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Old 10-29-2014, 07:59 PM
 
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So what is the difference. An onion always tasted like an onion to me and I never noticed the difference in the taste.
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Old 10-29-2014, 08:53 PM
 
Location: Heart of Dixie
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I cook with yellow onions for their robust flavor, I use sweet onions when I'm preparing a dish that requires a mild raw onion (burgers, sandwiches), and I use red onions for pickling and when I want a bit of "heat" in raw onion dishes and salads.

I avoid using white onions entirely, unless they are very young - I find them bitter.
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Old 10-29-2014, 08:56 PM
 
32,551 posts, read 38,764,968 times
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Quote:
Originally Posted by nickerman View Post
So what is the difference. An onion always tasted like an onion to me and I never noticed the difference in the taste.
Well, I'll tell you one thing. I cook green beans in foil, with salt, pepper oil and red onion, and it is awesome. I made the mistake of using a yellow onion, just once. Yuck! No where near as good.

Here you go:

http://www.seriouseats.com/2014/06/d...ons-guide.html
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Old 10-29-2014, 10:03 PM
 
Location: Currently living in Reddit
5,655 posts, read 6,261,101 times
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An onion primer:
A Beginner's Guide to Onions | Serious Eats
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Old 10-29-2014, 11:42 PM
 
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I live smack dab in the middle of Stockton red territory.
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Old 10-30-2014, 01:58 AM
 
Location: Østenfor sol og vestenfor måne
17,731 posts, read 21,017,340 times
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Yellow for cooking (caramelizing, soups)

Red and sweet (Vidalia) for sandwiches, burgers, cold pickling

White for salsa/relish (pico de gallo, salsa criollo)

Leeks for soups, slow roasting

When in doubt I just use yellow. It can be strong but don't be such a wuss ;-)
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Old 10-30-2014, 05:21 AM
 
Location: Bella Vista, Ark
77,808 posts, read 94,113,928 times
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Quote:
Originally Posted by nickerman View Post
So what is the difference. An onion always tasted like an onion to me and I never noticed the difference in the taste.
Oh my, have you ever really tasted the wonder of a great sweet onion? Our favorite in Vidalias which are only available in the spring, but there are other wonderful sweet varieties year around. A yellow onion is what we use for cooking and the reason for red onions, in my opinion, is simply for looks. I don't think they are much different than a standard yellow onion but they are pretty and sometimes more mild. We use them in salads and sometimes on a sandwich. I am a huge onion user. Rarely do I use white onions, I am not crazy over the taste and they are usually more expensive. I have no idea why.
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Old 10-30-2014, 06:32 AM
 
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Buy one of each and do your own comparison. You will taste the difference.
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Old 10-30-2014, 06:46 AM
 
Location: Southwestern, USA
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PS: Worse mistake a cook can make is chopping an onion and putting into a dip
or a salad....where it over powers the flavors
and can actually burn the tummy a bit. (Ruins the palate for awhile)

Solution:

Chop or slice the onion and place in a bowl of ice water for 10 minutes while chopping other things.
They will turn as sweet and mild as ever.

OR prepare an onoin for future use by peeling it, root off, cutting a big
one in half or quarters...and storing
it in a baggie in the refridgerator.
Voila! SO much milder...ready for any salad.

Great topic!
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Old 10-30-2014, 06:51 AM
 
Location: Southwestern, USA
19,578 posts, read 15,690,655 times
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Quote:
Originally Posted by Threestep View Post
Buy one of each and do your own comparison. You will taste the difference.
You know what?
I'm going to do exactly that for the first time in my life!!!
Except for the Vidalias... ( But I already know they are the best!)
Oh, and I am going to get shallots, also TODAY!...already have
leeks and scallions new in fridge.

What a fun little project...
last project was testing every new hamburger joint in my town!
(Latest new fad...dropped my stock in McDonald's last year...what a dip it has taken!)
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