      which onion is most nutritious or profound if you please

      Reply
      • Chris Mower briefly conveys...

        June 30, 2017 at 9:15 am

        They’re all pretty much equal in nutritional value. The sweeter onions have a slightly higher sugar content, but by a very nominal amount.

        Reply
    • Sindie handsomely fleshes out...

      September 14, 2019 at 12:32 pm

      How do you store unused onion?

      Reply
      • Chris Mower successfully conveys...

        October 4, 2019 at 8:46 am

        I wrap mine in plastic wrap, and then a layer of aluminum foil. I store it in the fridge for up to 3 days. They usually don’t last long, as I cook with them frequently. There seem to be a lot of gimmicky onion storage containers on Amazon with mixed reviews. I used one in the past, but didn’t keep it for long as it didn’t seem to work any better than my current method, and took up more room.

        Reply
  2. Chris Mower boistrously scribbles...

    August 14, 2009 at 1:39 am

    Ahoy Sami,

    There are lots of things you can do with onions… each one probably deserving of its own post. But in general, keep in mind that onions are extremely versatile when it comes to cooking and can be added to flavor gads of dishes. Some of my favorites are soups, pot roasts, salads, and sandwiches. Earlier I wrote a post about some tips when freezing onions, I’d recommend giving it a read: https://www.thecookingdish.com/onions-on-the-go-instructions-for-freezing-onions/. In time I’ll have a lot more recipes on here that call for onion, so check back soon.

    Reply
    • Sandy gloriously claims...

      April 10, 2014 at 12:45 pm

      We grow an extensive garden, in Kansas, with many onions; however, our red onions, from sets, are ONLY red on the outer layer. Once sliced or diced there are NO red layers. Do you have an answer to this??

      Thanks,
      Sandy

      Reply
      • Chris Mower spicily relates...

        April 11, 2014 at 10:59 am

        Hi Sandy,

        There are some sweeter red onion varieties, such as the Cippolini Red onion, that are only red on the outsides. I think the Red Candy onion has limited red in it as well… though that one probably goes in a couple layers deep (I don’t quite remember).

        Hope that helps.

        Reply
        • stephanie abella totally comments...

          June 8, 2014 at 2:08 am

          hahaha ! for me i really dont like onions that is my hatest spices product for me !

          Reply
          • Holly successfully mentions...

            August 20, 2014 at 5:49 pm

            Thanks, Stephanie…that was very helpful.

          • Chris Mower molodically states...

            August 20, 2014 at 6:35 pm

            I know a few people like that as well. To each their own, but I can’t help feel sorry for the soul who misses out on their wonderful flavor 😉

          • Iceni Summersides successfully comments...

            December 3, 2016 at 6:37 am

            Very interesting info,i loved onions but they play havoc with my with my stomach.I can eat green onions.
            Didn’t realize there were different intensities.
            Hope to experiment.
            Thank you.

  3. Alison helpfully remarks...

    March 24, 2010 at 4:19 pm

    thanks for the info! Do you happen to know if one onion is healthier than the other?

    Reply
    • Chris Mower pleasantly expatiates...

      March 27, 2010 at 3:00 pm

      Hi Alison,

      I’ve updated the post to include the onion nutritional information, and thanks for the feedback. 🙂

      It would appear that all onions are fairly similar in health value. From the many places I looked, most of them consider the yellow onion nutrition data to be the standard nutrition data for the yellow, white, and red onions. Even the nutritional information I found at http://www.livestrong.com seemed to be missing the full sugar values, etc. from the white and yellow onions nutrition charts.

      If you have any other questions, please let me know. Happy cooking!

      Reply
  4. Freddy totally chats it up...

    November 10, 2010 at 6:03 pm

    I love to make beef stew in my crock pot, however, it seems that the outer skins of my yellow medium size onins never get tender even after 8 hours of low heat. I cut them in half before I put them in. What am I doing wrong? Freddy

    Reply
    • Sassy Caz rapidly divulges...

      April 15, 2013 at 5:57 am

      Sounds like you’re not peeling enough of the outer layers of the onion off. Just underneath the crackly dry outer layers can be a layer of tough onion which is morphing from onion flesh into dry outer layer – you need to peel that off as well. I have missed it a couple of times in the past and no amount of cooking and hydrating will make it less chewy and unappetising.

      Reply
    • Lorij molodically expresses...

      February 3, 2016 at 11:29 am

      You can take the layer next to the skin off and cut it into 4 pieces and lay it on the bottom of your stew or dice it up and sauté it just a little bit and add it in. It should cook all to pieces and add great flavor to the stew.
      I enjoy onions very much and love them raw much better than cooked but use them for many dishes I prepare.

      Reply
      • Lorij energetically affirms...

        February 3, 2016 at 11:31 am

        When you take that layer next to the skin off throw it away,the rest of the information is for the rest of the onion.

        Reply
      • Tom Haskin successfully declares...

        May 5, 2019 at 10:01 pm

        Putting the onions on the very bottom also help the meat from overcooking

        Reply
    • Dian victoriously discloses...

      December 30, 2019 at 9:54 am

      Thanks for the informative article.

      I get a sore throat when I eat onions. Even cooked onions make my throat feel scratchy like when you’re just catching a cold.
      Someone convinced me to try a flat saucer shaped onion. I cooked it really well & no sore throat! (I roasted the onion) It is true of red onions & sweet white onions.
      Do you know what chemical would be less in a flatter red or white onion? (Green onions & chives also cause a sore throat)

      Reply
      • Chris Mower cooly suggests...

        September 28, 2020 at 8:53 am

        That’s a great question, and I wish I knew the answer, but I don’t. It sounds like you have some sort of allergy to it though. There are so many compounds in an onion, it would be hard to figure out.

        Reply
  5. Chris Mower energetically states...

    November 10, 2010 at 7:26 pm

    @Freddy. Three different things come to mind that you can try.

    1. Quarter your onion instead of only halving it. I usually quarter my onions and when they’re large I also break the quarters into halves between the middle layers so that I end up with 8 pieces. Being a tight vegetable, onions don’t let most liquids easily penetrate through its layers.

    2. If you wan’t to keep it in halves, (or cook a whole one) cut 7 or 8 slits into the onion to help let the stew’s juices penetrate the different layers.

    3. If you want to play hardball, after cutting your onion in halves, you can put it in the oven with a small dish of water at 350 degrees F for 15-30 minutes (until it’s softening up) and then add it to your stew.

    Hope that helps, let me know.

    Reply
  6. Amber molodically asserts...

    January 21, 2011 at 7:31 pm

    This information was extremely helpful, thank you! Is there a post on green onions as well?

    Reply
    • Chris Mower totally scribbles...

      January 21, 2011 at 7:33 pm

      Hi Amber,

      Sorry, no post on green onions yet. I’ve been pretty busy with stuff lately, but I’ll add into my list of requests and hopefully can get to it soon. Thanks for reading :).

      Reply
    • Arlene Walker boistrously asserts...

      August 25, 2019 at 1:17 am

      Green onions aren’t actually onions. They are a member of the leek family. If you have problems with onions try substituting green onions. I have a friend that is allergic to onions but can eat green onions because they are not actually onions.

      Reply
      • Chris Mower handsomely voices...

        October 4, 2019 at 8:54 am

        Green onions (scallions), leeks, and onion are all part of the Allium family. Green onions are just the immature bulb of a larger onion, just harvested early. So yes green onions are actually onions. The chemical composition of a green onion differs from a fully matured onion, which is likely why your friend doesn’t appear allergic to them. It’s possible that your friend is still allergic to them, but would not be as affected unless they ate them at a higher quantity.

        Reply
  7. Amanda spicily reveals...

    January 30, 2011 at 4:25 am

    Thank you for this information about onions. I have always only used yellow onions b/c, as stated by one other reader, I didn’t know how to use the other types. I recently ventured out into the unknown and tried red onion in a pot of red beans. Assumably a safe way. With so much going on in a pot of beans, it seemed that if there were issues, not that I thought there would be, it wouldn’t be too apparent. My results, first of all, they tasted wonderfully! But, and this is the reason for my search, it seemed to change something about the beans. This is funny, my household seemed less gassy after using the red onion. I cooked another pot a few weeks later, using again, yellow onion and went back to the gassier results. Does red onion produce or atleast, not leave your body producing as much gas as yellow onion? I realize everyone is different with their production but for me, this was a marked result and truly a good result. Thanks again for the info.

    Reply
    • Chris Mower molodically comments...

      January 30, 2011 at 1:56 pm

      Hi Amanda,

      Often times the yellow and white onions make people gassier because of their higher sulfur content. Sulfur breaks down as it travels through your small intestine and what isn’t absorbed along the way escapes… usually at a time and place that embarrasses us the most. Because everybody’s digestive system behaves a little differently, some people may hardly be affected by the increased sulfur content in some onion varieties while other people, and those poor unsuspecting guests around them, may not be. Hope that helps answer your question. I love that you’ve been conducting experiments with the onion, happy cooking!

      Reply
  8. savitha molodically announces...

    January 30, 2011 at 11:27 am

    Thanks for the info. I had been waiting to find out the distinction between different coloured onions since long. I am thankful to have read this writeup.

    Reply
    • Chris Mower reassuringly announces...

      January 30, 2011 at 1:57 pm

      Hi Savitha,

      I’m glad you found the article helpful. 🙂

      Reply
  9. Paul totally asserts...

    February 5, 2011 at 11:38 am

    FAMILY REUNION
    A little help – not great detail: – In the family reunion of onions, where do scallions, leeks, green onions, garlic and shallots – where do they fit in for placing flavors in their proper directions?

    10 words or fewer per:

    Thanks –

    Reply
    • anon brainily remarks...

      January 16, 2014 at 2:13 pm

      I’d like to know about shallots and leeks. I’ve never used them because I know so little about them.

      Reply
      • Chris Mower intensely conveys...

        January 16, 2014 at 2:39 pm

        I get this request a lot. I think it’s about time I write an article on it. Thanks 🙂

        Reply
  10. David - Real Estate Finger Lakes molodically discloses...

    April 7, 2011 at 9:16 am

    This information is so helpful. I always wondered about which onions to use for cooking, what to use raw, etc. Thank you!

    Reply
  11. CherylK molodically conveys...

    May 27, 2011 at 9:29 am

    Great article! I’m working on a recipe that calls for onion and I want to define the three types of dried onions and why I’m using white onion in my recipe. So I’m going to link to this post, if you don’t mind. Will let you know as soon as I’ve posted the recipe.

    Reply
    • Chris Mower proudly expatiates...

      May 27, 2011 at 10:46 am

      Hi Cheryl,

      I’m glad you enjoyed it, link away! I look forward to reading your recipe post.

      Reply
  12. Nancy attractively discloses...

    September 15, 2011 at 10:49 pm

    Hi, Green onions can be used for Oriental stir-fries. Wonderful for topping for miso soup.
    Can cut up the green onions and can also be frozen for use later. Very delicious on
    tofu, together with grated fresh ginger and shoyu.

    Reply
    • Chris Mower magestically divulges...

      September 16, 2011 at 6:58 am

      Awesome Nancy, thanks for the comment on using green onions. I agree, they go well with quite a few Asian dishes. I also use them in cabbage dishes and in a number of soups and salads. Very tasty.

      Reply
  13. Duane S helpfully voices...

    September 21, 2011 at 6:21 pm

    Chris,

    Thanks for breaking it down. Is a Spanish onion a yellow onion. Some recipes call for Spanish onions and they are hard to find, except maybe Whole Foods.

    Reply
    • Chris Mower attractively mentions...

      September 24, 2011 at 1:50 am

      Ahoy Duane.
      I meant to reply to your comment earlier but I just kinda’ spaced it :). Spanish onions are a larger, sweeter onion and look a lot like the yellow onions–though sometimes they can take on a white-ish outside color. When you hear of people eating onions raw, the Spanish onions are most likely what they’re eating. (Can you imagine taking a big ol’ bite out of a yellow onion? Blech!)… I agree, it doesn’t always seem like they’re as easy to find, though they’re fairly popular to cook with. Perhaps if you’ve got a local farmer’s market or a local grocery store chain you can try there. Hope that helps.

      Reply
      • Rhea intensely claims...

        November 4, 2016 at 8:24 am

        In the south we eat a lot of Vidalia onions!! Grown in Vidalia Ga. They are sort of flat and are so sweet you can eat them raw with no after taste. They are very mild and are great on salads, burgers, and other raw applications. They don’t do well in long cooking methods. I would not use them in onion soup or stews. I don’t know if they are in the yellow family….they have a brownish/yellowish skin and don’t make your eyes water when they are cut. I have also seen Texas sweets. They are flat as well, but don’t have that great taste that Vidalias have.

        Reply
      • Chris Mower energetically suggests...

        November 4, 2016 at 10:03 am

        Thanks for sharing Rhea, there are quite a few sweet onion varieties, so if you can’t find a Spanish onion or a Vidalia, you can always see if there’s a local sweet onion variety.

        Reply
  14. Lisa calmly types...

    September 23, 2011 at 5:41 pm

    Thanks for this very helpful info. I’ve been trying to figure out the differences for years!

    Reply
    • Chris Mower courageously types...

      September 24, 2011 at 1:51 am

      Hi Lisa, I’m glad you found the information helpful. Take care.

      Reply
  15. Angie Hunt magestically fleshes out...

    October 9, 2011 at 12:19 pm

    Thank you so much for the great info! This is so good to know. I started using red onion for everything because I like it’s flavor raw so I’m glad I stumbled upon this site. Now I know that I should use yellow onion in my pot roast. THANKS!! 🙂

    Reply
    • Chris Mower cleverly divulges...

      October 9, 2011 at 1:27 pm

      Glad to know it helped 🙂 Happy cooking!

      Reply
      • Justine Brewer energetically announces...

        February 16, 2014 at 12:34 pm

        Since I retired from work, I have been busying myself with learning to dehydrate foods. Onions and garlic have never been my favorite as I do not like the texture. I decided to make use of my food dehydrator and drying the onions and garlic. I slice the garlic very thin and cook until there is a slight brown. The onions, i mix white, yellow and red. I dry them until dry and sometimes get a little brown. I love the flavor and the texture much more. I use them in soups, on frozen pizza, salad dressings and all kinds of things. Any additional suggestions……..???

        Reply
        • Justine Brewer totally reveals...

          February 16, 2014 at 12:42 pm

          I did forget to tell you that the aroma of the onions and garlic after drying, is absolutely wonderful……I don’t have the aftermath of upsetting my system when eating them as well.

          Reply
        • Chris Mower vivaciously declares...

          February 20, 2014 at 1:55 pm

          I don’t use dried onions very frequently, but perhaps you could use them in meatloaf (if you like meatloaf) or use them to season any meat. You could also use them as an aromatic in a water bath along with some citrus, an apple, some cinnamon, and a few springs of thyme… or any combination that you like.

          Reply
  16. Teresa intensely types...

    November 15, 2011 at 9:30 am

    Hi Chris – very usful article – thank you. I grow my own veggies and had lots of red onions and shallots this year so I’m using them in cooking before they start growing or going mouldy. I’m probably committing some culinary crime by doing so but … waste not want not. I am hoping to grow more yellow onions next year. Sod’s law – its usually the red onions that don’t grow well! My best red onion dish is red onion tarte tatin and then, of course, there is the lovely roasted mediterranean vegetables but you can’t eat thos every day. I’ve yet to try making onion soup out of the red onions.

    Reply
    • Chris Mower cleverly voices...

      November 15, 2011 at 9:53 am

      Hi Teresa,

      I agree with not wasting food. As long as it’s still edible, it’s fair game in my book; after all, we’re not serving 5-star courses every meal at home, right? 😉 (If you are, I’ll be over soon, ha ha.) By the way, your dishes sound delicious! Feel free to share the recipes if you wish.

      Reply
  17. Shawn intensely relates...

    December 12, 2011 at 12:03 am

    I work produce and this has been very helpful. I get a lot of questions about what the differences are so thank you!!!! And i just wondered where vidalia onions fit? We also have just sweet onions when vidalia onions are not in season, are they both mild as well like the red onion or stronger?

    Reply
    • Chris Mower helpfully comments...

      December 12, 2011 at 12:57 pm

      Ahoy Shawn! Great questions. Sweet onions have a lower sulfur content than even a red onion, and some people actually eat them like you would eat an apple. I’ve never done that myself, but I foresee it happening in the near future. Vadalia onions are a specific type of sweet onion that are unique to Georgia, U.S.A. Here in Utah we also have a Utah Sweet Onion. Hope that helps :).

      Reply
      • ronheasley proudly relates...

        October 12, 2014 at 7:17 pm

        How do sweet onions compare to yellow onions when sautéed or caramelized?

        Reply
  18. Shawn vivaciously reveals...

    December 12, 2011 at 11:30 pm

    yes very much so! I am also in Utah and that would explain where that sweet onion we sell comes from. thank you!!

    Reply
  19. Veena attractively states...

    January 18, 2012 at 4:01 pm

    Chris
    This is a brilliant post and thanks for the info! Do you know what the relative water content is for each onion? I normally use yellow onions and wondering if other onions would cook faster. And what about cipollinis and pearl onions? I’m guessing they would be similar to sweet onions?

    Reply
    • Chris Mower reassuringly types...

      January 18, 2012 at 9:52 pm

      Thanks Veena! I’ve always considered cipollini onions as a midway between a sweet onion and red onion. I’ve only cooked with them a couple times, though. I don’t know much about peral onions, other than they’re considered relatively sweet. I’ve never cooked with them… in fact, I don’t know if I’ve ever seen them in a grocery store either. But now, you’ve peaked my curiosity and I’ll be looking for them.

      As far as water content goes, I haven’t noticed a huge difference when cooking with them as far as time to sauté or caramelize is concerned. Typically the sweeter the onion, the higher the water content.

      Thanks for stopping by 🙂

      Reply
  20. Samantha cooly mentions...

    March 18, 2012 at 10:48 am

    Hi Chris!

    Quick question, I wanted to make French onion soup. There are a lot of recipes that say use both sweet onions and red onions, and then are some that just use sweet and some that just use red. What would you suggest?

    Reply
    • Chris Mower gloriously suggests...

      March 18, 2012 at 11:34 am

      Either way, you’ll get a yummy soup. I would probably use a combination of the two as having both onions in there would add depth to the flavor.

      Reply
  21. Dominique stupendously expresses...

    March 26, 2012 at 5:12 pm

    do you happen to know about sulfur and S-oxide content in white and red onions? i really need some help and your website is the closest ive gotten to any answers.
    ~Dominique

    Reply
    • Chris Mower reassuringly asserts...

      March 26, 2012 at 5:16 pm

      Hi Dominique,
      Sorry, but I don’t know that information. You might find the information you’re looking for, though, in this paper: http://pubs.acs.org/doi/abs/10.1021/jf60174a009

      Good luck! If you’re up to it, when you find out maybe you can come back and update us all.

      Reply
      • Sandy beautifully mentions...

        June 24, 2016 at 4:53 pm

        We grow a very small onion, no bigger than your thumb, it is very mild and comes back every year. We have no idea what it is, nor can we find something similar on line. It grows in clusters. Are you familiar with these?

        Reply
        • Chris Mower attractively states...

          June 24, 2016 at 5:06 pm

          My first thought would be pearl onions, but I’d have to see a picture to be sure.

          Reply
        • Elizabeth rapidly conveys...

          October 21, 2016 at 9:59 am

          Samantha, your onions sound like the bunching onions my grandparents used to grow in their garden some 35 – 40 years ago. They were a perennial onion, that came back every year, and never made much of a bulb. We used them just like the green onions or scallions that are commonly sold in supermarkets.

          Reply
  22. Kristina brainily chats it up...

    June 21, 2012 at 5:11 pm

    What about green onions? And I’ve also just discovered from my mother in law there are Mexican green onions which she says “have more flavor”

    Reply
    • Chris Mower magestically divulges...

      June 21, 2012 at 5:28 pm

      Hi Kristina, I definitely need to write a post about green onions; I’m asked about them frequently.

      Reply
  23. Yvonne cleverly comments...

    July 25, 2012 at 2:30 pm

    I recently heard that red onions are healthier because they have higher levels of flavonoids (hence the red color). Can you verify this?

    Reply
    • Chris Mower pleasantly expatiates...

      August 1, 2012 at 11:07 am

      Hi Yvonne, I’m by no means an expert when it comes to the nitty gritty of all the details, but from what I understand, there’s still lots of research to be done on the health benefits of flavonoids. I think the wikipedia article on them does a pretty good job of summing those up: Flavonoid. The link takes you to section 3, “Potential salutary effects on human health.” I hope that helps! Thanks for stopping by.

      Reply
  24. Suzanne handsomely affirms...

    August 1, 2012 at 10:21 am

    I inadvertantly planted red onions in my garden this year. I don’t mind them for fresh/cooking, but I wonder if I can substitute them in bread and butter pickles, will they hold up as a white/yellow onion would? Thanks, Suzanne

    Reply
    • Chris Mower boistrously suggests...

      August 1, 2012 at 10:31 am

      I’ve never made bread and butter pickles, but I do know there a few recipes out there that call for red onions instead of the yellow ones. The red ones will most likely give you a slightly more subdued flavor, but in my opinion, would hold up just fine and taste great.

      Reply
  25. Lillian briefly comments...

    September 5, 2012 at 3:41 pm

    What is a Vidalia (spelling?) Onion and how can it be used?

    Reply
  26. Dave luckily mentions...

    October 6, 2012 at 8:55 am

    Thank you for this enlightenment. I wanted to find out if red onions are stronger because I used them yesterday in a potato salad. When I was chopping them I thought they smelled stronger. The salad is going to a potluck tonight, so I’ll see what the critics say. My potato salad is always a big hit, but I’ve never used red onions in it. I did it mainly for color.

    Reply
  27. Sher pleasantly claims...

    October 16, 2012 at 4:44 pm

    Hopefully I can get this answered within the next hour or so! I’m making one of my much requested special dish tonight for my auntie’s birthday before she heads back to California tomorrow. It’s Mario Batali’s Arista Toscana and the recipe calls for 4 Large Spanish Onions…to counteract/compliment (?) the fennel. It’s an amazing dish. If you can’t find spanish onions…what would you use as an alternative? Red? White? It’s not being sauteed but rather sliced, layered on the bottom of a pan with fennel slices, large pork loin roast on top and roasted for about 90 mins. Thanks so much for your advice and great info!

    Reply
    • Chris spicily conveys...

      October 16, 2012 at 5:02 pm

      Hi Sher! I sent this reply in an email to you, but figured I’d add it here just in case others have a similar question.

      A Spanish onion is a sweet onion (sweeter than a red onion). They’re not necessarily available everywhere you go; however, you might be able to find some alternatives somewhere, such as a Vadalia or a sweet onion. Perhaps a local grocery store can help you locate what you need if you call their produce section. If you can’t find any sweet onions, I might go with a red onion (perhaps mixed with a little yellow and white for fun!). Fennel pairs well with most onions, so I wouldn’t be too worried about it.

      Reply
  28. Sher bravely says...

    October 18, 2012 at 5:25 pm

    Thank you for an amazingly prompt response! You rock! I called around and found at a nearby Trader Joes they had Hawaiian Onions. But, even closer was our local Sunflower market who had Sweet Onions which I guess are Vidalia onions! If you ever get a chance to make this dish…it’s well worth it! Always a 5 star winner with the fennel bulbs and onions! http://beta.abc.go.com/shows/the-chew/recipes/Mario-Batali-Arista-Toscana
    Heads up on the frenched bone in pork tenderoin….prices vary widely from local gocery stores to Costco to meat stores. I ultimately ended up buying at a small meat store which was so fresh…and half the price of everywhere else I called!

    Reply
  29. brynn enthusiastically affirms...

    November 14, 2012 at 11:47 pm

    I’ve never known so much about onions in my life until reading this blog! Love it! Can you tell me if there is a difference between pearl onions and petite whole onions? I’m trying caramelized onions for Thanksgiving this year and it calls for pearl, however the grocery store only stocks petite. Any help is greatly appreciated!

    Reply
  30. Rosie boistrously chats it up...

    November 20, 2012 at 11:23 pm

    I want to make a butternut squash gratin. The recipe calls for one yellow onion (diced). What size onion should I use? Thanks.

    Reply
    • Chris spicily conveys...

      November 21, 2012 at 12:46 am

      Hi Rosie, when in doubt, I buy a large and then I start by putting 1/2 of it in, and then adjust from there. Hope that helps.

      Reply
  31. Dave handsomely scribbles...

    January 8, 2013 at 3:12 pm

    I am a big fan of peanut butter and onion sandwiches. Over the years I have perfected the perfect pb&o sandwich. It must be made with creamy peanut butter on white bread with thinly sliced white onions. Yellow and red onions don’t react with the peanut butter in the same way. When made correctly the onion and peanut butter interact to form a unique flavor not an intermittent back and forth of the two favors. Any idea why white works better than red or yellow?

    Reply
    • Chris briefly expatiates...

      January 8, 2013 at 11:28 pm

      Ha! I’ve never had a pure peanut butter and onion sandwich. First time I’ve heard of them, actually. But now that you’ve peaked my curiosity, I’m going to have to give them a try!

      Peanuts (or peanut butter) and onions are known for being a good flavor combination, but why the white one is the better option, I’m not sure.

      Reply
  32. Janet B molodically asserts...

    January 29, 2013 at 5:55 pm

    Why are sweet onions (Vidalias, Walla Wallas, etc) and red onions (much of the time) so large and sometimes huge? I am a single person so often I’ve used maybe a slice or two, wrapping the remainder in plastic and putting it in the fridge. Then I’ll end up throwing it out because it’s lost some of it;s crispness and moisture and flavor. This is a fairly new phenomenon; I used to find smaller sizes available.
    And a P.S. about Vidalia onions: produce signage in supermarkets often label various sweet onions as “Vidalia.” All sweet onions are not Vidalias. Vidalias are very specifically defined by law: “A Vidalia onion is a sweet onion of certain varieties, grown in a production area defined by law in Georgia and by the United States Code of Federal Regulations (CFR).” Source, Wikipedia.

    Reply
    • Chris courageously asserts...

      January 29, 2013 at 6:02 pm

      I’ve found smaller sweet onions in my local grocery stores. Maybe you can find some at a farmers market in your area?

      Reply
  33. Paula cooly suggests...

    April 6, 2013 at 10:31 pm

    I never had really thought about the differences in yellow, white and red onions until I ran across this article. I’ve just always bought the yellow onions to cook with because they tasted better to us. We also like the Vidalia’s, Walla Walla’s and other sweet onions. My husband usually eats them raw as well as green onions. Most green onions have a milder taste than a yellow onion. Occasionally I do cook with the green onions if I am out of yellow onions, you just have to use more of the green onions. I would like to post this article on my blog if that’s alright with you, of course I will link back to your blog. 🙂 I’m sure some of my readers haven’t read about onions either. Thank you for this enlightening article about onions, Chris. I have learned a lot about onions from it!

    Reply
  34. Natalie Udell energetically fleshes out...

    June 12, 2013 at 2:32 am

    Are yellow onions and dry onions the same. If not, how are they different?
    Thanks and looking forward to the answer.

    Reply
    • Chris Mower magestically divulges...

      June 12, 2013 at 2:38 am

      The dry onions I use are usually yellow; but you’d have to look on the package to know for sure.

      Reply
  35. Jacob calmly mentions...

    August 1, 2013 at 8:58 am

    i always buy yellow onions/ or white onions since they are cheaper than red onions !! But for salads Red onions give more flavor. i’d mixed some Green onions with yellow onions inthe past !! So good to see this article ! I think the nutrients might be almost the same, dont u think ?

    Reply
  36. cathy briefly announces...

    August 12, 2013 at 11:53 am

    Which onions would you use for grilling? Want to make grilled onions for my steak.

    Reply
    • Chris Mower courageously chats it up...

      August 12, 2013 at 12:02 pm

      I’m personally a fan of yellow onions with my red meats (most things, actually), but it’s really a taste preference. If you’re going to kabob, you might also find a sweet onion mixed in there to be a nice addition.

      Reply
    • Carolyn proudly mentions...

      September 10, 2013 at 6:44 am

      Definitely brown onions for grilling with steak Cathy =) Red or white onions are better for salads etc. Nothing like the smell of brown onions grilling on a hot barbecue yum

      Reply
    • Carolyn molodically divulges...

      September 10, 2013 at 6:47 am

      Oops, sorry Cathy – here in Australia we call yellow onions brown onions, I haven’t heard of them being called yellow onions till here =)

      Reply
  37. Christine Awili courageously fleshes out...

    September 5, 2013 at 2:27 am

    As far as market is concerned ,which type of onion is on demand?

    Reply
    • Chris Mower beautifully announces...

      September 9, 2013 at 10:51 am

      Good question, I’m not sure which ones are most in demand.

      Reply
    • Carolyn cleverly announces...

      September 10, 2013 at 6:52 am

      Christine, yellow onions are usually the most popular when it comes to cooked dishes, red onions for salads and a milder flavour. I don’t know many people who use white onions. I think of them as yellow for the colder months and red for the warmer months. I think really it comes down to personal preference, perhaps try them all and see which you prefer =)

      Reply
  38. Gloria vivaciously comments...

    October 9, 2013 at 11:06 pm

    You say the onion makes you tear, if you store them in the frig you won’t have that problem. I love onions, use them in my salad all the time. Have a great day.

    Reply
  39. lewis lamson proudly states...

    October 25, 2013 at 10:30 am

    would like to know if onions can be frozen . Am tired of wasting half an onion. if they can be frozen, what is the correct way to do it.

    Reply
    • Chris Mower vivaciously divulges...

      October 29, 2013 at 11:24 am

      Ahoy there! Yes, onions can be frozen. Here’s a post that might help out: https://thecookingdish.com/0228/onions-on-the-go-how-to-freeze-onions/

      Reply
      • lewis lamson proudly discloses...

        October 30, 2013 at 6:28 am

        Chris: Thanks for the info on freezing a onion. No more wasted onions for me.
        Thanks

        Reply
  40. Bob enthusiastically discloses...

    November 30, 2013 at 8:26 pm

    Are vadsllia onions classified as yellow?

    Reply
    • Chris Mower luckily comments...

      December 6, 2013 at 10:32 am

      Good question, they’re a sweet onion (although there are sweet onion and yellow onion hybrids available in some locations).

      Reply
  41. Rhiannon reassuringly expatiates...

    December 20, 2013 at 5:13 am

    I think I have an intolerance too it’s a hunch anyway after eating red onion I get bad headaches pressure behind my eyes a upset stomach sometimes vomit. I thought it was a virus but only get the symptoms recently since I have been putting red onion in my food. Symptoms can last for 12 hours but I can eat other onions fine. Any ideas?

    Reply
    • Chris Mower enthusiastically types...

      January 2, 2014 at 8:47 am

      Not sure what the culprit could be, maybe you have an allergy to its anthocyanidins?

      Reply
  42. DOra Greer toughly chats it up...

    January 21, 2014 at 7:49 pm

    tell me about he many varaties of onions, I use onions in most all dishes.

    Reply
  43. Lt. Col. Podovsky cooly comments...

    January 24, 2014 at 4:12 am

    You should abstain from cooking onions and try to eat them fresh in small quantities like a few slices on sandwiches or diced in fresh salads. This is because onions are extremely good for your health, but cooking, heating, and frying them makes them loose virtually all of their healthy benefits.

    Reply
    • Chris Mower luckily conveys...

      January 24, 2014 at 9:49 pm

      I suppose if you’re going for nutrition, then that sounds like a good idea. A lot of times in sauces and other foods, you’ll use them just for flavor and pull them out before serving.

      Reply
  44. Marianne Nelson calmly expatiates...

    February 7, 2014 at 12:52 pm

    I am reading “Dropping Acid: The Reflux Diet and Cookbook.” the authors (2 MDs and a chef) rate white onions as okay for reflex (ph of 6.0), and Spanish yellow onion (ph 6.3) as bad for reflux for reasons other than acidity. But they don’t explain why. Any comments???

    Reply
    • Chris Mower cleverly mentions...

      February 7, 2014 at 12:59 pm

      I’m not sure, actually. I have experienced reflux after eating certain foods but onion and garlic have never been one of them. I found this answer on a thread (link below) dealing with the same question that might come in helpful as a starting point. In summary, onions have been found to loosen the LES (lower esophageal sphincter).
      http://www.healthboards.com/boards/4933637-post4.html

      Reply
      • Marianne Nelson intensely says...

        February 7, 2014 at 6:08 pm

        Thanks! I know yellow onions have a stronger flavor and a lot more sulphur, maybe that is part of it. Once they are sautéed, both white and yellow are said to be a problem.

        I am trying one of their recipes, for chicken soup without any onions. Never have done that before. Actually, it is quite tasty: they use dill, bay leaf and thyme for the flavoring. And lots of carbs: carrot, potato, parsnip, and celery.

        Reply
        • Chris Mower intensely declares...

          August 20, 2014 at 6:42 pm

          It sounds delicious! I’d love to know how it turned out for you.

          Reply
  45. shez vivaciously claims...

    April 17, 2014 at 11:40 pm

    Hi Chris, would you know the sugar content of yellow vs. white vs. red onions, compared in the same weight? I’m looking to cook diabetic friendly food and every gram of sugar counts. Somehow food cooked with red onions always seem to taste sweeter. Many thanks.

    Reply
    • Chris Mower pleasantly expresses...

      April 18, 2014 at 8:50 am

      Hi Shez,

      I don’t have the exact sugar:gram ratio, but as long as you stick to non-starchy vegetables you ought to be good. Onions do have some sugar in them, but it’s not much and it may in fact may encourage lower blood sugar levels. I’ve read in places that the red onion may actually do this more than the other varieties. No matter which onion you use to prepare the dish for your friend, you shouldn’t have to worry about the sugar contents.

      Here’s a snippet from an article on Livestrong that may interest you:

      “The sulfur compound called allyl propyl disulphide may increase insulin production and lower blood glucose levels. An October 2010 preliminary study published in the journal ‘Environmental Health Insights’ found that red onion was effective at reducing blood sugar in people with diabetes. Glucose readings in type 1 and type 2 diabetics fell and remained lowered for four hours after eating.”

      The American Diabetes Association also lists onions as one of the vegetables that diabetics can safely “eat your fill.” They are a non-starchy vegetable which means they contain very few carbohydrates that convert into glucose when being digested.

      Reply
  46. Denise toughly announces...

    August 13, 2014 at 11:46 am

    Hi Chris,
    I just came across your blog while looking to find some answers about onions. I’m glad I found it! I was just in Greece this past month visiting family and just about everyday we would eat the traditional Greek salad. Tomato, cucumber, onion, and feta. What always amazes me is the onions my mother in law uses are so crisp and not bitter at all. They are not big and on the outside they look like a regular yellow onion. Could they be a difference in their soil or maybe they are sweet onions? They don’t taste sweet however they are definitely easy to eat without cooking and even on their own. Here in Michigan I use red onions for my greek salad but they are still way more potent than what I had while in Greece. Thanks!

    Reply
    • Chris Mower beautifully divulges...

      August 20, 2014 at 6:40 pm

      Greece? SO JEALOUS! It sounds to me like it was a variety of sweet onion, though I can’t say for sure. Some of the sweet onions I had aren’t necessarily “sweet” per-say, but rather very mild.

      Like you, most of the Mediterranean foods I’ve had use the milder red onion, though I’ve had a sandwich or two that use the white onion.

      Reply
  47. Peggie A. Boldt rapidly affirms...

    August 26, 2014 at 5:35 am

    Where does the Vidalia onion fit in? It appears to be yellow in color, yet in the store is separate from the other yellow onions. I venture to guess that it has a sweeter flavor than other yellow colored onions. I didn’t see any mention of it here.

    Reply
    • Chris Mower gloriously chats it up...

      August 26, 2014 at 2:02 pm

      Hi Peggie,

      The Vidalia is considered a sweet onion. There are many varieties of sweet onion, often named after the place they’re grown. Vidalia onions are from Georgia.

      Reply
  48. skyla boistrously voices...

    October 11, 2014 at 7:39 pm

    This was helpful! Thank you.

    Reply
  49. may enthusiastically affirms...

    January 27, 2015 at 2:43 am

    I’m in England, where they never seem to have small, white (stewing) pickling onions. I put them in about 5 different of my favorite stews. And, I need them for French dishes.
    What can I use instead of tiny, white onions? Should I quarter a white large onion? Should I use shallots?
    Please help.

    Reply
    • Chris Mower rapidly mentions...

      January 27, 2015 at 8:48 am

      Hi May,

      Thanks for stopping by. Without knowing the exact dishes, these are general recommendations.

      Pearl onions are on the sweeter side, so I might recommend starting with a Spanish / Sweet Onion cut into the size you want. Maybe halved, than each half quartered.

      Shallots are a combo of garlic/onion flavor and tend to have a sharper flavor. The yellow onion is my favorite one in most general stews. Just keep in mind that as the onion cooks and approaches the translucent stage, it becomes slightly sweeter to the taste. Hope that helps. Take care.

      Reply
      • may beautifully fleshes out...

        January 27, 2015 at 10:15 am

        Thanks. That helps tremendously, because if the tiny white onions are on the sweeter side, I wouldn’t want to use shallots instead. Much too sharp. I can only get yellow or red, in the small English town, so I’ll go with yellow. I’m going to rinse in hot water before using, as I feel this will take a little edge off.
        thanx

        Reply
  50. Maurean cooly writes...

    February 2, 2015 at 5:50 am

    Here in the uk “yellow” onions are not known to us but appear in US recipes, I thought I had found the answer to the difference but no. Spanish onions are usually more expensive here are large and sweet and can be eaten like an apple, cooking onions are white and make eyes water, red onions sweet and tasty – make a lovely tarte tartin with red onions only – full of flavour – not as you comment. thank you
    Shallots and red onions from Indian shops are for Asian stir fry. Still don’t know what yellow onions are!!

    Reply
    • National Onion Assn. (@Onionista) brainily asserts...

      June 4, 2015 at 1:11 pm

      To the best of my knowledge yellow onions are more commonly referred to as brown onions or cooking onions in the UK. Is that correct?

      Reply
      • Chris Mower beautifully declares...

        June 4, 2015 at 1:26 pm

        I was just checking out your Pinterest page when this comment showed up! Ha! In all honesty, I’m not very familiar with UK terminology when it comes to foods, but I have heard on occasion the yellow onion being called a brown onion because of the brownish tint on the skin.

        Reply
  51. paulancheta bravely chimes...

    March 31, 2015 at 9:49 am

    What concise information. Thanks for sharing.

    Reply
  52. Laura toughly declares...

    May 17, 2015 at 8:27 pm

    Great article! I live in Mexico, we always use white onions for cooking, and red onions in salads and some side dishes… I’ve never tried yellow onions! I never see them at the market, I’m curious now

    Reply
  53. Danny vivaciously remarks...

    June 3, 2015 at 10:29 pm

    I def. stumbled on to this article. It was very useful and kept very simple. Keep up the good work!

    Thanks for the information!

    Reply
  54. Sharon attractively writes...

    June 4, 2015 at 2:09 pm

    do white onions grow the same size as yellow and red onions?

    Reply
    • Chris Mower courageously expatiates...

      June 4, 2015 at 3:35 pm

      Hi Sharon,
      White, yellow, and red onions are generally the same size, though depending on where you get your groceries they may have small, medium, and large varieties available. Just be sure that if you’re getting a large yellow one that it’s not a sweet onion (unless that’s of course what you’re going for).

      Reply
  55. Adam Waddy spicily declares...

    October 29, 2015 at 6:56 am

    Excellent info here, I am currently doing some dish and found your recipe. Thanks for sharing!

    Reply
  56. Bitsey spicily comments...

    November 7, 2015 at 2:26 pm

    I’m finding lately that yellow onions are too sweet. Are they breeding them to be more like Vidalias? I want an oniony flavor for Chicken Soup – not sweet – yuk, I made an onion pie today with a comb of 2 yellows, 1/2 red and a very large Shallot and I taste no onion flavor at all. I’ve never tried white onions. The Bermuda Onion and the Vidalias are good for eating raw on burgers or salads. What has happened to the yellow onion?? I want a savory cooking onion.

    Reply
  57. Pongo rapidly declares...

    December 23, 2015 at 9:07 am

    Thank you for this article on onions. I stayed away from the white ones for decades because I erroneously thought they had to be the strongest. They are not and they are delicious. I love onions, but raw, they make me very sleepy; pickled and they make my stomach feel like it’s on the high seas. But pickled red onions are very popular among my family and friends and I always have a jar of them in the fridge. Very easy to make, too. One red onion, very thinly sliced (use a mandolin), 6 tablespoons sugar, 1/2 teaspoon salt, 1/2 teaspoon died Mexican oregano, 3/4 cup white distilled vinegar and 3/4 cup water. That’s it! Put it in a glass jar, shake it up to mix the ingredients, set it in the fridge for 12-24 hours and voila! Gorgeous onions that go on everything from salads to tacos to sandwiches or just by themselves. Two friends make salad dressing with the leftover brine. I thank Marcela Valladolid for this recipe. But remember, it has to be a red onion for the full effect.

    Reply
    • Chris Mower luckily divulges...

      December 23, 2015 at 2:45 pm

      You’re welcome, and thanks for the recipe! I don’t eat many pickled onions myself, but I do love them on sandwiches!

      Reply
  58. wisddom gloriously types...

    March 9, 2016 at 5:29 pm

    does it that there is no significan difference between white and red onion

    Reply
    • Chris Mower vivaciously scribbles...

      March 17, 2016 at 2:05 pm

      Not much, no, other than sulfur levels.

      Reply
  59. Kimberlee Rivera cleverly reveals...

    August 5, 2016 at 10:39 am

    Hi! I found this article on onions so helpful, but the nutrient lable fails to mention manganese. This is present in onions and is a necessery nutrient. Thanks again and look forward to more content.

    Reply
    • Chris Mower reassuringly chimes...

      August 5, 2016 at 10:49 am

      Glad you found the article helpful. I’ll take a look at adding manganese.

      Reply
  60. Becky gloriously expatiates...

    September 30, 2016 at 4:36 am

    You mentioned onions shouldn’t be stored in the fridge, what if you only use half the onion? How should you store the rest until you need to use it?

    Reply
    • Chris Mower molodically claims...

      October 5, 2016 at 9:51 am

      This is one of those cases where you have to break the no-fridge rule. Wrap the onion tightly using plastic wrap, and then place it in an air-tight container or a ziplock bag or something similar. Onions are real chummy and they like sharing. Placing it in an airtight container keeps the onion from sharing smells and flavors with the other foods in the fridge. The tight plastic wrap keeps it from drying out too soon. It should last for about 2 weeks that way.

      Because the lower temperature in the fridge converts an onion’s starches into sugars, it will change the flavor. After the onion has been refrigerated, it may have a metallic or sour-like taste if eaten raw. For that reason, if I have a refrigerated onion, I will use it in dish where the onion has to be cooked.

      Reply
  61. Onionman intensely chimes...

    October 14, 2016 at 12:55 am

    That’s odd – i just looked at another site that ranked onions the other way round. yellow mildest, white next and red the strongest!

    Reply
    • Chris Mower luckily chimes...

      October 14, 2016 at 12:06 pm

      Take a bite into each one. The buds don’t lie.

      Reply
  62. Dobrinka reassuringly chats it up...

    December 10, 2016 at 8:50 pm

    I have to disagree. The RED ONION is the most strongest. I grew up only on the yellow onion. Then as an adult I tried the white onion for the first time. It was okay, and on the mild side. But when I tried the red onion it was strong tasting. So I’d be buying the red onion only on occasion when it is mixed in with my white and yellow onions in a box. I also find it in the in-store made prepared salads. It is too strong and I can’t taste my salad and all I have is onion breath.

    Reply
  63. Fabie briefly scribbles...

    April 11, 2017 at 2:00 pm

    Thank you so much for sharing this info! I have instinctively preferred red union in my sandwich and salad because I find the white too pungent, so I developed a prejudice against the white and I just used red for everything. I’ve suspected I might be missing something since they all exist for a reason and that’s why I searched for this info and found it here. Makes perfect sense. Thanks again for sharing!

    Reply
    • Chris Mower luckily divulges...

      May 1, 2017 at 9:27 am

      You bet, Fabie. Glad it was useful for you.

      Reply
  64. Marina gloriously chats it up...

    April 22, 2017 at 3:55 pm

    I bought some packaged diced yellow onions on March 31, 2017. They have a sell by date of April 5, 2017. I have had them stored in my refrigerator since then. I was planning to use them today, but they no longer have a white color and the onion smell seems off to me. I don’t know if I should just throw them away and buy a new one.

    Reply
    • Chris Mower spicily declares...

      May 1, 2017 at 9:31 am

      Hi Marina, two things are happening.
      1) Because the onion is already diced when you buy it, it’s composition has already begun changing before you buy it and will not taste as fresh or crisp as it would when buying a whole onion.
      2) Refrigerating an onion converts the starch to sugars, dehydrates it more quickly, and causes the onion to absorb the other scents in the fridge while in turn imparting its own. The off-white color is caused by the sugars and dehydration.
      Hope that helps.

      Reply
  65. Dave magestically expresses...

    May 4, 2017 at 3:35 pm

    Actually no one answer the basic question of how many types are world wide??????

    Reply
    • Chris Mower toughly types...

      May 4, 2017 at 3:46 pm

      I’m not sure anyone knows for sure. Hundreds, if not thousands would be my guess. Considering how genetically diverse plants are in general, it may be an absurd number. My guess is that you’d need to search some nerdier websites than this one to find that answer. Consider using the search term “onion genetic diversity” as a start.

      Reply
  66. KAKAGIDA Mohammed Abu attractively chimes...

    August 19, 2017 at 5:27 pm

    What is the health benefits of white onion

    Reply
    • Chris Mower intensely asserts...

      September 18, 2017 at 9:16 am

      Onions have a few health benefits, here’s one of many articles that detail them: Onion Health Benefits

      Reply
  67. Jerry briefly affirms...

    May 21, 2018 at 4:51 pm

    Hello, my name is Jerry. I really appreciate this information. However have you managed to find any nutritional labels that do have the sugar content for the white and red onions? Thank you very much again, Jerry Walker

    Reply
    • Chris Mower spicily reveals...

      October 4, 2018 at 1:32 pm

      Red, White, and yellow onions have 5 to 9 grams of sugar.

      Reply
  68. Lauren luckily expatiates...

    July 12, 2018 at 8:38 am

    Thanks for the post about onion varieties – it was really useful.

    Reply
  69. Tom Haskin cleverly fleshes out...

    May 5, 2019 at 10:04 pm

    I don’t know if anybody knows an answer to this but I was told that onions that are oval (or the ones that look flatter) are either hotter or not as hot as ones that are round.

    Reply
    • Chris Mower enthusiastically affirms...

      June 14, 2019 at 2:31 pm

      I have not heard this previous to now. I don’t have the tools to measure the compounds in the different onions, and I couldn’t find anything online about it.

      Reply
  70. Lance proudly conveys...

    July 24, 2019 at 2:14 pm

    In China, “red” (really purple) onions are used mostly for cooking, but in Xinjiang province, they are thinly sliced with tomato and cucumber as a salad. Chinese-American restaurants, however, typically use white onions cut into large chunks extensively, probably to expand the size of the dish and thus reduce the cost.

    Reply
  71. GrannyC magestically says...

    November 25, 2020 at 12:07 pm

    Galactically Mandates…

    Onions 🧅 ROCK!! All. The. Onions. All of ‘em!!

    And so do all of you.,,,Earthlings!!

    Happy Thanksgiving!!

    🦃 🧅 🍁 🦃😊

    Reply
    • Chris Mower energetically discloses...

      September 13, 2021 at 8:47 am

      I love the exuberant nature of your mandate!

      Reply

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