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White Onions or Yellow Onions Does it Matter?

 
Anne Miller
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White Onions or Yellow Onions Does it Matter?

I am not particular about either though I am sure there is a difference.  

At the grocery I buy the one that is cheapest.  

When I grow them I like Vidalia or another sweet one.

I only cook with them.

Which do you prefer and why?

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I'm like you Anne, I buy what is cheapest as well when I run out of my own onions!

As a default, I'm usually using yellow onions. The only time that I might switch it up to white onions is when I need raw onion in a dish. Yellow onions are great for cooked dishes, but the one onions outperform them to my taste buds in salads.

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I've also been wondering about this. Cathy and I are watching through Rick Bayless' Mexico: One Plate at a Time TV show and he always wants you to use white onions for Mexican dishes (and often, to rinse them after chopping!). So I've been buying them for that, though I'm not sure I can really tell much difference. I like to grill the big sweet onions like Vidalias but I don't want sweet ones for daily use.

(And I prefer purple/red onions for raw applications like sandwiches.)
 
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As a farmer, yellow onions grow and store better for me, so I mostly grow and use yellow onions.

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I had always heard that red onions were sweeter and yellow and white onions were more potent and better for storage. Then a farmer corrected me and told me the color really doesn't matter. He said there are storage and sweet onions in every color.

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Tereza Okava
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where i live, white onions are imported and $$$$$$, yellow onions are normal. I stick with the yellow or the red, if the color matters to me.

if i want a milder onion, I might slice and soak yellow ones before using (like in a salad, for eaxample).
 
Joseph Lofthouse
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Tereza Okava wrote:if i want a milder onion, I might slice and soak yellow ones before using (like in a salad, for example).



Can you tell us more about this?

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Tereza Okava
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Joseph Lofthouse wrote:

Tereza Okava wrote:if i want a milder onion, I might slice and soak yellow ones before using (like in a salad, for example).



Can you tell us more about this?


Sure, in Japan onion salad was a favorite side dish. The onion is raw, sliced thin, and soaked briefly in salt water before it's drained and has some minimal seasonings added.
But that brief soak mellows out the raw onion. It's a trick I like to use if I'm worried about strong raw onion overpowering other things (or if I want to eat just the onion).
This is a typical recipe that shows the end product. https://www.japanesecooking101.com/onion-salad/
 
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Buy the cheapest, grow the easiest.

There are differences when cooking, but I’m not fancy enough to care or even remember.

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Mark Reed
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The easiest for me are walking onions, they just grow, you don't have to do much of anything, but the flavor is horribly overpowering. I have them from three different sources, and they are all the same. I compensate by using just a small amount, which works basically just as a seasoning but still no good to actually eat them. I'm going to try the soaking in water method and see if it helps. To use just as an onion seasoning it works best to slice them very thin and dry them in the sun. Dried like that they take on a nice mild sweet flavor. Dried over a smoky fire like you would if making jerky is also very good.

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