Onions, red onions, white onions, yellow onions

No need to get teary-eyed over recipes that call for onions. Here are tips on all things onion, including selection and storage tip, how to caramelize onions and nutritional information.

  • Yellow onions are the most commonly used onions and get sweeter the longer they cook.
  • White onions have a stronger flavor than yellow onions and can be cooked or used raw.
  • Red onions – which actually are more purple in color – are often used in raw dishes such as salsa, as their flavor is much milder other onion varieties.
  • Vidalia onions are the most widely available sweet onion. Other sweet varieties include Maui, Walla Walla, Oso Sweet and Rio Sweet.
  • Store fresh whole onions in a cool, dark, dry place and use within four weeks.
  • No need to refrigerate onions until they’re cut. Use cut onions within three days.
  • Onions provide natural nutrients to fight heart disease, cancer and help keep your bones healthy.
  • Red onions pack their own nutrient punch of fiber and vitamin C.
  • When cooking caramelized onions, add a little butter along with the oil in the skillet helps provide that rich, caramelized flavor to onions.
  • Short on time? Buy pre-cut chunks of onion in the produce department.
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  1. This information was very helpful — as I often wondered the difference between the different types of onions. Would you also release similar information on shallots and garlic. Thanks again!