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How to use onions the right way – a masterful chef reveals the secrets to avoiding amateur mistakes

Onions have an essential place in every kitchen. And they work well in all sorts of dishes, from salads and soups to casseroles and sauces. When I cook meat sauce for spaghetti, which I like to do, I always throw in some extra onions because they provide add a lot of flavor.

But there’s one thing that’s a bit tricky, and that is choosing the right kind of onion for the job. Traditional yellow onions work well in almost every situation, but many people prefer red onions. And then there are shallots and green onions. Yet the sheer variety of onions makes it difficult to know which kind of onion works best in which type of food.

Luckily, I stumbled across this video tutorial—and now I never second guess myself anymore. Just watch this video, choose the right kind of onion, and get on with your cooking!

Yellow onions:

Pros: Cheap and available year round.
Cons: None.
Uses: Yellow onions go with virtually anything. Add them to salads, soups, and sauces—they taste great!

Red onions:

Pros: Strong and flavorful, especially when they’re raw.
Cons: They don’t caramelize well and don’t taste good after being boiled for a long time.
Uses: Red onions work really well as a salad garnish or in cooking. They also taste fantastic in burgers and sandwiches. If you want to eat raw onions, these are what you’re looking for!

White Onions:

Pros: Pungent, yet incredibly versatile in cooking.
Cons: May cause watery eyes when peeling. Not optimal for breath.
Uses: Essential in Mexican food. Throw some in salsa, guacamole, tacos, or whatever you wish. Perfect for mild flavors. Try as a pizza topping.

Sweet Onions:

Pros: Mild when used raw, and work well in different types of recipes.
Cons: Short shelf life.
Uses: Sweet onions are actually a milder variant of regular yellow onions. Suitable for many different kinds of recipes (especially duck confit). Their sweet taste is fantastic raw but also works well when stewed with, for example, tomatoes and potatoes.

Shallots:

Pros: Mild flavor with a hint of garlic.
Cons: Fairly expensive.
Uses: Use in fancy meals and celebrations. Can also be sliced thin for use in Asian dishes.

Want to help your friends to choose the right kind of onion? Share these tips on Facebook so that they thrive in the kitchen!

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