what is the difference between a white, yellow, and red onion? (ingredients, hamburgers)
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
Some recipes will call for a certain colored onion. Besides color what is the difference between them. Must be taste but they all seem to taste the same to me.
I like red onions pickled, regular yellow onions for cooking, and sweet yellow onions for use on hamburgers and hotdogs. I don't use white onions as I find them too bitter.
I like pickling red onions too. White and yellow are pretty interchangeable to me. I love onions of every kind.
But do they love you?
I have found that red onions seem to be stronger than the others. I don't seem to like onions as much as I used to. Not sure why. Except for Vidalia onions. I love them.
I have found that red onions seem to be stronger than the others. I don't seem to like onions as much as I used to. Not sure why. Except for Vidalia onions. I love them.
You know we sometimes get some that are more purple than red. They love me I think ..well raw ones get to me a little. I like them raw on top enchiladas. Vidalias are good. I like green onions too.
It's always funny to me how people's taste perceptions differ on the most basic stuff... I always think of white onions as sweeter and milder than yellow onions, and red onions as a little more flavorful, but mostly just prettier for use raw in salads, etc. And obviously, other people think differently.
But this is kind of interesting... what onion people say about different onions...
I think white onions are the most bland...I will use them chopped and raw on street tacos and some other Mexican and/or tex mex entrees, but for most cooking needs, I go with yellow onions as my go-to, all purpose onions. Red onions are good sliced into thin rings on salads and as garnishes.
I wasn't that pleased or convinced by my descriptions either.
I'm very pleased with my descriptions as I have many recipes that rely on the various qualities of each type of onion. We go through ten pounds of colossal yellows in no time - they are perfect for any stock. I love grilling baby vidalias - you eat the entire onion (bulb and stalk) with a bit of salt.
Onions are one of the most important ingredients in most of my favorite recipes, so the perfect onion for the job is always important.
BTW - caramelized maple-candied yellow onion is a real treat for any Cornish Game Hen recipe .
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.
Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
I like them raw on top enchiladas. Vidalias are good. I like green onions too.
