Varieties of onions: everything you need to know to choose and cook them properly

varieties of onions Onions offer an incredible diversity of shapes, colors, and flavors that delight cuisines worldwide. Each bulb type possesses unique characteristics, ranging from the sweet, mild taste of Roscoff onions to the more pungent flavors of yellow or red onions. Understanding these differences allows you to make the most of them in the kitchen, whether in raw vegetables, stews, or as garnishes. This article guides you through the main varieties, their specific characteristics, and their culinary uses, to help you choose the perfect onion to plant or buy.

List of onion varieties

Onions, derived from the species Allium cepaThey come in several categories distinguished by their color, flavor, texture, and culinary uses. Each type has its own characteristics that influence how it is used in cooking. Some categories are appreciated for their mildness and for being eaten raw, while others are better suited to long cooking times or simmering preparations.

Sweet onion varieties

sweet onions They are known for their slightly sweet flavor and mild aroma. Their flesh is generally tender and juicy, making them particularly enjoyable to eat raw. They are also less pungent than other types of onions, which explains their popularity in fresh preparations.

They are often grown in regions with specific climatic conditions that promote the development of their delicate flavor. Their skin can be light yellow, golden, or slightly pink, depending on the variety. They are often round or slightly flattened, and their flesh is usually white, sometimes cream or pink.

Among the best-known varieties of sweet onions are:

• Sweet onion from the Cévennes : French variety grown in the southwest of France and benefiting from a PDO, known for its tender flesh and its mild, slightly sweet and not very spicy flavor.
• Roscoff onion : a pink-skinned onion originating from Brittany, also protected by a PDO. It is appreciated for its delicate taste and aromatic sweetness.
• Vidalia Onion Mild and very popular in the United States, it is also grown in Georgia. Its mildness is due to the sulfur-poor soils, which reduce its sharp taste.
• Walla Walla : American variety originating from the State of Washington, known for its sweet flavor and tender texture, often eaten raw.
• Maui Onion : onion grown in Hawaii, renowned for its particularly sweet taste and juicy flesh thanks to the climatic conditions and volcanic soils.

In cooking, they are highly valued in composed salads, sandwiches, burgers, and open-faced sandwiches. Their mildness allows them to add an aromatic flavor without overpowering the taste of other ingredients. They can also be lightly sautéed or caramelized to enhance their naturally sweet taste.

Varieties of red onions

red onions They are easily recognizable by their purple or violet outer skin. Their flesh may have white and pinkish hues, giving them a decorative appearance that is highly prized in dishes. Their flavor is generally milder than that of yellow onions, with a slightly sweet note.

Their texture is firm and crunchy when eaten raw. They are particularly popular in Mediterranean cuisine and in many cold dishes. Their intense color also adds an interesting visual dimension to meals.

Among the varieties of red onions, we find in particular:

• Tropea red onion : a highly regarded Italian variety originating from Calabria. It is distinguished by its elongated shape, its purplish-red skin, and its mild, slightly sweet flavor, often used in salads or in candied.
• Florence red onion : Italian onion recognizable by its elongated shape, purple skin and pinkish flesh. It has a balanced taste, both sweet and slightly pungent, appreciated in raw preparations.
• Red Baron : A variety of red onion widely cultivated in Europe for its intense color and good productivity. Its flesh is crisp and its taste is quite mild, making it suitable for salads and cold dishes.
• Red Burgundy : a round, bulbous red onion with dark red skin. It offers a mild flavor with a slight hint of spice and is often used both raw and cooked.
• Red Wing : a variety of red onion known for its good storage capacity. Its bulb is large, its skin dark red and its flesh firm, with a balanced flavor suitable for many recipes.
• Rossa di Milano : Traditional Italian red onion, prized for its bright color and aromatic taste. It is often used in salads and in Mediterranean cuisine.

These red bulbs are frequently used in salads, sandwiches, tacos, or savory pies. When cooked, their flavor becomes milder and slightly sweet. They can also be pickled or processed into pickles, a preparation that allows them to retain their crunchiness while developing tangy aromas.

Varieties of yellow onions

yellow onionsBrown onions, sometimes called scallions, are among the most commonly used in everyday cooking. Their outer skin is usually golden or light brown, while their flesh remains white and firm. Their flavor is more intense and slightly pungent when raw.

Cooking, however, transforms their flavor, developing milder and slightly sweet notes. This aromatic evolution explains why they are so often used in recipes requiring prolonged cooking. Their texture becomes meltingly tender, and their flavor blends perfectly into sauces and stews.

Among the most common varieties of yellow onions are:

• Stuttgart onion (Stuttgarter Riesen): a well-known German variety, characterized by a slightly flattened bulb and a golden-yellow skin. It is valued for its productivity and good storage qualities.
• Yellow Sweet Spanish : a large yellow onion, often grown for its sweet and juicy flesh. It is widely used in cooking for cooked dishes and stews.
• Yellow Globe Danvers : a traditional variety of yellow onion with a round bulb and thick skin. It is renowned for its resistance and its ability to be stored for a long time.
• Yellow onion from Mulhouse : an old variety cultivated in France, known for its robustness and its rather pronounced taste, which makes it suitable for cooked dishes.
• Yellow onion from Valencia : late Spanish variety with large round bulbs, appreciated for its firm flesh and balanced taste, often used in many culinary preparations.

These yellow onions are particularly suitable for preparing soups, stewsThey are used in sauces or braised dishes. They are also used as an aromatic base in many cuisines around the world, where they are often sautéed in oil or butter to develop their aroma.

Varieties of white onions

white onions They have a thin, light-colored skin and very pale flesh. Their taste is generally fresher and slightly more pungent than that of sweet onions, but less intense than that of yellow onions. Their texture is often crisp and juicy.

They are particularly appreciated in certain cuisines where they are used to add a fresh, aromatic note. Their vibrant flavor makes them suitable for quick preparations and recipes where the onion should remain slightly crunchy.

Among the varieties of white onions, we can notably mention:

• White Lisbon : a very common variety of white onion, often grown to produce green onions or spring onions. It has a small white bulb and tender stems with a fresh and slightly pungent taste.
• White Paris onion An old French variety prized for its crisp, white flesh. Its taste is mild to slightly tangy, making it suitable for salads and fresh preparations.
• Crystal White Wax : a variety of white onion originating in the United States, characterized by its small, round, and regular bulbs. It is often used for pickles or preserves due to its size and firm texture.
• ailsa craig A traditional British variety with a large, round bulb and firm flesh. It is sweet and slightly peppery, ideal for salads, cooked dishes, or classic European recipes.
• Snowball : English white onion variety recognizable by its round bulb and very light skin. It has a crisp flesh and a fairly mild taste.
• Barletta : a small, very early Italian variety, producing very round and compact bulbs. It is frequently used for canning or preparing pickled onions.

In cooking, they are often incorporated into salads, cold sauces, or garnishes. They can also be used in tangy preparations such as pickles. Their milder flavor enhances dishes without creating an overpowering aroma.

Varieties of green onions or spring onions

Green onionsSpring onions, also called scallions, chives, or scallions, are distinguished by their elongated shape and the presence of long, edible green stalks. Unlike regular onions, their bulb generally remains small and underdeveloped. The green part is tender and fragrant, while the white base has a slightly more pronounced flavor.

Their flavor is fresh, delicate, and slightly spicy, making them particularly suitable for dishes that don't require much intensity. They are widely used as a condiment or garnish to add an extra aromatic touch to dishes.

Among the best-known varieties of green onions are:

• Common chive A classic French variety, with a small white or pinkish bulb and long, tender green stems. It offers a fresh, sweet and slightly spicy taste, perfect for stir-fries, omelets and salads.
• White Lisbon White onion cultivated to produce small bulbs and edible green stems. Its flavor is fresh and slightly pungent, ideal for salads and garnishes.
• Ishikura Long White or leek onion: a variety of Japanese origin adapted to early harvests, with an elongated white bulb and thin green stems. Its flavor is sweet, slightly spicy and very aromatic.
• Tokyo Long White Japanese spring onion with an elongated white bulb, very popular for its fresh taste and crunchy texture. It is ideal for stir-fries, omelets and salads.
• Parade A modern European variety with a small white bulb and crisp green stems. It is mild and slightly spicy, perfect for seasoning dishes or garnishing salads.
• Guardsman : Spring onion originating from the United Kingdom, resistant and productive, with an elongated white bulb and green leaves. It has a fresh, sweet and slightly peppery flavor, suitable for many light preparations.

Spring onions are frequently added to salads, omelets, soups, or stir-fries. They can be used raw or lightly cooked to retain their texture and aroma. Their bright green color also adds a touch of color and freshness to culinary preparations.

What variety of onion should I plant in the vegetable garden?

Choosing the right variety of onion depends primarily on culinary use, sought-after flavors, and growing conditionsEach type of onion has specific characteristics that influence the taste and texture of dishes, as well as its success depending on the climate and soil.

• For season or cook quicklySpring onions, such as common chives, White Lisbon, or Ishikura Long White, bring freshness, crunch, and a slight spiciness, perfect for salads, omelets, and stir-fries. They tolerate various soil types well but grow best in moist, rich soil.
• For raw preparationsFor salads or light garnishes, sweet onions like the Cévennes sweet onion, Vidalia, or Walla Walla are perfect. Their sweet flavor and tender flesh add a delicate touch to recipes. These varieties thrive best in temperate climates and light, well-drained soils.
• For cooked or simmered dishesYellow or brown onions, such as the Stuttgarter Riesen, the Yellow Globe Danvers, or the Mulhouse onion, offer a more pronounced flavor and a melting texture after cooking. They prefer nutrient-rich soils and can adapt to a variety of climates, from temperate to hot.
• For to add color and a slightly sweet tasteRed onions such as Tropea, Red Baron, or Rossa di Milano are ideal. They require fertile soil and plenty of sunshine to fully develop their color and sweetness.

Conclusion

Onion varieties offer an astonishing diversity of shapes, colors, and flavors, enriching countless dishes. Understanding the main categories and their characteristics helps in choosing the best variety for each preparation, whether it's for raw vegetables, stews, or garnishes. By considering taste, shelf life, and growing conditions, it's possible to select the ideal onion for every culinary use. Mastering these differences not only enhances recipes but also allows you to fully appreciate all the aromatic qualities of this essential vegetable.

FAQ

What are the main varieties of onions?

You can find sweet onions like the Cévennes sweet onion, red onions like the Tropea, yellow onions like the Stuttgarter Riesen, white onions like the White Lisbon, as well as spring onions or green onions like the common chive. Each variety is suited to different culinary uses, raw or cooked.

How to choose a variety of onion according to the recipe?

The choice depends mainly on the intended use: sweet onions are perfect raw, red onions for color and a sweet taste, and yellow or brown onions for stews. Green onions or scallions add freshness and a light spiciness without requiring long cooking times.

Which varieties of onions are the sweetest?

These are mild varieties such as the sweet onion from the Cévennes, Vidalia, or Walla Walla. Their flavor is sweet and their flesh tender, making them pleasant in salads or as a garnish. These varieties also have a low sulfur compound content, so they are less pungent than other types of onions.

Which varieties of red onions should be used raw or cooked?

They can generally be eaten raw or cooked, but some varieties are better suited to specific uses. The Tropea is ideal raw thanks to its sweetness and tender flesh, perfect in salads or as a garnish. The Red Baron and Rossa di Milano stand up better to short cooking times, as their flavor develops and becomes slightly sweet without losing their texture.

Which part of the spring onion is edible?

Both the small white bulb and the long green stalks are edible. The white part has a slightly peppery flavor, while the green stalks provide freshness and a crisp texture. Both parts can be used raw or lightly cooked, depending on the recipe.