Yellow / Storage Onions have less water content and have a longer shelf life. They can store up to eight months in the right conditions and are the most prevalent onion in America. They are good caramelized, sauteéd, raw, and they make amazing onion rings. Cooking brings out their nutty, mellow, often sweet quality when caramelized.

The Sweet Onion has higher water content and doesn’t store as long as its yellow /storage counterparts. It is commonly available in the Spring and Summer, but global trade has made it available all year long. They are mild in taste and go well in salads, salsas and relishes and make great add-ons to sandwiches.

The Red Onion is known for its color, which can vary from red to purple. Their flavor is sharp when fresh, but they sweeten up nicely when cooked. They are commonly used in pickling, and they add a great touch of color to any dish.

The White Onion is revered in the southern countries as “pure.” They are commonly used in white sauces, potato and pasta salads, and in Mexican or Southwestern cuisine. They add crunch and zing to Mexican foods and salads. Due to the compact nature of their cell structure, white onions do not store quite as long as other varieties.

Have you ever stood before bins of onions and wondered which ones to use for which recipe? Nature’s Ninja will spell it out for you in this video, or link to the respective pages for great onion-type specific recipe ideas.

Onions are one of the oldest vegetables in the world, and they have been used as everything from rent payments to making the best meals on the table. Our onion geeks have unearthed some interesting trivia. Read all about it.