Wondering the difference between yellow, white and red onions? You're not alone! If you think that an onion is just an onion and that it doesn't matter which one you use for bolognese sauce, burgers or guacamole, then you're in for a culinary revelation. Different types of onions have completely different flavors, textures and culinary talents. Each has its own personality - some are dramatic divas, others gentle companions.
Which onion is the best?! Below we will reveal when to go for the yellow classic, when the red elegant should reign supreme, and why you should choose white onion give more opportunities. Ready to peel the truths? Strap on your apron and let's go on an onion adventure.
Yellow onion: the queen of heat treatment
Yellow onions are a star in most cuisines around the world. They are versatile, slightly spicy, but acquire a pleasant sweetness when cooked. Their sharp notes develop into caramelized poetry when roasted. It is therefore no wonder that they are the first choice for:
- goulash,
- soups and stews,
- meat sauces,
- risottos,
- quiche.
Its robust structure allows it to not completely dissolve during long cooking, but rather contributes texture and fullness of flavor.
White onion: a subtle lady with character
White onions are a little less common on plates, but chefs love them for their milder, more refined aroma. Their texture is crispier and their flavor is more delicate than their yellow cousin. They are great for:
- salsa and guacamole,
- Mexican dishes,
- East Asian dishes,
- salad dressings,
- quick frying (wok).
White onions are often used raw because they don't dominate the other ingredients and don't leave too much of an odor. Your breath will thank you.
Red onion: elegant but unobtrusive
Ah, the red onion! A visual icon among onions. Its purple-red color instantly adds an aesthetic bonus to a plate. Not as sharp as yellow and not as neutral as white, it's the perfect choice for:
- salads,
- burgers and sandwiches,
- marinades (e.g. red onions in vinegar!),
- grilled dishes,
- Mediterranean dishes.
When heated, it loses its color and some of its flavor, so it is best used raw or only lightly processed.
Bonus tip: how to choose the right onion partner?
- Do you want sweetness? Yellow.
- Do you need elegance and discretion? White.
- Are you going for something nicer with a plate? Red.
And never forget: onions are not just a base foods – If you use it correctly, it can be its main character.
