Onions are a favorite ingredient for chefs and home cooks alike due to the flavor and aroma they add to various dishes. They can be consumed both raw and cooked and are a staple in many cuisines worldwide, including Chinese and Mexican. Among the different types of onions, yellow and red onions are the most commonly used.
Yellow onions, also known as brown onions, are the most widely used onions in kitchens around the world. They are fist-sized, solid, and have meaty layers. Yellow onions are both acidic and sweet, striking the right balance between the two aspects. They become sweeter as they cook. These onions can be easily identified by their golden or brownish skin color and their tough outer skin.
Red onions are distinguished by their reddish and purplish color, with their flesh being deep purple. Although they taste similar to yellow onions, red onions are considered more suitable for salads and dishes where they are mainly used raw due to their mild flavor. While their paste may initially appear purplish, the color disappears once it is fried or roasted. Red onions can quickly cause tears, so many people soak them in water to reduce their astringency.
- Both yellow and red onions belong to the category of dry onions.
- Yellow onions have a paper-like skin and tough white flesh, while red onions have a purplish color and greater astringency.
- Red onions are preferred raw or in salads, while yellow onions are better suited for cooking.