Onions are easy to take for granted because they appear at the beginning of so many recipes. But the type of onion matters, and using the right one can change whether a dish tastes sharp, sweet, balanced, or flat.
They are also one of the more important local storage crops. A well-cured onion can carry summer harvest into cold-weather cooking.
Varieties worth knowing
Yellow onions are the kitchen workhorse. They are strong enough to build flavor and sweet enough to caramelize well.
Red onions are sharper and colorful. Use them raw in salads, tacos, sandwiches, and pickles, or roast them when you want color.
White onions are crisp and clean-tasting, often used in Mexican cooking, salsas, and raw garnishes.
Sweet onions, such as Vidalia-style onions, are mild and juicy. They are excellent raw or lightly cooked but do not store as long.
Shallots are smaller alliums with a delicate onion-garlic flavor. They are especially good in vinaigrettes, pan sauces, and quick sautes.
When onions are in season
Fresh onions and sweet onions show up in warmer harvest seasons. Cured storage onions are harvested, dried, and held for months.
That storage quality is why local onions can be available long after field harvest has ended.
How to pick onions
For cured onions, look for firm bulbs with dry papery skins. The neck should be dry, not soft or wet.
Avoid sprouting, mold, soft spots, or onions that feel damp. Sweet onions may have thinner skins, but they should still feel firm.
At a farm stand, ask whether the onions are fresh or cured. Fresh onions are wonderful but should be used sooner.
How to store onions
Store cured onions in a cool, dry, ventilated place. A basket, crate, or mesh bag works well.
Do not store onions in a sealed plastic bag. Keep them away from potatoes for longer storage because both crops can encourage spoilage when stored together.
Cut onions should be refrigerated and used within a few days.
How to use onions
Sauteed: The base for soups, stews, sauces, eggs, beans, and vegetables. Cook longer for sweetness.
Caramelized: Low, slow cooking turns yellow onions deeply sweet. This takes time, but the result is useful on sandwiches, tarts, burgers, and grain bowls.
Raw: Red, white, and sweet onions work raw when sliced thin. Soak sharp onions briefly in cold water to soften the bite.
Pickled: Quick-pickled red onions are one of the easiest condiments to keep around.
Roasted or grilled: Wedges of onion become sweet and charred, especially with oil and salt.
Find fresh onions from local farms near you in summer, and look for cured storage onions through the colder months.
Flavor pairings
- Butter - Essential for slow-cooked onions.
- Garlic - The classic savory base.
- Thyme and bay leaf - Natural partners in soups and braises.
- Balsamic vinegar - Balances sweet onions.
- Potatoes - A practical, dependable pairing.
- Beef, beans, and eggs - Onions make each feel more complete.