Chef finally revealed what you're supposed to do with each type of onion

Onions are a staple item used in every kitchen.

There are six commonly found onions and each has a different use. Here is a simple guide to understanding different onion, according to Shared.

Onions have multiple uses and are important for maintaining good health. It is a versatile vegetable and can be consumed in various ways, in soups, sandwiches, cooked or even raw.

They are among the favorite ingredients in countless meals and they are even used to add immense flavor to any dish.

Since there are as many as six different types of onions, it is important to choose the right one for the dish being cooked to achieve the best results.

Yellow onions

Kim Redding, the director of public and industry relations for the National Onion Association, says that this type of onion is the safest bet if a recipe does not specify a particular type of the vegetable.

They are standard cooking onions. “I always reach for a yellow onion unless I have some other reason to reach for something else,” he said.

The reason behind this is that the yellows hold up well over the process of caramelizing as it is a long, slow heat process.

Sweet onions

The most popular ones include Vidalias, Walla Wallas, and Mauis. This variety has a pale yellow skin, though it may seem like white.

This is to be used if one wants amazing raw tastes in salads or enjoys as a garnish. Reddin says that they have a mild onion flavor with a bit of sweetness that can be used in a number of things.

Red onions

These are universally used on salads, in sandwiches and other raw preparations partly due to their appealing deep-purple color.

Something to be kept in mind is that the red ones can have a really peppery, spicy flavor to them, according to Reddin. However, this particular variety is sweetest from March to September.

Red onions go well with equally strong-flavored greens such as kale or arugula, while they can be used best by roasting, grilling, and pickling.

White onions

Most commonly found in prepared salads such as potato and macaroni salads, they are traditionally used in Mexican cuisine. This particular onion can be strong but tends to have less aftertaste, says Reddin.

Their slightly sweet taste adds to fresh salsas, guacamole, ceviche, and tacos and they are commonly served up in barbecue establishments with a plate of meat, pickle, and sides.

Shallots

These bulb-shaped onions taste like a garlic-onion hybrid and have a mild onion flavor. French cuisine uses shallots in vinaigrettes and sauces, as well as on top of a steak.

The good news is that these can easily be substituted by another type of onion in case one runs out of shallots.

Scallions

The two-tone onions can also be eaten raw and are popular in Chinese and Mexican cuisine. Scallions or green onions have a milder flavor than regular onions.

These are used in stir-fries, soups, stews, and braised dishes in Chinese cooking.