The 7 Types of Onions Every Home Cook Should Know

Onions. Love ‘em or hate ‘em, you can’t deny that they’re the backbone of just about every good dish. But did you know that not all onions are created equal? That’s right—choosing the right one can make or break your meal. So, let’s break down the seven types of onions and when to use them (because yes, it matters).

Table of Contents

Jump to:

• 1. Red Onions – The Raw Superstar
• 2. White Onions – The Bold One
• 3. Yellow Onions – The MVP
• 4. Sweet Onions – The Mellow One
• 5. Shallots – The Fancy Cousin
• 6. Green Onions – The Fresh Finisher
• 7. Leeks – The Gentle Giant
• Culinary Glossary
• Essential Equipment for Prepping Different Types of Onions
• Best Way to Store Onions
• Frequently Asked Questions
• Cook's Notebook: Cooking Tips
• Just Maika Cooking Recipes
• Subscribe to the YouTube Channel
• Have a Comment or Question?

1. Red Onions – The Raw Superstar

These purple beauties are perfect for raw dishes, thanks to their crisp texture and mild spice. Toss them in salads, sandwiches, or salsas. Want to tone down the sharpness? Give them a quick soak in cold water before using.

2. White Onions – The Bold One

White onions pack a sharper punch than their yellow cousins, making them a go-to for Mexican dishes, fresh salsas, and anything that needs a little bite. They also have a higher water content, so they cook down fast.

3. Yellow Onions – The MVP

If you only keep one onion in your kitchen, let it be this one. Yellow onions have a perfect balance of sweet and savory, making them ideal for soups, sauces, stews—basically, everything. Caramelize them, and thank me later.

4. Sweet Onions – The Mellow One

Vidalia, Walla Walla, Maui—these onions are so mild and sweet, you can almost eat them like an apple (almost). Their low sulfur content means less bite and more natural sweetness, making them perfect for raw slices in burgers, sandwiches, and onion rings.

5. Shallots – The Fancy Cousin

Shallots are like onions’ sophisticated, delicate cousin. They’ve got a subtle sweetness with a hint of garlic and work beautifully in vinaigrettes, dressings, and sauces. If you’re feeling fancy, swap them in for regular onions in a dish and impress your guests.

6. Green Onions – The Fresh Finisher

Also called scallions, green onions are mild and fresh-tasting, with both the white and green parts being totally edible. Use them raw in salads or as a garnish, or throw them into stir-fries for a little extra flavor.

7. Leeks – The Gentle Giant

Leeks may look intimidating, but they’re just mild, slightly sweet onions in disguise. They’re amazing in soups (looking at you, potato leek soup) and work wonders when sautéed or braised. Just don’t forget to clean them properly—those layers love to trap dirt.

Where to Next?

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• Habanero Tamarind Glazed Chicken Wings – Tangy, Sweet and Spicy!

Culinary Glossary

This section concisely defines key ingredients and techniques related to this blog post to enhance understanding and improve cooking skills.

• Bite - The level of sharpness or spiciness in an onion’s flavor. Stronger onions (like white onions) have more bite, while sweet onions have less.
• Caramelize - A slow cooking process that turns onions golden brown and enhances their natural sweetness by breaking down their sugars. Best done over low heat with a little fat (like butter or oil).
• Garnish - A finishing touch added to a dish for extra flavor and presentation, like chopped green onions sprinkled over soups or stir-fries.
• High Water Content - Onions with more moisture cook down faster and tend to have a milder flavor. White onions, for example, have a higher water content than yellow onions.
• Low Sulfur Content - Onions with less sulfur (like sweet onions) taste milder and don’t have that strong onion bite, making them better for eating raw.
• Mild Flavor - A softer, less pungent taste. Sweet onions, shallots, and leeks have a mild flavor compared to yellow or white onions.
• Pungent - A strong, sharp smell or taste. White and red onions are more pungent than sweet onions or leeks.
• Raw Use - Refers to ingredients that can be eaten fresh, without cooking. Red onions, sweet onions, and green onions are commonly eaten raw in salads and sandwiches.
• Sautéed - A quick-cooking method that uses a small amount of fat (oil or butter) over medium-high heat to soften and develop flavor.
• Scallions - Another name for green onions. They have long, green stalks with small white bulbs and a mild onion flavor.
• Soup Base - The foundation of many soups, often made with onions, carrots, and celery (known as a mirepoix) or other aromatics. Yellow onions and leeks are commonly used for soup bases.
• Vinaigrette - A light salad dressing made from oil, vinegar, and seasonings, often flavored with shallots or other aromatics.

Essential Equipment for Prepping Different Types of Onions

Are you slicing sweet onions for burgers, dicing yellow onions for soups, or mincing shallots for a vinaigrette? Having the proper equipment makes all the difference. Prepping onions can be quick and tear-free with the right tools!

A sharp chef’s knife and a sturdy cutting board are must-haves, while a mandoline slicer helps achieve ultra-thin slices. A food processor or onion chopper comes in handy for faster chopping, especially when dealing with multiple types of onions. Don’t forget onion goggles or a small fan to keep those tear-inducing fumes at bay!

Proper storage tools, like airtight containers, help preserve prepped onions for later use, so you always have the right onion ready for your next dish.

Basic Tools

• Chef’s Knife – A sharp 8–10 inch knife for slicing, dicing, and chopping onions efficiently.
• Paring Knife – A smaller knife for more precise work, like peeling shallots or trimming green onions.
• Cutting Board – A sturdy, non-slip surface to chop onions without damaging your countertop. Learn more about kitchen basics to save time in the kitchen.

Peeling & Handling Tools

• Onion Peeler – A tool designed to quickly remove onion skin without too much effort.
• Gloves – Optional, but helpful for keeping onion smell off your hands.

Chopping & Slicing Aids

• Mandoline Slicer – Great for getting ultra-thin, even onion slices for salads or caramelized onions. Learn about the Japanese Mandoline.
• Food Processor – Speeds up dicing or slicing large amounts of onions, especially for soups or meal prep.
• Onion Chopper – A handy gadget that chops onions into uniform cubes with a single press.

Tear Prevention

• Onion Goggles – Helps protect your eyes from the tear-inducing sulfur compounds in onions.
• Fan or Vent Hood – A small fan or stove vent can help push onion fumes away from your eyes.

Learn more about How to Chop Onions Without Crying (Quick Method).

Storage & Cooking Prep

• Paper Towels or Clean Kitchen Towels – Useful for patting onions dry or cleaning up excess juice.
• Airtight Containers – For storing pre-chopped onions in the fridge without making everything smell like onions.
• Glass Bowls – To hold chopped onions and keep them ready for cooking.

Kitchen Must Haves - Find other tools I use here.

Best Way to Store Onions

Proper storage can extend the life of these types of onions and keep them fresh longer. Here’s how to store each type:

Whole Onions (Red, White, Yellow, Sweet)

• Store in a cool, dry, well-ventilated place, like a pantry or a mesh bag.
• Keep them away from potatoes, which release moisture and gases that can cause onions to spoil faster.
• Shelf life: 2–3 months if stored properly.

Cut or Chopped Onions

• Store in an airtight container in the fridge to prevent strong odors from spreading.
• For best freshness, use within 7–10 days.

Green Onions (Scallions)

• Place them in a jar of water (like flowers) and keep them in the fridge, or wrap them in a damp paper towel and store them in a resealable bag.
• Shelf life: About 1–2 weeks in the fridge.

Leeks

• Wrap unwashed leeks loosely in a plastic bag and store them in the fridge's crisper drawer.
• Use within 1–2 weeks for the best flavor.

Shallots

• Store whole shallots like onions—in a cool, dark, well-ventilated area.
• Once peeled or chopped, keep them in an airtight container in the fridge and use within 10 days.

Freezing Onions for Long-Term Storage

• Shelf life: Up to 6 months in the freezer.
• Chop or slice onions, then spread them on a tray and freeze before transferring them to a freezer-safe bag.
• Best for cooking (not raw use), as freezing changes the texture.

Airtight Food Containers - I interchange glass food storage containers with plastic clipping lids or wooden push-ins. I always suggest glass storage containers because they can be microwaved, they hold food without staining, and the glass keeps the food at a more stable temperature, keeping it fresher and longer.  

Try the OXO Good Grips Smart Seal Glass Rectangle Food Storage Containers or the Pyrex Freshlock Glass Food Storage Containers.

Frequently Asked Questions

Here, you will find a list of common questions that I have answered. If you have questions, please write them in the comment section below.

Cook's Notebook: Cooking Tips

Looking for other cooking tips like this? Check these out: 

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Have a Comment or Question?

Onions aren’t just onions, my friend. Choosing the right type can elevate your dish from “meh” to chef’s kiss. So next time you’re in the kitchen, think twice before grabbing just any old onion—you might be missing out on some serious flavor magic. What’s your go-to onion? Let me know in the comments!

Also, remember to comment below if you have a question or a comment about this post on the 7 Types of onions. You will get a quick response. It also helps our other readers to stay informed. Thanks!