Do you know the difference between red, white and yellow onions

They make us cry all the time… But it’s hard to do without them! They deserve to be shed a few tears, as they sublimate our recipes and give them a unique flavour. An extremely popular condiment in the culinary world, onions are full of mineral salts, vitamins and even all dishes, even the most basic ones. They come in all sauces, which can be eaten raw, cooked, caramelized or fried. But would you know the difference between a yellow, white or red onion?

It’s not just the colour that changes. The difference is also noticeable in texture and flavour. Each onion has its own peculiarities. And each dish requires a specific type of onion. Find out what distinguishes them from each other to cook them better!

How to choose your onions?
Onions
When buying onions, be sure to check their hardness and firmness. If they are heavy enough in your hand, don’t hesitate to pick them up. Avoid buying those that are too soft, have a suspicious appearance or have a strong smell even before you peel them. In general, these are the signs that suggest that the onion is old or rotten.

Read also: Leave an onion in the freezer before going to sleep – everyone does it now!

Good to know: Apart from sweet onions, you can keep all other types of this vegetable for weeks in your pantry or in a cool cupboard.

What is the difference between different onions?
Yellow onion
Yellow onions
It is surely the most popular and common variety in cooking. Cultivated all over the world, also called “straw onion”, it is a general condiment that lifts a variety of dishes: stews, sauces, gratins, gratin soups, etc. It is distinguished by its well-pronounced and balanced flavour, sometimes sour, sometimes sweet. Perfect for cooking, it can be easily caramelized and combined with spicy and acidic recipes to sweeten them. Usually small in size, with a fairly hard skin and a fleshy layer, yellow onions are more delicate to the taste than others. They are therefore very versatile and suitable for both frying and cooking. As a bonus, they keep longer than red onions. Store them away from light, in a cool, dry place.

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