Ifyour next dinner recipesimply calls for an onion, do you know what to reach for? Onions are a vegetableyou likely should be eating more of, but does it actually make a difference whether you use a white onion or a yellow onion? Here’s what you should know about white and yellow onions, including their best uses and how to select the best onions in the grocery store.
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What’s the difference between a white and a yellow onion?
Yellow onions are great workhorse onions, which is why so many people keep a sack of them in their pantry. Their aroma and flavor is a bit stronger than that of white onions, but not overwhelmingly so when cooked (some people may find the taste of raw yellow onions off putting).
“If you ever have a recipe that calls for [cooking] onions, the yellow onion is your best bet,” says Duane Hendershot, general manager ofHealthy Living Marketin Saratoga Springs, New York.
White onions are slightly milder in flavor than yellow onions, and taste a bit more sweet. If you’re adding raw onions to asandwich, salad or salsa, a white onion, rather than a yellow, may be the way to go. As their names suggest, white onions have white papery skin and a white interior, while yellow onions have more of a golden hue to their flesh with a dark yellow or brown skin. (Spanish onions are a type of yellow onion and are often used and labeled as yellow onions.)
How are they similar?
Despite the vast differences in crops, both white and yellow onions are similar in shape and size, and have layers of dry, paper-like skin. (They’re also more nutrient-densethan you might think.)
How to select the best onions
Instead of grabbing the first onion you see from the bounty at your local grocery store, take a moment to do a quick check that they are “very firm, heavy for their size, and free of bruises,” says Hendershot. “They should have dry, papery skin that is free from any sprouts.”
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Can they be used interchangeably?
If you don’t have any yellow onions on hand for your next soup or sauce, white onions can be substituted with minimal differences in the end result. However, we wouldn’t recommend eating yellow onions raw for your salads andsandwiches, unless you don’t mind the more pungent flavor and aroma.
Best uses for white onions
Hendershot says white onions are best enjoyed “raw or in flash cooking (think stir-fry or grilling).” White onions are also “used a lot in potato salads and dishes like guacamole.”
Best uses for yellow onions
Since yellow onions are so versatile, they can be used in just about any recipe. But think outside the box and tryCaramelized Balsamic Onionsas an unexpected side during your next dinner party.
Other onions to use
Aside from white and yellow onions, red onions are also commonly called for. However, the flavor profile is completely different, so this is one substitution you might not want to make. Red onions have a more tangy, sweet flavor, that makes them an excellent addition to salsas, sandwiches, and other fresh recipes where you want topack a crisp punch. When cooked, their bright color fades but the flavor sticks around.
Don’t forget about these members of the allium family:
The Bottom Line
So, is a yellow onion better than a white onion, or vice versa? Both yellow and white onions have a place in your kitchen and can be used interchangeably in a pinch. But generally, use yellow onions in cooked dishes and white onions in raw preparations.
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