Most People Cook Onions Wrong, Chef Explains What To Do With Each One

With all the different types of onions out there, it’s hard to know what’s what! Picking out the wrong type of onion could be the difference between a masterpiece of a meal, and a complete nightmare.

Luckily, silly Chef Buck is here to guide us through the pros and cons of each onion, as well as how to cook them properly!

Yellow Onion

Pros: Low cost and available all year round.

Cons: None

Cooking Uses: These onions are great for just about anything. From soups to salad, and everything in between – yellow onions taste great! However, these are the type of onions you’ll want to use for carmeling since they’re high in sugar.

Red Onion

Pros: Strong spicy taste if eaten raw.

Cons: Not great for caramelizing or long cooking times.

Cooking Uses: These are wonderful for topping salads and grilling! Red onions also taste fantastic on burgers and sandwiches – anytime you can eat onions raw, this is the type to do it with!

Sweet Onion

Pros: Mild taste when consumed raw and goes great with many types of recipes.

Cons: Shorter shelf life.

Cooking Uses: Great for a variety of recipes (especially when used in slow cookers). The sweet taste is delicious raw or cooked and pairs well with items like tomatoes and potatoes!

White Onion

Pros: Sharp flavor and very versatile when used in cooking.

Cons: Thin skin and powerful impact on eyes when chopping.

Cooking Uses: White onions are a staple in Latin cooking! Throw them in a salsa, guacamole, tacos, or whatever else your heart desires. The strong raw taste is best when offset by other more gentle flavors! They also work as a great pizza topping!

Bonus: Shallot

Pros: Mild taste and a hint of garlic.

Cons: Expensive!

Cooking Uses: Use as a side for fancier meals and feasts – or sliced thinly in Asian-style cuisine! They are also great as a side dish for a Christmas Eve pot roast, or can work well when paired with a Thanksgiving turkey!