What onions do you use and when?

[Michael_in_TX]

I was watching a Matt Pittman (Meat Church) video yesterday and he mentioned his preference for using yellow onion over white onion. In fact, he went on to call white onion, "the useless onion." (Matt, tell me how you really feel....)

I never really gave that all that much thought. I rarely pick up a yellow onion, unless a recipe specifically calls for it. 90% of the time I am using white just because that is an onion to me. I do prefer red when eating onions in a raw state (e.g. burgers).

Relatedly, I've noticed I'm starting to use shallots a bit more (when I can find them). It's primarily as I often don't need a whole onion and half or even a full shallot will do. And you get that nice garlic-bite with them as well, if it works with the dish.

So what do yall use and when?

[barelfly]

I guess I rotate with types on onions and just use what I have on hand, regardless of the dish. but a few weeks ago I picked up a bag of sweet onions and have really enjoyed those as the onion when I need onion in the dish. I’ve used it in everything, but in particular cooking these down for patty melts….man they were good. My son, who eats most everything, came up to me after eating his patty melt the day after and asked how I made the onions because they were the best ever….

so as I go forward, I’d like to use sweet onions more often, or go with yellow/spanish. Shallots are good as well, I just don’t have those in the house as often.

[jfmorris]

Sweet onions, and more specifically the Vidalia onions (only grown in Georgia) are my go-to onion and about all I ever buy, for cooking or raw use. They are fantastic grilled on a smash burger. I was very disappointed when I had to settle for yellow onions at the store last week.

[JohnPaul]

I almost always have 4 types available to use. White, Yellow, Red & Sweet. I really like Whites when I'm going to cook it to death eg: Chili. Reds & Sweets when eating raw either on burgers, hot dogs or dipped in hummus. Yellows can be used on anything. But Dude is wrong White onions are great. I love how much hotter they are.

[Steve B]

For some reason I always thought white onions were mild and reds were the hotter ones.
Think I'm gonna have to try some whites next time I need some.

[Murdy]

Agreed, white onions for cooking, but I usually end up using yellow, as its the one I'm most likely to have on hand.

[Mosca]

IMO they are all pretty versatile. I use yellow onions for everything except salads, but they’ll work in a salad in a pinch. I’ll use red onions for everything except cooking, but they’ll work in cooking in a pinch. I’ll use sweet onions for just about anything. Scallions are salads, omelets, and places where their milder flavor and unique appearance works best. I use shallots in salads and in fancy-pants dishes.

I got nothing against those big white onions (they’re advertised as Spanish onions in our markets here) except that they cost more and aren’t better at anything. Yellow are better for cooking, red are better for salads and burgers and such. I guess big whit onions would be great on burgers, but why spend the extra money when you already have the other ones?

[Steve B]

By me they have white, yellow, spanish, vidalia, and red. I like the spanish cause the have a nice bite to them.

[au4stree]

I tend to prefer Vidalia onions when I cook, but like most, purple onion when eaten raw.

[jfmorris]

I'll second the Vidalia, King of Onions!

[Attjack]

My default cooking onion is a yellow onion. White onions are milder and crisper. Use them in pico de Gallo, or on your hot dog, use them raw. Red onions including shallots should also usually be used raw in things like a salad, pickling, or grilling.

[JCBBQ]

Yeah me too. Raw it’s white or red. Pickled I always use red. Generally all cooking is w yellow.

[Mr. Bones]

I use whites most th time, love th heat…….
Might use red in salads, etc., if I have any around th house.
Yellows work also, fer most applications, I just always grab white ones, there to th grocery

[smokin fool]

Agreed there’s just something a red/purple onion brings to a salad

[CaptainMike]

I'm pretty much in line with the above comments with the addition of using white onions almost exclusively in Mexican dishes. Always as a condiment, but I like them raw when added to enchiladas before baking and will use only whites in salsa. While I like the Meat Church videos and recipes, I think Mr. Pittman's "useless" comment was pretty useless and pointless, as well as somewhat ignorant to the places where a white onion might be the best choice. At least A choice, anyway. Comments like that from a "celebrity" chef tend to blunt their credibility a bit.

[FireMan]

Yessir, bluntly!

[tbob4]

I used to use the white onion for my Mexican dishes and switched to red. Why? Not sure. Ha!

[texastweeter]

White for Mexican and tex Mex for sure

[jfmorris]

Being a Georgia native, I am partial to the Videlia onion, and if its not available, any "sweet" onion. I pretty much only buy those, and if those are not available, I'll buy yellow onions. I like the milder flavor of the Vidalia onion however, and much prefer it, both cooked and raw, to any other onions.

I do not think I or my bride of 32 years has ever bought a bag of red onions. Just white, yellow or sweet Vidalia's.

[Attjack]

I think Vidalia and other sweet onions are considered yellow onions. I always have yellow onions and shallots on hand. I buy white or red onions when I have a specific application.

[Attjack]

Upon further research sweet onions are not considered yellow onions.

[ItsAllGoneToTheDogs]

We try to use whatever is recipe appropriate, but I'll use red white or yellow in almost anything if that's all we have on hand.

[CaptainMike]

This too.

[Jim White]

Joining the crowd for Vidalia or sweet whenever possible. I usually buy four or five at a time and they go in almost every dish whether expected or not. I also tend to cook them quickly to at least partially caramelized in Italian red sauces, curries or stir fries. I just prefer the extra hint of sweetness they add.

[CaptainMike]

Hmmm, I'll have to give that caramelizing thing a go in the next red sauce.

[FireMan]

Yellow fer omelettes, egg dishes, stews, chili & other stuff. Red on salads. White in Mexican, especially cuz Rick Bayless says so & he is a master. Green or scallions in my Chinese. Sometimes there Is no formula to whatever I’m cookin, but there is usually onion in everything as is garlic.

[RonB]

I prefer sweet and my wife prefers red, but since I do most of the cookin' it's sweet most of the time. However, I'll use whatever is available if necessary. If I buy anything else, it's recipe specific.

[SheilaAnn]

Wow, funny how some think white are hotter than yellow or the other around.
Panhead John Hopefully, below is acceptable formatting.🤣

WHITE: I find them stronger than yellow. I use white for pico, topping for chili or street tacos.
YELLOW: All-around cooking onion for stocks, soups, etc.
RED: Salads mostly as recipes call for them. I pickle red onions as well. Grilled red onions on a burger with bleu cheese is mind blowing!
SWEET: Maui or Vidalia will get used per recipe.
GREEN or SCALLION: Garnish for dishes, marinades. Grilled scallions are awesome!
SHALLOT: When I need just a little bit of onion or need a very mild onion component.
CHIVES: Garnish, topping for baked potatoes.

[CaptainMike]

Exactly what I do as well. Grilled scallions and jalapenos are a fantastic accompaniment to many Mexican dishes.

[Old Glory]

Yes pretty close to what I do as well. Borrowing for my response.

[Michael_in_TX]

I do like white onion on street tacos, absolutely.

[HawkerXP]

My pilots buy Subway sandwiches to eat prior to an afternoon departure. Then leave the discarded bits and wrappers in the office garbage can. The smell of red onions fermenting in that can has put me off red onions for life. All hail the Vidalia!

[FireMan]

So, yer into sniffin garbage cans are ya?