Do cooks use Red Onions for their coloring? (appetizers, burgers, grilled)

[wehotex]

I was watching some cooking shows and noticed how they used red onions more than any other kind? Is it strictly for presentation or is there some taste benefit? It was a show about mexican food, which typically uses white onions. it threw me for a loop when he preferred red onions instead.

[SATX56]

Red onions tend to be a bit sweeter and they add color to dishes. Far as I'm concerned white, yellow and red onions are pretty interchangeable. I'm sure they are used more in particular with different dishes by chefs. I like all onions and I also like pickled red onions.

[greatblueheron]

Yes, I do...they are my choice for use in making cold vegetable salads, colorful salads.

Still use them at times for cooking, but the color fades once cooked, so use for flavor only.

[texantodd]

There is a definate different taste to various onions, and as someone pointed out red onions tend to be a bit sweeter than a standard onion.

[Bulldogdad]

As a home grown "Mexican" cooks my wife and I use several different varieties of onions. Just depends on what we are cooking.

Being from the Central Valley in California we get them all. The variety Stockton Sweet Italian Red is our favorite when in season. We use a lot of fresh raw green onions as well.

[no kudzu]

I love just a hint of red onion in a salad but DH complains they are too much for him so I've found if I soak them in cold water for a bit it helps to take the sting away and I still get my pretty color. But as far as cooking I only use red onions if I have a partial one and want to use it up. Mostly i like Vadalia Onions for just about everything.

[PennyLane2]

I pretty much only use red onions raw, mostly in salads and on burgers. They do add that little bit of color that makes your food look more appetizing, but I like their taste too. Just a little (or a lot ) of chopped red onion sprinkled on top of a bowl of chili makes me want to dig right in.

[Foodmuse]

I find red onions to be peppery, slice them very thin. White onions are sweet. All onions are good for your heart when uncooked. But slowly carmilized will be sooo sweet and worth the time and effort.

[missik999]

Red onion slices are great on sandwiches and in appetizers.

Avocado, red onion, tomato and spinach on whole grain bread with a smear of hummus is one of my favorite sandwiches, and very attractive to serve at parties or luncheons.

[AnonChick]

White and yellow onions taste silly on lox and bagel. It has to be raw red, or it just won't taste right. Same with Pastrami Specials (which, if you're from my neck of the woods, you know is grilled "plank" pastrami, sliced thin, with swiss cheese melted on top, between two slices of toasted, buttered rye bread *with* the seeds, thin-sliced raw red onion, with deli-brown mustard optional.

I also use red onion when I make my pico de gallo. But I use white and yellow onions in stews, roasts, and soups. For me, red is for raw. The others are for cooking.