The backbone of nearly every savoury dish, onions are the unsung heroes of cooking. But did you know there are plenty of varieties out there?
Brown onion
The most common form of onion, found in everything from pies to stir-fries, though it rarely gets star billing. Cheap (normally £1/kg or less) and versatile, it’s a poor kitchen that doesn’t have any brown onions in. A word of advice: don’t keep them in the fridge. They prefer a cool dark place with plenty of ventilation. We’ve literally hundreds of recipes featuring onions on lovefood.com, but these are some of our favourites.
Sweet caramelised onion and feta tartlets recipe
Red onion
Similar in size to its brown sibling but possessing a much more delicate flavour that means you can eat it raw. There are a few varieties of red onion. Red Baron is a particularly good one with a firm white structure offset by a shiny red edge. It’s best shown off in salads, along with feta and lettuce. If you’re growing your own, try planting it near mint, which will help ward off onion fly.
Lancashire red onion and pepper tarts recipe
White onion
These come up a little larger than brown onions and have a strong onion flavour. Use these in stews, casseroles, and other slow cooked dishes. They can also take a good stuffing and be baked whole. Peel (but keep the root on), hollow out the core, and stuff with a mixture of anything you fancy, for example sausage meat or ham and cheese. There’s even a dish from the Isle of Wight that sees a sheep’s kidney stuffed inside. A little béchamel sauce or sprinkle of breadcrumbs tops them off nicely.
Pickling onions
They're a total faff to peel, but so worth it. Pickling onions are smaller versions of their larger cousins. Often shallots are used too. Silverskins are a type of tiny onion that’s used in – among other things – a Gibson cocktail. Pickled onions are great all year round, for example with a cheese ploughman’s, as well as accompanying cold cuts at Christmas, where they give a lip-puckering tang. To make your own simple pickle, peel as many pickling onions as will fit in a jar, and top up with malt vinegar (not the non-brewed condiment) and add seeds (coriander, mustard, dill), whole spices and some sugar. Pop them into sterilised jars and let sit for a month before opening. If you need some pickling tips, read Robin Ripley's advice.
Spanish onion
Massive in size, but with a milder flavour that you’d expect. Great when reduced down for soups or stews, but also used a lot in – obviously – Spanish and South American cooking.
Ultimate boozy onion and three cheese toastie recipe
Spring onion
Nearly always eaten raw, though if you want to cook them try chargrilling on a barbecue or hot griddle pan. They're also great added to Oriental dishes, such as duck pancakes. If you’re chopping and adding to salads or onto things like cheese on toast, slice on at a 45 degree angle diagonally to expose more of the surface area and flavour.
Pak choi, edamame bean and spring onion salad recipe
Sweet onion
You can find these in larger supermarkets these days. Like red onions they’re fine eaten raw, but have a sweeter taste than other onions – as you’d imagine from the name. Such is their mild flavour that you can even eat them like you would an apple.
Sweet caramelised onion and feta tartlets recipe
Shallots
The member of the onion family chefs reach for and with good reason. They're firmer, contain less water, and have a more complex flavour. Also a key ingredient when finely chopped in a vinaigrette and served with oysters.
Chicken with prosecco and shallots recipe
More onion tips
Meet the man who really knows his onions