An onion is an onion is not an onion! Next time a recipe calls for an onion, refer to this guide before you start chopping.
Yellow onion. Best all-around cooking onion. Use for: roasted and braised meat dishes, sauces, soups, stews
Sweet onion. Also known as a Vidalia onion, sweet onions have a low sulfur content and are not as pungent or spicy as other types of onions. Use for: onion rings, baked gratins, roasted vegetables
White onion. White onions are sharp, super crisp and not very sweet. Use for: salsa, vegetable chutney, sautéed or stir-fried vegetables
Red onion. This variety of onion is best for eating raw. Use for: guacamole, pickled onions, salads, burgers, sandwiches
Green onion. Green onions, aka chives, have a milder taste than typical onions. Use for: Raw green onions are a great finishing touch to food, including stews and soups, dips and deviled eggs, omelets and potato salad.
