Onions come in all shapes, sizes, and flavors—and each one brings something special to the kitchen. Some are sharp and spicy, while others are sweet and mild.
Choosing the right onion can make your dish taste even better. This guide will help you pick the best one for your next meal.
1. Yellow Onion
Strong in flavor and tough in texture when raw, yellow onions are the go-to for most cooked dishes. They mellow out and turn sweet when sautéed or roasted.
Best for soups, stews, sauces, and caramelizing. This is your everyday, all-purpose kitchen workhorse.
2. Red Onion
Crisp and colorful, red onions have a sharp bite when raw, but turn mellow when grilled or pickled. They also add a beautiful purple hue to any dish.
Good in salads, sandwiches, and tacos. Soak in cold water for a few minutes to tame their sting.
3. White Onion
Sharper and more pungent than yellow, white onions are often used in Latin American and Mexican cooking. Their high water content makes them great for raw dishes.
Toss into salsa, guacamole, or fresh slaws. They also sauté quickly and stay firm in stir-fries.
4. Sweet Onion
Low in sulfur and high in sugar, sweet onions like Walla Walla or Texas 1015 are mild and tender. They don’t have the bite of other onions.
Best raw in sandwiches or burgers, or lightly grilled. Not ideal for long cooking, since they break down fast.
5. Shallots
Delicate and slightly garlicky, shallots have a mild flavor that works well in dressings, sauces, and fancy dishes. They’re small but mighty.
Use raw in vinaigrettes or mince finely into pan sauces. Caramelize them for a rich, sweet layer of flavor.
6. Green Onions (Scallion)
These slim, two-toned onions offer a mild, grassy taste. The white parts have more bite, while the green tops are softer and great for garnish.
Toss them raw into salads, soups, or stir-fries. They’re also delicious grilled or added at the end of cooking.
7. Leeks
With a mild, buttery flavor, leeks are related to green onions but have a much thicker stalk. Their white and pale green parts soften beautifully when cooked.
Great in soups like potato-leek, or sautéed into pasta dishes. Clean them well—dirt loves to hide between layers.
8. Pearl Onions
These tiny, round onions are sweet and mild, perfect for roasting or glazing. They take a little work to peel, but they’re worth it.
Great in stews, braises, or skewered alongside meats. Try them caramelized or tossed into a creamy sauce.
9. Spring Onions
Often confused with scallions, spring onions have a small bulb at the base and a stronger flavor. They sit somewhere between green onions and regular onions in taste.
Use the whole plant—bulb and greens—roasted, grilled, or tossed into rice dishes. Their sweetness shines when cooked.
10. Cipollini Onions
Small, squat, and extra sweet, cipollinis caramelize beautifully and add deep flavor. Their sugar content makes them ideal for slow roasting.
Serve alongside roast chicken or beef, or use them in tarts. They bring a restaurant-style touch to any plate.
11. Tropea Onions
Famed for their vibrant color, Tropea onions hail from Calabria, Italy. Their striking purple hue and elongated shape distinguish them from other varieties.
These onions offer a mild, sweet flavor, perfect for raw preparations like salads or as a garnish. When grilled, their sweetness intensifies, adding depth to any dish.
12. Maui Onions
Maui onions, grown on the Hawaiian island of Maui, are known for their extraordinary sweetness. They owe their flavor to the volcanic soil and unique climate of the region.
These onions are ideal for fresh salsas or as a burger topping, where their sweetness can shine.
13. Egyptian Walking Onions
Known for “walking” across the garden by sprouting new bulbs from their tops, these onions have a strong, spicy bite. You can eat both the bulbs and greens.
Chop raw into salads or pickle the small bulbs. They’re a fun, punchy addition to adventurous kitchens.
14. Walla Walla Onions
Originating from Walla Walla, Washington, these onions are celebrated for their large, juicy bulbs and sweetness.
Their mild flavor allows them to shine in raw dishes like sandwiches and salsas, or they can be grilled to enhance their natural sweetness.
15. Texas 1015 Onions
The Texas 1015 onion, developed for its sweetness, is named for its optimal planting date: October 15th.
They are ideal for onion rings or French onion soup, where their flavor can truly stand out. Their low pungency makes them gentle on the palate.