I know I won't remember the difference between onions even after reading all this info, so maybe if I have it on the blog I'll at least remember to come look for this post when I need to know haha! If you don't want to read thru all this info the takeaway is that white onions tend to be milder and crisper with less of an aftertaste, making them great in raw applications, such as in fresh salads, salsas, and sandwiches. Yellow onions have a bold, sweet flavor, so they’re ideal when you want a more pungent onion flavor and silky texture, such as in soups, braises, and sautéed dishes.
White onions have a sharper, more distinct onion flavor than yellow onions. They tend to have a cleaner, crisper, and firmer texture, with a slightly brighter taste when raw and little to no aftertaste. When cooked, white onions break down more easily than their yellow counterparts—almost melting into long-cooked dishes like soups and stews.
Yellow onions have a more complex flavor profile, with a balance of sweetness and pungency. They have a more tender and slightly denser texture when raw, and the kind of aftertaste that can wake up the dead. When cooked, they soften further and become sweeter and more caramelized, but retain their structural integrity.
Sweet onions, sold under trademarked names such as Vidalia, Maui, and Walla Walla, are a type of yellow onion that is milder and seasonal. You’ll see them at the store during the spring and summer months. The more generically labeled yellow, white, and red onions available year-round are called storage onions because they’ve been dried out after harvest to keep for months. If you find these varieties at farmers markets, you may see them with specific tags like Red Zeppelins or Australian Browns.
Generally speaking, think of the yellow onion as your all-purpose onion for cooked dishes in which the onions are sautéed or roasted—anything that can benefit from their sweet, caramelized flavor.
When to use yellow onions:
- Fried onions
- Caramelized onions
- Soups and stocks
- Stews
- Braises
White onions are preferable for fresh, raw applications and should be your go-to when cooking dishes from Mexican and Southwest cuisines. “The crunch and zing of raw white onions do the trick on top of tacos, chili, and salsas,” says Hardwick. It’s the top choice for making pico de gallo. White onions are also ideal for making white sauces when you want to maintain the colorlessness.
When to use white onions:
- Dips
- Salsas
- Salads
- Sandwiches
- Tacos
- Burgers
There are differences between yellow and white onions, but don’t fret too much about using the right one; when you’re in need of an onion in a pinch, you can use what you have. It’ll still taste great in the end!
