Types of Onions aren’t all the same, and picking the right one can seriously up your cooking game. Here’s a quick look at the main varieties, how to use them, and what makes each one special.
Half my family—me, my twin, and my mom—loooove onions. Like, we put them on everything and can’t imagine a meal without them. Then there’s my older sister and my dad, who hattteee onions and try to avoid them like the plague. The funny thing is, knowing the different types of onions and onion varieties might just turn those onion haters into onion lovers — trust me, it’s possible!
Onion varieties come in all kinds of flavours — from sweet and mild to sharp and punchy — and picking the right one can make all the difference. Whether you’re into that caramelized sweetness or prefer a raw, crunchy bite, there’s an onion out there that could convert even the biggest skeptics (looking at you, sis and dad). So, here’s the lowdown on the most popular types of onions and why each one might just win over your taste buds too.
THE MOST POPULAR TYPES OF ONIONS (AND HOW TO USE THEM RIGHT)
YELLOW ONION
Ah, the classic. Yellow onions are the ones you probably think of first—papery brownish skin, white flesh, strong smell that makes you cry (every time). They’re sharp when raw but mellow out beautifully when cooked. Basically, they’re the reliable best friend of the onion world.
HOW TO USE: Perfect for just about everything. Soups, stews, stir-fries, roasts—you name it. Especially great for caramelizing—here’s how I make mine if you want sweet, golden perfection without the guesswork.
WHITE ONION
White onions are like yellow onions’ slightly sassier cousin. They’re a bit milder and have a brighter, more crisp bite. Their flavour is sharp but clean, and they have a thinner skin and more water content.
HOW TO USE: Awesome raw in salsa, guacamole, tacos, or anything with a little zip. Also great sautéed in Mexican and Southwestern dishes.
RED ONION
These are the lookers of the bunch—vibrant purple-red skin with a beautiful colour that stands out in any dish. They’ve got a sharper raw flavour but mellow out nicely when grilled or roasted.
HOW TO USE: Great raw in salads, burgers, sandwiches, and pickled. Also tasty when lightly grilled or roasted for a pop of colour and flavour.
SWEET ONION (VIDALIA, WALLA WALLA, MAUI, ETC.)
If you’re still not convinced onions are your thing, hear me out: These are the onions for people who say they don’t like onions. Super mild, slightly sweet, and low in sulfur, sweet onions are the gentle giants of the onion fam. Think of them as the onion with training wheels.
HOW TO USE: Perfect raw in salads, on burgers, or in slaws. Also amazing when roasted whole or used in onion rings because they get even sweeter.
SHALLOTS
When you’re ready to level up from the basics, shallots are like onions that got fancy degrees and moved to Paris. Smaller, purplish, and more delicate in flavour, they’re a bit garlicky and a lot more subtle. Totally underrated.
HOW TO USE: Use minced in vinaigrettes, sauces, or quick sautés. They’re perfect when you want onion flavour without overpowering everything.
GREEN ONIONS (AKA SCALLIONS)
If you’re looking for something light and fuss-free, these are the skinny, tall onions with the green tops and small white bulbs. Mild, fresh, and versatile, they’re great for adding a little oniony bite without the drama. Honestly, green onions might just be my favourite onion OF. ALL. TIME.
HOW TO USE: Use raw as a garnish for soups, salads, baked potatoes, noodles—anything, really. Also great lightly cooked in stir-fries and egg dishes. And if you ever run out, this list of green onion swaps will save dinner.
SPRING ONIONS
These look like scallions but have a more developed bulb and stronger flavour. Basically a scallion with a gym membership LOL. They land somewhere between green onions and regular onions in taste.
HOW TO USE: Great grilled whole, roasted, or used like a bolder scallion in cooked dishes.
LEEKS
Leeks are part of the onion family but have their own thing going on. They’re sweet, mild, and almost creamy when cooked. They look like giant green onions and need a good rinse (dirt likes to hide in the layers).
HOW TO USE: Perfect in soups (hello, potato leek soup), quiches, tarts, and pasta dishes. Sauté or braise them until tender and silky.
PEARL ONIONS
Tiny, round, and adorable. These bite-sized onions are mild and slightly sweet. You’ll often find them frozen and pre-peeled, which saves your sanity because peeling these babies raw is a chore.
HOW TO USE: Great roasted whole, glazed with butter, tossed in stews, or served with fancy roasts. Also a classic in cocktail onions (martini, anyone?).
CIPOLLINI ONIONS
Pronounced “chip-oh-LEE-nee,” these little Italian onions are squat, sweet, and caramelize like a dream. Their sugar content is higher than most, so they get gorgeously golden when cooked.
HOW TO USE: Roast or sauté whole with butter and herbs for a sweet, savory side. Fancy enough for holidays, easy enough for a Tuesday.
BERMUDA ONIONS
These large, flat onions come in white or red varieties and have a mild, sweet flavour. You won’t see them everywhere, but they’re a hit when you do.
HOW TO USE: Slice them raw for sandwiches or burgers. They’re great grilled too!
EGYPTIAN WALKING ONIONS
Okay, these are a little quirky—also called tree onions. They grow bulbs at the top of their stalks that “walk” when they fall and plant themselves. Taste-wise, they’re a mix between green onions and shallots.
HOW TO USE: If you’re into growing your own stuff, this one’s a treat. Use the green tops like scallions and the bulbs like shallots. A fun one for the garden-to-table crowd.
RAMPS (WILD LEEKS)
Now for the ones with serious street cred: Only around in spring and kind of a cult favourite. Ramps are garlicky, oniony, and super flavourful. Foraged by hipsters and chefs alike.
HOW TO USE: Sauté, grill, or blend into pestos. Use sparingly—they’re potent (and seasonal)!
Whether you’re team “onion lover” like me, my twin, and Mom, or more on the “hard pass” side like my sister and Dad, knowing the different types of onions can totally change how you feel about these flavourful bulbs. Each onion variety has its own personality and perfect use, which is exactly why exploring different types of onions makes such a difference—it might even help convert the skeptics at your dinner table. Trust me, once you discover how the right onion can elevate a dish, you might just turn into an onion enthusiast too.
After all this talk, here’s the real takeaway: At the end of the day, onion varieties aren’t just kitchen staples—they’re tiny flavour powerhouses that can add depth, sweetness, or a punch to any meal. From mild to bold, raw to caramelized, there’s an onion out there for everyone (yes, even for the onion haters in your family). That’s the beauty of knowing your onions— keep this guide handy and you’ll never have to guess which one to grab again. Now, who’s ready to fall a little more in love with onions?
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