Onion Guide

- Yellow Onions are the most common and versatile variety. These pungent bulbs mellow when cooked and are great for soups, sauces and stews.

- White Onions are particularly sharp and juicy, which makes them an ideal accent for spicy dishes.

- Red Onions have a sweet bite, which is why they're commonly used raw in salads, sandwiches and burger.

- Sweet Onions, like vidalias, walla wallas and mauis are mild with a high sugar and water content. They're excellent on sandwiches when raw.

- Pearl Onions are perfect for pickling or tossing into the slow cooker to braise with meats.

- Cippolini Onions are larger, flatter and a bit sweeter that pearls. They can be a tad pricier, too, so do not waste them in soups and sauces. Their natural sugars make them exceptional for roasting until sweet and serving as a stand-alone side dish.

You can also serve any of these onions as side salad with sprinkle of sea salt. Onions are good accompanions for meat dishes.