Red onions are the best onion to use when you need it raw, such as in salads, guacamole, pico de gallo, sandwiches, and hamburgers.
White onions are best when you’re cooking them hot in a pan, such as a sauté, stir fry, fajitas, and the like.
Yellow onions are for soups and stews, where you cook them long and slow in a broth.
Exceptions can be made if color of the dish is important. For example, when I make San Francisco Clam Chowder, it needs to be white as white. So I use white onions instead of yellow.
#cooking
love this! I would like to add this to my new newsletter. The difference uses of the onions.
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I didn’t come up with this on my own. I read it somewhere long ago, but it has been a reliable guideline.
Most things were learned from others but worded in our own words. Is anything truly original?
