10 Most Common Types of Onions—and the Best Way to Use Each

Everything from onions and shallots to leeks and garlic (and so much more) is classified within a broad group that we call "alliums." In the culinary world, every type of allium is appreciated for what it is. Whether cooked or served raw, each has its own unique place in a recipe. Yellow onions span the globe as an all-purpose allium and can be found in just about every home kitchen at any given time. On the other hand, spring onions have a short season and can be hard to find in stores. 

Each onion has its own distinct flavor and texture—some, like leeks, are best suited for a long cooking process, while others, like sweet onions, can be enjoyed raw. Many can be used interchangeably. We've compiled a guide to 10 types of onions that fall into three main allium categories: storage, refrigerated, and specialty. Use this information to shop for and cook with the onions best suited to the recipes you will make.

Storage Onions

Storage onions should always be stored in a cool, dry place like the back of the pantry to extend their shelf life.

Yellow Onions

Yellow or brown onions are probably what you think of when you picture an onion. Perfectly round and plump with a papery brown skin, they are the most common and most versatile variety of onion. Yellow onions have a relatively mild flavor in comparison to many others. They are not too sharp; rather, they have a mellow sweetness, which allows them to work in a huge variety of recipes. 

Ways to Use Them: Yellow onions are ideal for caramelizing, so we like to use them in French onion soup, creamy dips, and flatbreads. They're also great alongside carrots and celery in mirepoix, the base of many soups and stews. We also love to fry them up to make Martha’s favorite onion rings.

Red Onions

Red onions have a sharper flavor than yellow onions. If you're cooking for someone who doesn’t like strong onion flavor, you may want to skip this variety. Red onions have a ruby red skin and sturdy pale flesh that holds up well to all kinds of cooking techniques, from sautéeing to grilling and pickling. 

Ways to Use Them: Red onions maintain their shape when grilled, so we love skewering them onto kebabs with other vegetables. They also hold up well to a long roasting process. They act as edible cups for breadcrumbs or anything else you can think of to stuff them with. Their spicy flavor pairs well with other bold flavors like garlic and citrus. And they are the perfect pickling onion—not only do they stay crunchy, but they also turn an even more stunning hot pink color.

White Onions

Much more mild than yellow or red onions, white onions have a bright white interior and papery white skin. While they lack the sharp flavor and ultra-crisp texture of yellow or red onions, and they have an unmatched sweetness. 

Ways to Use Them: We love to thinly slice white onions and use them alongside lettuce and tomatoes on burgers. They make a delicious crunchy addition to guacamole and are a great topping for tacos and soups.

Sweet Onions

The most common varieties of sweet onions include Vidalia, Maui, and Walla Walla. They tend to be larger and more squat than yellow onions, but otherwise look very similar. They have a high sugar content and are sweet and crisp. Sweet onions are a bit softer than the other storage onions and will therefore rot more quickly. Use these onions within a few days of purchasing them, or keep them in the refrigerator so they don’t go bad. 

Ways to Use Them: We've been known to eat thinly sliced sweet onions raw in salads or relishes. Like red onions, they also hold up well to being baked. And they make an indulgent dip when mixed with cream cheese and sour cream.

Refrigerated Onions

Some softer, more delicate alliums benefit from being stored in the crisper drawer instead of at room temperature.

Scallions (or Green Onions)

Whether you call them scallions or green onions, you'll see these in a lot of Asian-inspired recipes, everything from stir-fry to miso soup. They are super versatile, providing a mild, herby flavor when raw and a slightly sweet one when cooked. 

Ways to Use Them: Thinly slice the dark green ends and sprinkle them raw wherever you would use another pungent herb. We also love to coat scallions with a little olive oil and grill them whole. They can also be used in a vibrant herb sauce that is perfect for spooning over chicken, seafood, or grains.

Spring Onions

Often confused with scallions, spring onions are a bit different. They look similar and can sometimes be used interchangeably, but unlike scallions, spring onions are not available year-round—in fact, they have a very short season. You'll also notice that the root ends of spring onions have an actual onion bulb attached, which can be used similarly to storage onions. Overall, spring onions are sweeter and slightly more delicate than scallions. 

Ways to Use Them: We like to use spring onions anywhere that will highlight their unique flavor, like when roasted and combined with soft cheeses or blended into a creamy soup.

Leeks

Leeks are also a very versatile allium. They might look like giant scallions, but they have a sharp, earthy flavor that adds something unique to each recipe. When cooked, they become soft and almost melty. 

Ways to Use Them: Leeks hold up well to braising or steaming, like the classic French dish of leeks in vinaigrette. Or showcase their impressive lengths in one of our favorite focaccia recipes. The dark green tops are often discarded in recipes, but they add a bright flavor to homemade stock.

Specialty Onions

There are a handful of unique alliums that have particular uses. 

Shallots

Shallots are grown in clusters, which is why you’ll sometimes get a two-for-one special when you remove the skin. These petite beauties are slightly sweeter and milder than storage onions and even have a bit of a garlic-esque flavor to them. 

Ways to Use Them: They add a mild kick to even the most basic of vinaigrettes and are a must in mignonette sauce to drizzle over oysters. And, of course, they are the ideal crunchy topping for green bean casserole.

Cipollini (or Cipolline) Onions

Cipollini onions have a squat shape that makes them resemble sweet onions, just in a much smaller form. Their flavor isn’t that far off from sweet onions, either. These tiny Italian onions have such a sweet, concentrated flavor that makes peeling them worth it. 

Ways to Use Them: They are most commonly roasted whole and served with an acidic glaze or cooked with other hearty vegetables like potatoes. They make a wonderful addition to other condiments when serving whole roasts of meat like ham.

Pearl Onions

While cipollini onions resemble smaller versions of sweet onions, pearl onions closely resemble white ones. In fact, they are often referred to as white cocktail onions—and make their way into martini glasses.

Ways to Use Them: Use them a lot like you would cipolline onions— roasted, glazed, or even pickled.