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.
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