Get access to everything we publish when you sign up for Outside+.
Though onions can bring a tear to the eye, they’re rather quite sweet and and can greatly enhance any dish. In most cases, both the bulb and leaves are edible, and are usually added to boost the flavors of other foods, rather than eating them by themselves.
Have you tried all these types of onions?
Bermuda (Red) Onions: They are often consumed raw, grilled or lightly cooked with other foods, or added as color to salads. They tend to lose their redness when cooked.
Cipollini Onions: With a short and plump shape, these onions are sweet and mellow flavor, and are great for roasting.
Green Onions or Scallions: The stalk is mild in flavor and is great as a garnish.
Leeks: Heartier than the green onion, they are best sautéed or in soup.
Maui Onions (sweet) : These onlines commonly lack the strong odor and sharp taste associated with onions. Instead, the are known for their sweetness and are so mild then can be eaten like an apple.
Pearl Onions: These are small and a close relative to the leek. They are mostly used for pickling.
Shallots: Often used in place of yellow onions, they have a mild onion flavor.
Yellow Onions or Brown Onions: These are the most common type of onion and are versatile in their use. Because of their sweet nutty flavor, they are exceptional for caramelizing.